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.
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
This bread sounds so good! I absolutely love this flavour 🙂
this looks so hearty and delish! I could see myself making an epic PB&J with this!
I want a THICK slice!
This sounds so delicious. There’s nothing better than a breakfast bread. These pictures are also gorgeous!!
This looks fabulous! I love that you and your grandma bond of cooking. Such a sweet connection!
I have yet to tackle my fear of working with yeast and make my own bread, but this makes me really want to try! And I love that it has so much special meaning behind it. Grandma’s food is always the best 🙂
This bread is amazing! So easy and totally the best I’ve had. It smells so good even before you bake it. I organized it…though it didn’t call for many changes and used maple syrup instead of honey. Thank you for sharing this recipe I’ll keep forever!
So happy you loved it! Maple syrup is perfect in here 🙂
omg I want a sliceee!!!
I love how this recipe is whole wheat, but still looks super duper soft. By the way, I like the background flowers in the photos – they make a nice touch.
Could this recipe be made using a breadmachine?
I haven’t tried it, but I want to!
Y.U.M. I love the seed topping on this beauty of a loaf!
I made a double batch of this bread this afternoon and it is SO GOOD, MONIQUE!!! I might just be making a double batch at the beginning of every week! 🙂
So so happy you liked it! It’s my favorite when it’s toasted. We actually made an interesting garlic bread with it the other night.
Grandparents are so special. I just lost my Grandpa. Cherish these memories, those letters, and sharing your passions together. This bread looks fantastic.
can I be your grandmother when I grow up please? Oh and I need this bread ASAP!
It’s been a while since I made bread at home. It’s my family’s favourite thing on a rainy Saturday, but I guess it’s not so much of a summer food. Now that the colder months are almost here, I’ll start to bake bread again. And why not start with a grandmas’ recipe? They are always the best ones.
They really are! 🙂
Unfortunately, my lineage has NO HISTORY of good bakers! Guess I’ll have to change that! 😀 but this looks incredible! I’ll veganize the recipe for my sister to eat!
This looks wonderful! Hearty and whole.
Could it be made with regular active dry yeast? Would I need to let it rise longer? (Beginner bread baker here) 😉
I’ve made this twice now. The first time, I used whole wheat flour and WHOA was it dense. Still tasty! Second time I used unbleached all purpose white wheat flour. The second time, it was the most gorgeous, fluffy bread ever. My kids (2&3) LOVE it with creamed honey spread on it. I’ll be making this for a long time. Thank you!!!
My grandma will be happy to hear that!!!
I wanted to let you know that since I originally posted, I have made this every single week for my kids. I turned it into a sandwich bread by substituting flax seed meal for the flax seed, and using a mix of white and wheat bread flour. I haven’t bought a loaf of bread in months, and I feel so good about this hearty, healthy bread. Thank you and thank your grandma for sharing this recipe. It’s in my recipe box with the exact title you have listed :). Thank you again!
I love this recipe! Thank you so much!
Can you make this in a bread machine? I’m going to try today and I’ll let you know how it goes. It looks like what I’ve been looking for.
So what happened?
I made this today with quinoa instead of sunflower seeds (didn’t have any) and used whole wheat flour. It was very dense but both my husband and I loved it. So good and healthy! Thanks for the recipe!
I love this recipe ! I made it in my bread machine as I was pressed for time and it was perfect. I used half whole wheat and half bread flour . I think it needs more salt and I’ll try with spelt flour. It yields the wonderful feel of whole wheat with no bitterness. I can’t believe how well this turned out the first time I tried it. Thank so much ! It’s exactly the taste and texture of a bread I had years ago and couldn’t reproduce.
Hi, I would love to make this in my bread machine What size loaf did you set your bread machine for?
Just made this today. Doubled the recipe to get two loaves. One is not enough for my family of 5. Used 1/2 AP flour and 1/2 whole wheat flour, added pepitas and used flax meal. I used buttermilk. Omitted the cinnamon. Turned out great. This will make great toast for breakfasts the next couple days. Will definitely be adding this recipe to the bread rotation. Next time I think I will quadruple the batch and make a couple of the loaves into cinnamon raisin bread.
when your recipe calls for 2 3/4 cup flour do you mean 2 cups and 3/4 cup flour or 2 (3/4 cups)? Thanks! Cant wait to try this recipe soon!
Hi Elizabeth, I think she means 2 cups and 3/4 cup of flour.
Also, does anyone know if I can use Whole Wheat Pastry Flour? Thanks!
I read that whole wheat pastry flour is for anything that doesn’t contain yeast so I wouldn’t use it for this one.
