Honey Sunflower Loaf | Recipes

Honey Sunflower Loaf

(12) Ratings:
Prep Time:
Baking Time:
Makes:2 loaves

This flavourful bread is filled with the goodness of golden honey, nutty sunflower seeds, and rolled oats. Start your day with thick slices, toasted and spread with fresh berry preserves.


3 1/4 cups 800 mL Robin Hood® Best For Bread Homestyle White Flour
2 packages (8 g) 2 1/4 tsp/11 mL instant yeast
1 tbsp 15 mL sugar
2 cups 500 mL water, lukewarm
2 cups 500 mL Robin Hood Best For Bread Whole Wheat Flour
1 cup 250 mL Robin Hood Oats
1 3/4 tsp 8 mL salt
1/4 cup 50 mL butter, softened
1/4 cup 50 mL liquid honey
1 cup 250 mL salted sunflower seeds


  1. Preheat oven to 375°F (190°C).
  2. Combine 2 cups (500 mL) white flour, yeast and sugar in large bowl.
  3. Add water. Beat on low speed of electric mixer until smooth, 3 minutes.
  4. Stir in whole wheat flour, oats, salt, butter, honey and seeds. Mix well. Stir in enough remaining white flour to make a stiff dough. Turn out onto floured board.
  5. Knead dough, adding more flour as necessary to make a soft, smooth dough that’s elastic and no longer sticky, about 8 minutes.
  6. Place in lightly greased bowl. Turn dough to grease top. Cover with parchment paper and tea towel.
  7. Rise in warm place (75°-85° F/24°-29° C) until doubled (50 to 60 minutes).
  8. Punch down. Turn out onto floured board. Divide dough in half. Cover; let rest 10 minutes.
  9. Shape each portion into a loaf. Place seam side down in two greased 8 1/2" x 4 1/2" (1.5 L) loaf pans. Cover with tea towel.
  10. Rise in warm place until doubled (50 to 60 minutes).
  11. Bake on lower rack of preheated oven for 25 to 30 minutes. Remove from pans immediately. Cool on wire racks.

Nutritional Information

Other conversations or photos categorized with:

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!