Try this Oatmeal-Sunflower Bread recipe
- Carbohydrate 511.374283099576 g
- Cholesterol 73.0062500363062 mg
- Fat 73.398211297998 g
- Fiber 21.2476035300454 g
- Protein 94.2652777298046 g
- Saturated Fat 21.4702648897684 g
- Serving Size 1 1 pound loaf (1009g)
- Sodium 236.812307889723 mg
- Sugar 490.12667956953 g
- Trans Fat 9.26172515139913 g
- Calories 3088 calories
Step-by-step
- Warm milk and water in the microwave for one minute on HIGH.
- Add to bread machine pan along with remaining ingredients except seeds in order given.
- Select "Dough" cycle and start. After about 5-10 minutes, lift the lid and add extra liquid or extra flour 1 tablespoon at a time, if necessary, to correct consistency. Dough should stick to side of pan, then pull away.
- Add the seeds at the Raisin/Nut signal or 5-10 minutes before the kneading cycle ends. If you miss it, you can always work them in by hand when you get ready to form the loaf.
- When dough cycle has completed, remove dough to a floured surface and flatten into a rectangle. Roll into a cylinder. Place into a 9x5-inch greased loaf pan with the seam down and tucking the ends under.
- Loosely cover (I use a shower cap or tea towel) and set in a warm place until dough rises approximately 1 inch above the rim of the pan.
- Preheat oven to 350 degrees. Bake for 30-35 minutes or until internal temperature reaches 190 degrees F. I suggest you test it with a thermometer if you are a novice bread baker.
- Note: Check loaf half way through baking and cover with foil if getting too brown.
How do you know when a loaf is finished baking without piercing it with a metal skewer? Professional bakers rely on sound, weight, and visual cues rather than guesswork. Bread that sounds hollow when tapped firmly on the bottom crust has fully baked interior starches and a set crumb structure. A finished standard loaf should feel noticeably lighter than an unbaked one of the same size due to moisture loss during the thirty to thirty-five minutes in the oven.
- Monitor the internal temperature with an instant-read thermometer inserted into the center until it reaches 190 degrees Fahrenheit.
- Toast raw sunflower seeds in a dry skillet over medium heat for five minutes before adding them to develop deep nutty aromatics.
- Substitute honey with maple syrup at a one-to-one ratio if needed, noting that the crust caramelization rate will alter slightly.
- Cover the top surface with aluminum foil halfway through the bake time if the crust darkens prematurely before the interior finishes.
Cool the finished loaf completely on a wire rack for at least two hours before slicing to allow the crumb to stabilize. Store sliced portions in a paper bag at room temperature for up to three days to maintain a crisp crust.