Made this and it was absolutely fantastic! I love how you gave the alternatives (like coconut oil) because I didn’t have any butter on hand. This bread was SO SO SOOOOO good! I sliced it and froze some of it and it’s been great for toast right out of the freezer!
Thank you for a super delicious recipe!
This bread is the best bread recipe I’ve tried so far! I was pleasently surprised how even after a few days the bread still stayed soft. I bought a jar of yeast and on Pinterest, created a board full of recipes using yeast. My intent was to go through all the recipes, but after I made yours, I don’t know if I’ll continue going through all the other recipes!
I used chia seeds and flax meal instead of sunflower + flax seeds, and used 2 cups ww bread + approx. 3/4 cup unbleached flour.
Is it ok to use wheat flour?
Your description of your relationship with your Grandma and of the bread has totally enticed me to try this bread!! I love the fact that you gave substitutes for dairy!
My yeast doesn’t appear to be foaming. Got the temp right. What could be wrong?
Your yeast is dead. Toss it and get new
The bread looks tempting. Will want to try this recipe. Thanks for sharing!
I have made about 6 loaves trying to get it fluffy like the pic and like comments others have made. However mine is tasty but very dense. I am using white whole wheat flower and regular white flower. 2 cups wheat and 3/4 cup white. Get the milk to 115 degrees before adding the yeast. Let it rise longer than suggested and still not fluffy. Any suggestions
Sometimes this happens to me if I use too much flour. The amount you use depends on many factors–temperature, humidity, freshness of flour, measuring techniques, etc. Try cutting back just a little. It’s okay if the dough seems a little sticky at the beginning of the first rise. The whole grains absorb more moisture as it rises. If it is still a bit sticky when you form it into a loaf, use a bit of oil to grease the counter and your hands instead of using more flour.
His bread cam out amazing, great recipe!
This was just way too funny Steph and I think you may very well be true as to who this advertisement is geared towards and their wallets surely never knew what did hit them, lol!!
This is a great recipe, I baked this bread today and it is light and delicious. I used half unbleached flour and half spelt, it work really well. Thanks for the recipe.
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And this has what to do with bread?
Used whole wheat flour, added an egg, used regular oak meal, great, a little tight due to wheat flour and the egg but well worth the time and effort. Today another loaf but with molasses instead of honey
Any thoughts on making this gluten free and what flour could be used ? Has anyone tried it this way?
Hi, Monique!! Sarah strongly recommends this bread recipe, so I definitely want to try it. Thoughts on using whole wheat pastry flour (instead of white whole wheat? TBH, not sure the difference, but I assume it would be ok… Would love to hear whatchu think. TY!!
whole wheat pastry flour should work just fine, but I recommend replacing the flaxseeds with flaxseed meal 🙂 xoxo!
First time ever making bread and it was a success! Make sure the milk is not too hot otherwise it will kill the yeast (i had to start over). I made it at night and didn’t have time to wait for it to cool so I threw a light tea towel over it so it wouldn’t dry out (our home is very dry). Thanks for the great recipe!
I made this bread using stoneground whole wheat flour (Bob’s Red Mill). It came out DELICIOUS!! It’s so yummy, I can’t get enough 🙂
I don’t mind it but may family wants it a bit sweeter can sugar or more honey be added? I have molasses but I’m not sure how much sweeter that is to my honey.
I would recommend adding another tablespoon of honey.
Does anyone know if you can make this recipe with almond flour and what the ratios would be??
You would have a brick if you used almond flour. There is no gluten in almonds. A gluten free bread is a very different process than a wheat bread.
Is there something I can replace the egg with? I wouldlike to make it vegan. 🙂 Thanks!
Can you make this in a bread machine?
Hi Rachel! The ratios would actually be different in a bread machine – so I would not recommend it.
Do you know if it is going to work with oatmeal instead of white whole wheat flour?
Hi Florencia – there is oatmeal in the recipe, but you also need the white whole wheat flour to ensure proper baking!
Hi! Do you think this would freeze well? I live alone and typically store bread in the fridge/freezer to prevent it from going bad too soon!
Hi Kelly! You bet – freeze it just as you would your other breads.
YAY thanks! Can’t wait to try 🙂
Hi, if I don’t have instant Yeast can I use dry yeast?
What is your Grandma’s name? I’d like to record this wonderful recipe under both your names.
Her name is Gloria!
This bread is the first that I bake by myself, and I have to say that I’m quite proud of the result. I love your website as it provides healthier versions of some of the foods that I love. Thank you for sharing! Please extend my greetings to your grandma.
Amazing! I’m so glad you enjoyed it. It’s my absolute favorite bread!
