Oatmeal-Sunflower Bread Recipe | How To Knead in a Bread Machine but Bake in a Conventional Oven

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Mix and knead this Oatmeal-Sunflower Bread in your bread machine, but bake it in your oven.

This is the bread recipe I promised two weeks ago along with a picture tutorial for exactly how one takes bread dough from the bread machine to the oven. If you would prefer your bread with the crust and appearance of the bread on the right in the picture below instead of the crust on the left, follow me.

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Left: bread baked in a bread machine  Right: bread mixed in a bread machine but baked in a loaf pan in a conventional oven

These are general instructions for changing any bread machine recipe baked in the machine into a loaf of bread you will be proud to serve and even happier to eat.

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Top left: Dump all ingredients into bread machine pan and select the “Dough” cycle. Top right: Dough should stick to the side of the pan, then pull away while going through the kneading process. Bottom Left: Bread will automatically rise. Bottom right: When dough cycle is finished and/or dough has doubled in size, remove it to a floured surface to shape.

At this point, you can shape the dough however you wish. The following pictures show how to make a standard loaf.

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Roll into a rectangle with longest edge about one inch longer than your loaf pan. Begin rolling into a cylinder from the longest side.

Deciding the size of loaf pan you want to use is crucial to the end result. Too small and your bread will rise out of the pan. Too large and your bread will appear squatty or like it wasn’t allowed to rise long enough. For a recipe with 3 cups of flour, my favorite size is 9 x 4 inches when measured on the bottom. (It will hold exactly 8 cups of water if you want to compare with a pan you already have.) Coat the pan with a vegetable oil/flour kind of spray such as Baker’s Joy for easy release.

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Place cylinder-shaped dough into loaf pan, seam side down. Pull each end out a bit and then tuck under so your loaf looks like the one in the picture.

Set the loaf pan in a warm place to rise. My favorite way  to create a warm place is to boil a cup of water in the microwave for 5 minutes. Leave it in there and place the covered dough next to it inside the closed and steamy microwave. DO NOT TURN ON THE MICROWAVE WITH THE DOUGH IN THERE. It will usually take 30-45 minutes to rise.

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I like to cover my bread while it’s rising with a hotel freebie shower cap (reusable). You could also use a tea towel or plastic wrap laid loosely over the top.

The dough should rise to about one inch above the top of the pan. If it rises too much, it may fall or have a big hole inside the middle. Often, the hole will not be detected until you slice your baked loaf.

If dough doesn’t rise enough, your bread will be compact and heavy. Keep an eye on it. This step is crucial. Ambient temperature and the ingredients in the dough will play a part in how fast it rises. This is where the “automatic-ness” of a bread machine can really mess up a loaf when you try to bake in a bread machine.

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If you are using the right size pan, your loaf is ready to bake when dough peeks above the top of the pan about one inch.

Besides choosing a pan, oven temperature is your next challenge. A good place to start is 375 degrees F for about 30-40 minutes. Some loaves may take more time. Some loaves may need to be covered half-way through the baking time if the crust is getting too brown too quickly. These are details that require your attention the first time you do it, but once you make a recipe two or three times, you will figure it out. It’s worth the trouble!

If you are a bread-making beginner, I can’t stress how helpful it is to buy a quick-read thermometer with a probe. I highly recommend this one for only $12. When you put the probe into the middle of the bread, it should read 190 degrees (or pretty close) when it’s baked all the way through. If you added some sort of filling in the middle of the bread, such as cheese or a cinnamon-sugar streusel, beware that the temperature may be higher if you hit a pocket of fat or sugar. Don’t be fooled.

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Oatmeal-Sunflower Bread

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.

Oatmeal-Sunflower Bread Recipe | How To Knead in a Bread Machine but Bake in a Conventional Oven
 
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Has a mild, non-assertive but nutty flavor that’s perfect for sandwiches and toast
Author:
Recipe type: Bread for the Bread Machine
Serves: 1 pound loaf
Ingredients
  • 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
Instructions
  1. Warm milk and water in the microwave for one minute on HIGH.
  2. Add to bread machine pan along with remaining ingredients except seeds in order given.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Note: Check loaf half way through baking and cover with foil if getting too brown.

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{ 16 comments… read them below or add one }

stephanie May 21, 2013 at 9:55 am

Great post! Thank you for the great tips and recipe.

Reply

rere May 22, 2013 at 9:51 am

Yeah, i was thinking of when you had your blog, quite awhile back, and just for the fun of it i typed it in, and wow I am so happy to see you back! Welcome back!

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Kate May 22, 2013 at 5:46 pm

This recipe looks and sounds delicious – thank you for it and all your good suggestions.

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Betty May 28, 2013 at 8:24 pm

I love honey oat breads- the texture of this one looks perfect! The added crunch of the sunflower seeds adds a lot too, I’m sure. This is one I’d love to try with my bread machine doing the hard work :)

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Connie June 1, 2013 at 4:12 pm

The bread recipe was heaven. Great technique using the microwave for the rise cycle. Would this make dinner rolls? The texture was so soft inside and the crust was devine. I ate the inside first and saved the crust for last. yum!

Reply

Paula June 2, 2013 at 12:53 pm

Hi Connie,

I haven’t tried it as dinner rolls, but I suspect they would be delicious. We used this bread for bacon and tomato sandwiches yesterday. So good!

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Rikki June 11, 2013 at 10:35 pm

I made this bread last night, with minor adjustments, and absolutely fell in love with it! I love your use of the bread machine to knead it, and then baking. I am definitely inspired to not only make more, but buy less and less store bread. I am wondering though, what methods do you use to store it?

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Paula June 12, 2013 at 7:06 am

Rikki,
Storing homemade bread can be a challenge because it has no preservatives. Personally, I slice it, then put it into a plastic bag and then, into the freezer. I do this within 24 hours to maintain the freshness. Some recipes hold up better than others–bread with potatoes in it seems to stay fresh longest.

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Sheri June 25, 2013 at 8:34 am

Looks great! Can I use freshly milled whole wheat or would the recipe need to be altered?

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Marilyn June 29, 2013 at 7:35 pm

I just tried this tonight, and it turned out beautifully! In fact, it’s actually my first yeast loaf to really turn out. I may have just eaten half the loaf myself. :)

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Paula June 29, 2013 at 8:10 pm

Glad to hear it! Did I not warn you that fresh bread can be dangerous? :-)

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grethel November 1, 2013 at 4:36 pm

Hello…. this looks delish, and only one question… when you said once the cycle is completed means once it proofs the first time in the machine then punch and remove to a floured surface… or does it means as soon at the machine beeps remove to a floured surface…. a bit confused here, thank you much!!!

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Paula November 2, 2013 at 3:25 pm

Grethel,
You are right on the first one. Let the dough cycle complete which will mean the dough has risen once. Most machines will beep close to the end of the kneading portion when it’s time to add in nuts or raisins. Ignore that beep unless you want to add something like that.

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grethel November 14, 2013 at 12:20 am

Thank you so much for your answer, my husband and I have been eating this bread and it is good!!!!! thank you really

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Cindy Greiner November 16, 2013 at 4:48 pm

This loaf of bread turned out wonderfully. Thank you for helping me solve my bread machine crust problem.

Reply

Amanda November 23, 2013 at 6:12 pm

I just finished making this loaf of bread and I am eating my first slice. It is absolutely fantastic. I love your tips and pictures. You clearly explained every step and totally nailed it. Thank you!

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