This Oatmeal Sunflower Bread is a robust, artisan-style loaf that delivers a deeply satisfying chew and nutty flavor profile. By incorporating vital wheat gluten, this recipe achieves an impressive rise and texture often missing in gluten-free or high-fiber breads. The combination of whole-wheat flour, rolled oats, and hulled sunflower seeds creates a dense, hearty crumb perfect for slicing. Sweetened subtly with honey and apple juice concentrate, it offers a warm, home-baked aroma that fills the kitchen. Ideal for toast, sandwiches, or simply enjoyed with butter, this bread is a versatile staple for breakfast or lunch. Its rich fiber content and plant-based ingredients make it a nutritious choice for health-conscious bakers seeking a substantial, flavorful homemade loaf.
Oatmeal Sunflower Bread
Description
This Oatmeal Sunflower Bread is a robust, artisan-style loaf that delivers a deeply satisfying chew and nutty flavor profile. By incorporating vital wheat gluten, this recipe achieves an impressive rise and texture often missing in gluten-free or high-fiber breads. The combination of whole-wheat flour, rolled oats, and hulled sunflower seeds creates a dense, hearty crumb perfect for slicing. Sweetened subtly with honey and apple juice concentrate, it offers a warm, home-baked aroma that fills the kitchen. Ideal for toast, sandwiches, or simply enjoyed with butter, this bread is a versatile staple for breakfast or lunch. Its rich fiber content and plant-based ingredients make it a nutritious choice for health-conscious bakers seeking a substantial, flavorful homemade loaf.Ingredients
Directions
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Preheat oven to 375F (190C). Lightly grease a loaf pan or line with parchment paper.
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In a small bowl, warm the water until slightly warm (about 105F). Dissolve the honey and apple juice concentrate into the water. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until foamy.
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In a large mixing bowl, combine the whole-wheat flour, oats, vital wheat gluten, baking soda, and salt. Whisk thoroughly to ensure even distribution of dry ingredients.
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Pour the yeast mixture into the dry ingredients. Stir until a shaggy dough forms. Gradually add more water if needed until the dough comes together.
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Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic. Fold in the hulled sunflower seeds during the last minute of kneading.
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Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 45-60 minutes, or until doubled in size.
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Punch down the dough and shape it into a loaf. Place it into the prepared loaf pan. Cover and let rise for another 30 minutes.
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Bake for 40-45 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
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Remove from the pan and cool completely on a wire rack before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 564.0kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 1226.7mg52%
- Total Carbohydrate 95.2g32%
- Dietary Fiber 13.9g56%
- Sugars 7.5g
- Protein 21.0g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
Substitutions: If you do not have apple juice concentrate, you can use an equal amount of additional water and a splash of apple cider vinegar to mimic the acidity and flavor.
Tips: Vital wheat gluten is key for this bread's structure. Do not omit it if you want a proper rise. If the dough feels too sticky, add a tablespoon of flour; if too dry, add a teaspoon of water.
