Why You’ll Love This Recipe
This bread is the ideal choice if you’re looking for a healthier yet satisfying homemade loaf. The wholemeal bread flour adds depth and nutrition, while oat flour contributes to the soft texture. Sunflower and flax seeds not only enhance the flavor but also provide healthy fats and fiber. Plus, it’s simple to make with minimal ingredients, and the outcome is a rustic, beautiful loaf that’s perfect for any meal.
Ingredients
- ½ teaspoon instant active dried yeast
- 275 g (1 cup + 2 tbsp) lukewarm water (see notes)
- 180 g (1 ½ cups) wholemeal bread flour
- 120 g (1 ¼ cups) oat flour (made by pulsing oats in a blender until fine)
- 75 g (¾ cup) old fashioned oats
- 60 g sunflower seeds
- 3 tablespoon flax seeds
- 1 teaspoon salt
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Yeast Mixture: In a small bowl, dissolve the instant active dried yeast in the lukewarm water. Stir and let it sit for about 5-10 minutes until it becomes frothy.
- Combine the Dry Ingredients: In a large mixing bowl, combine the wholemeal bread flour, oat flour, oats, sunflower seeds, flax seeds, and salt. Stir the dry ingredients together to ensure they are evenly distributed.
- Add the Yeast Mixture: Pour the yeast mixture into the dry ingredients and stir until a sticky dough forms. If the dough feels too dry, add a little more water, a tablespoon at a time.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You may need to sprinkle a little extra flour if the dough is too sticky.
- First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth and leave it in a warm place to rise for about 1-1.5 hours, or until it doubles in size.
- Shape the Loaf: Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Shape the dough into a loaf shape and place it in a greased loaf pan.
- Second Rise: Cover the loaf pan with a damp cloth and let the dough rise again for about 30-45 minutes, until it has risen slightly above the rim of the pan.
- Bake: Preheat your oven to 375°F (190°C). Place the loaf in the oven and bake for 30-35 minutes or until the top is golden brown, and the bread sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the pan and let it cool on a wire rack before slicing.
Servings and Timing
This recipe yields one loaf and takes about 2.5-3 hours from start to finish, including the rising time.
Variations
- Add Other Seeds: You can easily switch up the seeds used in this recipe. Try pumpkin seeds, chia seeds, or sesame seeds for a different flavor and texture.
- Herbs and Spices: Add a teaspoon of dried herbs such as rosemary or thyme for an herbal twist.
- Sweetness: For a slightly sweet bread, add a tablespoon of honey or maple syrup to the dough.
Storage/Reheating
- Storage: Store the bread in an airtight container or wrap it in a clean kitchen towel and keep it at room temperature for up to 4 days.
- Freezing: Slice the bread and freeze the slices individually. When ready to eat, just toast or defrost the slices.
- Reheating: If you prefer your bread warm, you can reheat slices in the toaster or wrap the whole loaf in foil and warm it in a 300°F (150°C) oven for about 10-15 minutes.
FAQs
1. Can I use a bread machine for this recipe?
Yes, you can use a bread machine to make this dough. Simply add the ingredients in the order recommended by your machine and follow its instructions for the dough cycle.
2. Can I substitute the wholemeal flour with white bread flour?
Yes, you can substitute the wholemeal flour with white bread flour, but the bread will be slightly less hearty and dense.
3. Can I make this recipe without the oat flour?
While oat flour adds a nice texture and flavor, you can substitute it with more wholemeal bread flour if needed. The bread may be a little denser.
4. What if I don’t have instant yeast?
If you only have active dry yeast, you can use it instead. Just make sure to proof it in the warm water for about 5 minutes before mixing with the dry ingredients.
5. Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats work best in this recipe, but you can use quick oats if you don't have the former. The texture of the bread may change slightly.
6. Can I make this bread gluten-free?
This recipe uses wholemeal and oat flours, both of which contain gluten. For a gluten-free version, you would need to use a gluten-free flour blend and make adjustments to the recipe.
7. Can I add raisins or other dried fruits to this bread?
Yes, you can add dried fruits like raisins, cranberries, or currants to the dough. Add about ½ cup of dried fruit during the mixing stage.
8. How can I make the bread softer?
To make the bread softer, you can add a tablespoon of olive oil or melted butter to the dough for added moisture.
9. Can I make this bread without the seeds?
Yes, you can omit the sunflower and flax seeds if you prefer. The bread will still be delicious, though the texture will be different.
10. Can I double this recipe?
Yes, you can double the recipe to make two loaves. Just make sure to increase the baking time by a few minutes and check for doneness with a tap on the bottom of the loaf.
Conclusion
This Wholemeal Oat and Seed Bread is a flavorful, hearty loaf that’s perfect for any meal. Packed with fiber, healthy fats, and whole grains, it’s as nutritious as it is delicious. Whether you enjoy it as a sandwich, toasted with butter, or as an accompaniment to your favorite soup, this bread is sure to become a staple in your kitchen.
Sunflower, Flax & Oat Flatbread
- Total Time: 2.5-3 hours (including rising time)
- Yield: 1 loaf
- Diet: Vegetarian
Description
This Wholemeal Oat and Seed Bread is a wholesome and hearty homemade loaf, packed with wholemeal flour, oats, sunflower, and flax seeds. Perfect for sandwiches or simply toasted with butter, this bread offers a slightly nutty flavor and great texture, making it a nutritious choice for any meal. Rich in fiber, healthy fats, and whole grains, this easy-to-make bread is the perfect addition to your baking repertoire.
Ingredients
- ½ tsp instant active dried yeast
- 275 g (1 cup + 2 tbsp) lukewarm water
- 180 g (1 ½ cups) wholemeal bread flour
- 120 g (1 ¼ cups) oat flour (made by pulsing oats in a blender until fine)
- 75 g (¾ cup) old-fashioned oats
- 60 g sunflower seeds
- 3 tbsp flax seeds
- 1 tsp salt
Instructions
-
Prepare the Yeast Mixture: In a small bowl, dissolve the yeast in lukewarm water. Let it sit for 5-10 minutes until frothy.
-
Combine the Dry Ingredients: In a large bowl, mix the wholemeal bread flour, oat flour, oats, sunflower seeds, flax seeds, and salt.
-
Add the Yeast Mixture: Pour the yeast mixture into the dry ingredients and stir until a sticky dough forms. If too dry, add more water, a tablespoon at a time.
-
Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour if the dough is too sticky.
-
First Rise: Shape the dough into a ball, place in an oiled bowl, and cover with a damp cloth. Let rise for 1-1.5 hours or until doubled in size.
-
Shape the Loaf: Punch the dough down, turn it onto a floured surface, and shape it into a loaf. Place it in a greased loaf pan.
-
Second Rise: Cover with a damp cloth and let rise for 30-45 minutes until it rises above the rim of the pan.
-
Bake: Preheat oven to 375°F (190°C). Bake the loaf for 30-35 minutes, until golden brown and sounds hollow when tapped on the bottom.
-
Cool: Remove from the pan and cool on a wire rack before slicing.
Notes
- Seed Variations: Feel free to switch sunflower and flax seeds for pumpkin, chia, or sesame seeds.
- Herb Add-ins: Add dried rosemary or thyme for a fragrant twist.
- Sweetness: For a touch of sweetness, add a tablespoon of honey or maple syrup to the dough.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
