My Grandma just so happens to be one of the best people in my life. She’s gracious, warm, funny and lights up a room with her unique soul.
She also is 80, does Zumba and line dancing, still gardens at 6am and apparently goes down waterslides face first. Gotta love her.
My Grandma lived in New Mexico most of her life; I think she appreciates the dusty, dry beauty of the desert there. Her skin is golden year round and she’s rarely cold.
Truth be told, I miss her often; however I am lucky enough to see her twice a year for a few weeks at a time. During the time we are apart, we stay connected by handwriting letters and sending photos of our recent recipe creations in the mail. On those days, mail days are simply the best.
When I am able to visit, we spend the majority of our time cooking together. One of my most favorite recipes from my Grandmother is this Sunflower Oatmeal Bread made with whole grains, flax, sunflower seeds and a touch of honey. Each and every time I beg her to send me home with a loaf, but it just never seems to last long enough on my kitchen counter.
This year I mustered up the courage to bake a loaf. For some reason, I forget that the art of bread making can be deliciously rewarding and nutritious. Plus, it really isn’t that difficult. All you need is a little time to yourself. Rainy days are always my favorite baking days.
Basically I am in love with this bread from the bottom of my heart. It screams comfort and my breakfasts have been more satisfying because of it. If you get a chance, bake yourself a loaf. You won’t regret it.
Special notes about ingredients in this bread recipe:
- You’ll use white whole wheat flour. I haven’t tested it with regular whole wheat flour, but if you do, please know that it may be a tiny bit more dense.
- You also have the option of using regular milk or almond milk; I always use an unsweetened vanilla almond milk because it’s what I usually have in my fridge.
- Lastly, you can use either olive/coconut oil or butter. You’ll get great results either way.
How to serve this honey oatmeal bread:
The best way to serve this? Thickly sliced, toasted and spread with peanut butter. This isn’t really a sandwich bread, but more of a hearty breakfast bread. I hope you love it as much as I do!
Love you, Grandma.
See how to make the honey oatmeal bread:
If you make this recipe, be sure to leave a comment below or tag #ambitiouskitchen on Instagram so I can see your creations! xo.
Grandma's Whole Wheat Sunflower Honey Oatmeal Bread
My Grandmother's recipe for a delicious honey oatmeal bread made with whole wheat flour and sunflower and flax seeds. Perfect for breakfast when slathered with your favorite topping!
- 1 1/4 cups almond milk (or regular milk)
- 3 teaspoons instant yeast
- 1/4 cup honey
- 3/4 cup rolled oats
- 3 tablespoons melted butter (melted coconut oil will also work)
- 2 3/4 cup white whole wheat flour, plus more if necessary
- 1/4 cup sunflower seeds
- 3 tablespoons flaxseed meal
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg
- Extra oats, sunflower seeds and sesame seeds, for sprinkling on top
Heat milk in a small saucepan over low heat until milk is warm (about 115 degrees F). Remove from pan, stir in oats, yeast and honey. Let the mixture sit for 10 minutes until yeast begins to foam.
Next, stir in melted butter (or oil). Add in whole wheat flour, salt and cinnamon and mix with a spoon until a dough begins to form. Add in sunflower and flaxseed meal and gently mix into the dough. Place dough onto a well-floured surface and knead the dough with your hands for 8-10 minutes. Another option is to use the dough hook on your electric mixer to knead the dough (I prefer this method).
Form dough into a ball and place in a large, oil-or butter greased bowl, turning the dough over to coat with oil. Cover with plastic wrap and a towel and allow the dough to rise for a little over an hour, or until doubled in size.
- Lightly butter or grease a 8x4 inch loaf pan. After dough has risen, knead it just a few more times (about 1 min) then shape dough into a loaf and place in prepared pan, tucking the ends in. Cover the loaf with plastic wrap and a towel and allow it to rise again for another hour, or until the loaf has risen to the brim of the pan.
Once dough has risen again, preheat oven to 375 degrees F. Beat egg in small bowl and brush over the top of the dough. (Please note that you won't need to use all of the egg wash, but only a small amount.) Sprinkle a few more oats and sunflower seeds on top of the dough. You can also add sesame seeds if you'd like!
Bake for 35-40 minutes or until loaf is golden brown on top and the loaf sounds hollow when tapped on the bottom of the pan. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours. Do not cut the bread before it is completely cooled. Bread should be wrapped tightly and stored at room temperature.
Recipe by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery