This particular loaf is one of my favorite sandwich breads because the flavors are rather unassertive so they don’t compete with sandwich ingredients. But still, it’s more interesting and nutritious than a plain white loaf. To freeze, I slice it first, then double wrap it.
- ½ cup milk
- ½ cup water
- ¼ cup honey
- 2 tablespoons butter
- 1¼ teaspoon salt
- 3 cups bread flour
- ½ cup quick or old-fashioned oats (not instant)
- 2 and ¼ teaspoons bread machine or instant yeast
- ½ cup sunflower seeds, toasted
- 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 9×5-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.