I made this, sort of. Made in a large horizontal type bread machine. Used powdered milk, hot tap water, all liq. Ingredients mixed together. Used coconut oil. Added another quarter cup white bread flower during first mixing because it looked too wet. Bread rose and not top of bread maker and collapsed. Made a tasty but ugly loaf. More cinnamon than sunflower. Was great toasted with peanut butter and raisins. Thanks for sharing Grandma’s recipe.
I haven’t tried that method (or powdered milk) but I’m glad it was still tasty!
Has anyone tried to make burger buns with this recipe? If so, any suggestions for doing so?
Can you use Greek yogurt or apple sauce to replace the oil?
I haven’t tried it in my grandma’s traditional recipe – let me know if you do!
This was the first loaf of bread I’ve ever made by myself and it turned out amazing! I substituted the honey with real maple syrup and replaced 1 cup of the whole wheat flour with organic rye flour. I added figs and chia seeds because I did not have flax seeds. I skipped out on the cinnamon as well.
Served with butter, apricot jam and cheese – soo yummy!
So happy to hear that Camilla! LOVE the idea of figs in here (and the apricot jam + cheese).
Hi. Your recipe says 1 egg. When do I add it or was this a mistake?
Hi Christine! It’s for the egg wash 🙂 You’ll see it in the instructions after “Preheat oven to 375 degrees”
I just made my second loaf and the house smells delicious. This bread in incredible, a wholesome breakfast bread to eat with your favourite compliment (mine is peanut butter). I freeze individual slices to maintain freshness and grab a slice each morning.
I will certainly be making, making this delicious bread a routine.
So happy to hear that Lea! I love this bread with peanut butter too 🙂 Best breakfast.
Has anyone made rolls with this recipe? Sounds amazing and if the comments are true, delicious! Just wondering…
I haven’t tried it! Let me know if you do 🙂
I usually don’t stray from your recipes because they are ALWAYS delicious, but today I didn’t have any sunflower seeds, so i used walnut pieces. Then I thought raisins go great with walnuts so I added a handful. We will see how it turns out…fingers crossed.
Sounds delicious! I hope you loved the bread 🙂
I made it with regular whole wheat flour and turned out AMAZING!From now on, this is my favorite whole wheat bread recipe ever. Thanks a lot!
Perfect! Glad you loved this one!
Hi… I really want to try your bread, however I cannot have honey and really don’t want the sweetness or extra calories from using another sweetener. Since this is a 1/4 cup of liquid in the recipe would it be ok to sub more almond milk for the honey? Thanks for your time.
Unfortunately the bread is best as written. You could probably get away with using a tablespoon of brown sugar/regular sugar and be just fine.
Hi Monique….your loaf looks amazing, exactly how a great, homemade wholegrain and seed bread should look and very similar to the twin loaves I make weekly using my 1.8kg Spelt Flour Sourdough Bread no knead recipe, starting with the Spelt Flour Sourdough starter, and just adding just water, honey, Spelt Flour, salt and then mixing in pumpkin, sunflower, sesame and flaxseed, reserving a little for the top and sides, along with a sprinkling of whole grain oats on the top. It’s so moreish, that after giving one loaf to my sister, hot out of the oven on Saturday and eating virtually all of the second loaf over the weekend, I had to make a second batch to get us through the week, as we can no longer live without it, and refuse to buy commercial bread which doesn’t make the cut….make our own kombucha too!
Hi Peter! Thanks so much 🙂 Glad to hear that you make your own loaves, too! Nothing beats homemade bread. Let me know if you give this recipe a try!
This recipe is just what we have been looking for! Thank you.
Perfect! So happy to hear that.
Not sure what happened but it came out like a paperweight never rised enough
So strange! I’m not sure what could’ve happened – I would double check you ingredient ratios and maybe the video 🙂
I think I’ll try this using the bread machine on the dough setting, then follow your directions for the final rise in the pan then baking. Sounds delicious!!!
Let me know how it goes! 🙂
Bread was very delicious. Made it with whole wheat flour (not the white variety) and still had a good texture that wasnt too dense. Making high altitude adjustments (7500′) were actually minimal. Only used one packet of active dry yeast (2 1/4 tsp). Adjusted first rise to ~45 min and second rise to ~40 min, judging on how much its expanded instead of exact timing.
Was great with breakfast and with a hearty soup (we did broccoli cheddar).
I’m so glad those little adjustments worked out well! Sounds delicious with soup 🙂
Made this last weekend and it was delicious! I am never sure when bread is really “done” – I’ve never been able to tell if it sounds hollow or not. Do you happen to know what the internal temperature should be once it’s done? Many bread recipes specify 190-200 degrees, not sure if that would work for this one. Thanks!
