• Preparation Time 20 minutes plus 1 hour rising
  • Baking Time 30 minutes
  • Makes 2 loaves
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


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

Serving Size: 2 loaves


Serving Size: 2 loaves

  • Preheat oven to 375°F (190°C).
  • Combine 2 cups (500 mL) white flour, yeast and sugar in large bowl.
  • Add water. Beat on low speed of electric mixer until smooth, 3 minutes.
  • 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.
  • Knead dough, adding more flour as necessary to make a soft, smooth dough that’s elastic and no longer sticky, about 8 minutes.
  • Place in lightly greased bowl. Turn dough to grease top. Cover with parchment paper and tea towel.
  • Rise in warm place (75°-85° F/24°-29° C) until doubled (50 to 60 minutes).
  • Punch down. Turn out onto floured board. Divide dough in half. Cover; let rest 10 minutes.
  • 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.
  • Rise in warm place until doubled (50 to 60 minutes).
  • Bake on lower rack of preheated oven for 25 to 30 minutes. Remove from pans immediately. Cool on wire racks.


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