Flax sunflower honey oatmeal bread Fast2eat

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This oatmeal bread is made with whole wheat flour, flax, sunflower seeds and a touch of honey. Perfect for breakfast when slathered with your favourite topping!

The art of bread making can be deliciously rewarding and nutritious. I keep experimenting with bread recipes, using different flour mixes and adding oats, seeds, nuts, spices, cheese, and dried fruits to the mix. I’ve made this one with oats, half white, half whole wheat, and I threw in some sunflower and flax seeds. This is an excellent bread for seed lovers, one of the tastiest I’ve tried.

This loaf is a perfect sandwich bread because the flavours are rather unassertive and won’t compete with sandwich ingredients. Nevertheless, it’s more exciting and nutritious than a plain white loaf.

Are you having trouble selling your family on anything but plain white bread? I’m betting they will go for this oatmeal bread recipe packed with sunflower seeds.

The seeds add interest and suggest the taste of peanut butter. All you need is some jelly, cold cuts, or your favourite veggies, and you’re good to go with a terrific sandwich that contains tons of fibre.

Sunflower seeds are full of vitamins, including vitamin E and other nutrients that can potentially reduce your risk of inflammation, heart disease and type 2 diabetes.

Flax provides protein, fibre, omega-3 fatty acids, and other vitamins and minerals. It can improve your digestive health and has been proven to lower blood pressure.

Did I mention this bread is delicious, too? I hope you love it as much as I do!

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Flax and sunflower seeds honey oatmeal bread Fast2eat

Flax and sunflower seeds honey oatmeal bread Fast2eat

A delicious honey oatmeal bread made with whole wheat flour, sunflower, and flax seeds. It is moist, fluffy, crunchy, and packs a significant nutritional punch. It has a non-assertive but mildly nutty flavour that’s perfect for sandwiches and toast—a hearty breakfast bread.
Prep Time: 5 minutes
Cook Time: 3 hours 48 minutes
Wait time:: 15 minutes
Total Time: 4 hours 8 minutes
Servings: 20 slices


Optional for sprinkling on top


  • Attach the kneading blade to the Bread Maker pan.
  • Place ingredients to the bread pan following the recipe order (or following the order and method specified in your Bread Maker manual – mine is:
    1. Liquid ingredients
    2. Dry ingredients
    3. Yeast
  • Note: Make a small indentation in the middle of the flour with a finger or a knife. Add yeast to the indentation, ensuring it does not come into contact with the liquid ingredients.
  • Carefully insert the bread pan into the Bread Maker and gently close the lid.
  • Select the “Whole Wheat” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer, set Light or Dark) and loaf size (2LB) and press the Start button.
  • Open the bread machine's lid during the second kneading cycle and check the consistency of the dough ball.
    If it's too dry, add lukewarm liquid, a teaspoon at a time, until it looks right.
    If it seems too wet, add flour, a tablespoon at a time, until it looks right.
    If there is flour on the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using an Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use a non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time, use a Bread Slicer with an Electric Knife.



Variations and substitutions:

Dry milk

if you don’t use a delay timer, you can use any milk you have, but of course, whole milk makes the best bread. I have not tried non-dairy milk, but I expect it to be satisfactory. Just omit the dry milk and water and use 1.5 cups of milk.


Any kind of honey is suitable. Or substitute maple syrup.

Sunflower oil

You can use any vegetable oil, olive oil, or butter.

Bread or All-purpose flour

Although I recommend bread flour, a good quality all-purpose flour will still make a splendid loaf. It may not be as sturdy for making sandwiches.

Sunflower seeds

Toast or roast the sunflower seeds (without shells) before adding them to the dough. Raw seeds will not be nearly as flavourful. Look for seeds without salt. If you can’t find any, cut back on the salt in the recipe.
Be sure your seeds are super fresh. Sunflower seeds go rancid quickly in the pantry. I keep mine in the fridge to keep them from staling before I use them. Rancid sunflower seeds will ruin your bread.
Add other seeds such as pumpkin seeds (pepitas) or nuts such as pecans or walnuts instead of sunflower seeds.

Flax seeds

Add chia seeds instead of flax seeds. You may need more liquid because those seeds are so absorbent and can affect the moisture level. Check the dough as it kneads to correct the moisture level if necessary.
Add dried fruit in addition or as a substitution for seeds. Try chopped raisins, currants, dates, prunes, or dried apples.

How do I store this bread?

You can store this bread for several days at room temperature, stored in an airtight container. Store oatmeal bread in a sealed plastic bag after it has cooled. Some people like a breadbox, but its suitability depends on the model and the humidity in your kitchen. Storing in a refrigerator is usually not a good idea as it will stale fast because of the moisture.


This bread will also freeze well, tightly wrapped, for up to 3 months. I like to slice mine first, but you can freeze it unsliced. Double wrap it. Use within three months.

Weather can affect your ingredients
If you live in a moist climate, chances are you'll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky but still manageable, especially after the first rise. While you're kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!


You may also make this bread without the aid of a bread machine or make the dough in a bread machine and bake it in the oven.
Make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds.
You can also use this dough to make multigrain rolls or buns if you like. Divide the dough into 8-16 even-sized pieces, depending on the size of rolls or buns you want. Form the dough pieces into balls, rise and bake on a baking sheet in the oven. Observe and check often, as they will likely be ready in as little as 15-minutes, depending on the size.
Or, you can make a free-form loaf from this dough. Shape into a boule (round) or oval and bake on a baking sheet or in something like a cast-iron skillet in the oven.
Bake it in a preheated 390°F/200°C oven for 15-33 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it's straightforward to use. Fully cooked bread will be 190-200°F/88-93°C. The top will be golden brown. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C.

Also check:

* "Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged." (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made using these links don’t cost any extra and provide Fast2eat with a few pennies to keep the lights on.”


Calories: 157kcal | Carbohydrates: 23g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 133mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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