Glad you enjoyed! Yes, typically 180-190 is when bread is done 🙂
I have made this recipe twice because I have heard so many great things about it! And I love the part about your grandma! Both times it turned out too dense! It doubled in size in the first step but not a lot once it was in the pan. Cannot figure out where I went wrong, I followed the recipe exactly! Help!
So sorry to hear that! Maybe I need to test the recipe again 🙂
This recipe looks delicious! I can’t wait to try this. Adding the ingredients to my grocery list now!
Thanks for sharing!
Perfect! Hope you love it!
Wow!! So yummy and hearty… So I made the recipe BUT put it into my crockpot…. YES, my crockpot… I didn’t let rise and it took 2 hours to cook..
make dough into a round, put on parchment paper and set into crockpot.. I pre-heated my crockpot on High.. I let it cook 2 hours, and used a digital thermometer and it’s cooked at 200 degrees. broiled it for 5 to brown the top.. rest 15 minutes and dig in…
Wow! I’m glad that method worked out well!
When the recipes says white whole wheat flour…can I also use whole wheat flour?
I’m afraid the bread will likely be way too dense!
Have you tried this with Spelt Flour? I prefer it as it agrees with me more.
I haven’t tried it! Let me know if you do 🙂
Fantastic! I followed the recipe exactly. It is delicious eaten by itself or with any type of sandwich It will definitely be a regular at my house. Thanks, Monique!
Absolutely! Glad you enjoyed!
This recipe is amazing! I made it a couple months ago, Admittedly, i veganized (no egg, vegan butter) and adjusted a lot of the ingredients to make it healthier: flax seed for the egg, some honey and some maple syrup (about 50/50), about 1.25 cups rolled oats blended into flour and 1.5 cups whole wheat flour. I did add the butter but honestly I think I could probably skip the butter and substitute with mild olive oil or no oil and see how it turns out. I might try the olive oil method this time since it’s a healthier source of omegas than butter and I want to experiment.
I’m sorry I didn’t follow your recipe exactly, I hope you can understand, it’s not in my personality to follow recipes so I always get inspo from the recipe but do my own thing and personalize the recipe 🙂
I’m glad those adjustments worked out for you!
What could I sub for the flaxseed meal?
You could try almond flour!
I reduced the honey to 1 tbsp because I wanted it to be low in sugar and found that 1/2 tsp of salt was too little giving a bland bread. If I made it again definitely would use about 1 1/2 tsp instead but other than that it’s still very tasty!
Glad to hear your modifications worked! So good 🙂
Great recipe! I added a few extras like chia seeds and wheat germ. About to go in the oven. Such a pretty loaf!
Perfect! Glad you enjoyed!
Hello, I came across your bread and it looked delicious! I am planning to make it, but seem to be having some problems finding the whole wheat flour, is it possible to substitute it for Spelt flour instead? I’m new to bread making so I’m unfamiliar with how much it can change the outcome. Thank you, I appreciate the advice 🙂
Hi! I wouldn’t recommend, I’m sorry!
The first time I made this I messed it up. I put the egg into the recipe. The bread was still good. The second time I made it I deliberately put the egg in it but I also tried something else. I had seen other bread recipes that put 1/4 cup of wheat gluten in with anything that was made with whole wheat flour. I decided to give it a try and I liked it so now I do that every time I make this recipe. I believe it gives the texture a little more lightness. Either way this is the only recipe that I use for the white whole wheat bread.
I’m glad that works out well! One of my favs 🙂
I made this bread exactly like the recipe. The white whole wheat bread was very dense and the cinnamon was not a good add in.
I remade it with only 1 cup of white whole wheat and the rest bread flour and no cinnamon and it raised very well and was fabulous.
Sorry to hear that! I’m not sure how that could’ve happened originally, but I’m glad it worked the second time around.
I’ve made this bread twice and let me tell you it is delicious. And when it’s toasted, forget about it! I love this spread and will make this a staple at my house!
I meant bread…
Amazing! So glad you loved it!
This is a really nice recipe. I ended up with a very large loaf, it was tasty but needs more than .5 tsp of salt.
I just think the recipe needs some tweaks. It’s a bit awkward to say heat the milk, and “remove it from the pan.” Better to put the honey (I used agave because bee spit, eww) and yeast (3 tsp is 1 Tbsp) etc. in a large bowl and add the milk. Then you’re set to continue.
I found the dough to be very sticky, I’m not sure if that’s the intent. Also, it’s critical to preheat the oven BEFORE the second rise is completed. If you wait until it’s risen, it will collapse as the oven is heating. It looks like the bread is slashed with a lame, but there is no instruction to do so so I didn’t. My loaf rose so high so fast, I thought it might fall if I slashed it. (I deflated it but did not knead it after the first rise)
Thanks for your notes! I didn’t end up slashing at all, but I’m glad you enjoyed 🙂
I baked the bread again yesterday and it turned out amazing, so delicious! It didn’t over-rise this time. Still, it would be great to clarify the instructions, especially for those new to baking. Regards!
So happy to hear that!
This went wrong early for me. Not sure what I did but the dough wouldn’t come together properly for me. However I decided to try a little more flour and work it a bit more. Put it in the pan to finish rising and it did. It Is so DENSE. A meal all to itself. Very tasty. I will try again to see if I can get to be less brick like. Again still had great flavor.
This bread is a bit more dense but shouldn’t be like a brick. I’m not sure where to pinpoint what could have gone wrong here! I’m sorry. I suggest trying again
Do you use old fashioned or quick cooking oatmeal?
I tried this when I got bored of making sourdough and it is awesome! It’s hard to find a whole wheat bread that is so soft and tasty, but I could seriously eat this whole loaf in one sitting. I liked it as is, but found if I leave out the cinnamon it makes a great bread for sandwiches.
So happy to hear that! You’ll have to try my seedy sandwich bread next 🙂
This bread!! So, so, so good. I have made it twice in the last week. I made it exactly to the recipe the first time except I used plain whole wheat and I forgot to knead it for 8-10 min. before letting it raise and it was still good but kinda dense. The second time I kneaded it before setting it in front of our wood stove to raise it faster. I also kneaded it every 15 min. Before kneading it a last time and shaping it and putting it in the pan. It was way better! I will definately make this again!
Perfect! I’m glad that worked out better!
Is this a sweet bread or is it more neutral flavored? I’m wondering how it would taste as avocado toast.
It’s slightly sweet with the honey but would be delicious as avocado toast! You could also try my seedy sandwich bread that’s even more neutral 🙂
I made this recipe with all whole wheat flour. It took a little longer to rise but it turned out tall and soft. I did use two tablespoons of vital wheat gluten which I frequently use in whole grain breads. The result is a softer texture and a longer shelf life. This bread is a great slice of toast at breakfast.
I’m glad that worked out well! Love this one for toast, too 🙂
The spread turned out beautiful! I cut the yeast back by one teaspoon for high altitude and it still came out gorgeous.
Perfect! I’m so glad!
This bread turned out exactly as promised. It truly is a hearty bread that is dense and delicious! My only recommendation is, and only because of my own stupidity, don’t start this bread at 7:30pm on a Sunday night as the double rise and baking time will keep you up! I am so looking forward to enjoying this for breakfast this week! So far I’ve eaten it with butter ans then drizzled with honey! What a treat!
So glad you love this one! It is a bit labor intensive but worth it 🙂
Wheat Bread recipes are the best. Your wheat bread recipes are my first at a successful delicious loaf. I like your thoughts on ” fueling your body and honoring your journey you can accomplish whatever you set your mind to’.
So happy you loved this one, Pattie! 🙂
This is quite an easy bread recipe. I used whole wheat flour, rather than white whole wheat. It is darker in color, but the flavor of the bread is great!!! The crumb is dense but not crumbly. I had the end piece, but I am sure that this bread will be delicious when toasted! Thanks for a good recipe.
So glad to hear it worked well and that you enjoyed it, Sue!
Can I make this with gluten-free all purpose flour?
Hi, there! I haven’t tested it with GF flour and I’m not sure it would work well, as the glutens in the wheat flour are what make the bread fluffy!
Hi! My son and I are making this wonderful bread on a rainy day)) but I cannot find when in recipe you put oats (except for sprinkling). Are oats used in the dough itself? I feel silly but I can’t find it.
Thank you! I am looking forward to tasting it.
Hi, Alessia! Sorry if I’m too late. The oats are added in step 1 — into the warm milk with the yeast and honey 🙂
I would love to make your bread but not sure what you mean by white wholewheat flour. Here in Britain, we have either white bread flour orwholemeal bread flour which is brown.
You could try regular whole wheat flour, but if you do, please know that it may be a tiny bit more dense.
I would love to make this! I need to be able to do it in a bread machine, I see some have done it but didn’t share info on how. Do you change any ratios? What settings? Thanks so much. I have a business and 4 kids so time is limited but this looks truly amazing! Any help with bread machine info would be amazing. Thanks
Hi Ashley! I’ve actually never tried it in a bread machine so I’m not 100% sure what the ratios or settings would be – sorry! Maybe a Google search would help?