This Sunflower Whole Wheat Bread is a wholesome, fiber-rich loaf packed with nutty sunflower seeds for extra crunch and flavor.
High in plant-based protein and good fats, it’s low in saturated fat while providing steady energy from whole grains.
Quick to prepare and perfect for breakfast, snacks, or meal prep, it’s an everyday bread that’s both nourishing and satisfying.
Sunflower Whole Wheat Bread
Equipment
- 1 large mixing bowl
- 1 9 x 5-inch loaf pan
- 1 wire whisk
- 1 Wire cooling rack
Ingredients
- 1 ½ cups whole wheat flour
- 1 cup all-purpose flour
- ½ cup quick oats
- ½ cup brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups buttermilk
- 1 large egg lightly beaten
- ½ cup sunflower seeds plus extra for topping
Instructions
- Preheat the Oven for Perfect Baking: Begin by preheating your oven to 350°F (175°C). This ensures that the loaf will bake evenly from the moment it goes in. Position the oven rack in the center of the oven so that heat circulates uniformly around the bread, giving it a perfect rise and golden crust.
- Prepare the Loaf Pan: Grease a 9 x 5-inch loaf pan thoroughly using butter or a light coating of cooking spray. Make sure to cover the bottom and all sides so that the bread doesn’t stick during baking. You can also lightly dust it with flour for extra insurance. Set the pan aside while you prepare the batter.
- Combine Dry Ingredients – The Base: In a large mixing bowl, combine 1 ½ cups of whole wheat flour, 1 cup of all-purpose flour, and ½ cup of quick oats. Add ½ cup of brown sugar for a subtle sweetness, along with ½ teaspoon each of baking powder and baking soda to help the bread rise. Finally, sprinkle in ½ teaspoon of salt. Use a whisk or spatula to mix everything until it is evenly distributed, ensuring there are no lumps or clumps.
- Mix Wet Ingredients – The Moisture Boost: In a separate small bowl, lightly beat 1 large egg. Then, stir in 1 ¾ cups of cold buttermilk. The buttermilk adds a gentle tang while reacting with the baking soda to create a tender crumb. Once combined, pour this mixture gradually into the dry ingredients. Use a spatula to fold everything together just until incorporated. Avoid overmixing, as it can make the bread dense.
- Add Sunflower Seeds – The Crunch Factor: Now, gently fold in ½ cup of sunflower seeds into the batter. These seeds not only provide a delightful crunch but also add plant-based protein and healthy fats. Mix just enough to distribute them evenly throughout the dough.
- Transfer to Loaf Pan – Ready for Baking: Spoon the batter carefully into the prepared loaf pan, using a spatula to smooth the top. Make sure the batter reaches all corners of the pan for even baking. Sprinkle a few extra sunflower seeds on top if you want a decorative, nutty finish and a slightly crunchy top crust.
- Bake Slowly – Develop Flavor and Texture: Place the loaf pan in the center of the preheated oven. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The loaf should sound slightly hollow when tapped gently on the top. This slow baking ensures a tender crumb while maintaining the crunchy texture from the seeds.
- Cool Slightly – Safe Removal: Once baked, remove the loaf from the oven and let it sit in the pan for 10 minutes. This resting period allows the bread to firm up slightly, making it easier to remove from the pan without breaking.
- Transfer to Wire Rack – Finish Cooling: After the initial cooling, gently lift the bread out of the pan and place it on a wire cooling rack. Allow it to cool completely. This step is essential to prevent a soggy bottom and to help the loaf hold its shape when sliced.
- Slice and Serve – Enjoy!: Once completely cooled, use a serrated bread knife to slice the loaf evenly. Serve fresh with butter, jam, or your favorite spread. This bread is also perfect for sandwiches or toast. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
- This bread is a hearty, naturally sweet loaf that balances nutty sunflower seeds with wholesome whole wheat flour.
- Avoid overmixing the batter to keep the crumb light and tender.
- Buttermilk adds subtle tang and reacts with baking soda for proper rise—don’t substitute with regular milk unless you add an acid like lemon juice or vinegar.
- Sunflower seeds can be lightly toasted beforehand to intensify their flavor.
- The loaf can be sliced thin for sandwiches or thick for toasts, depending on your preference.
Chef’s Secrets for Perfect Bread
For the softest, fluffiest loaf, use room-temperature ingredients and avoid overmixing the batter.
Lightly bruising or toasting the sunflower seeds before folding them in enhances their nutty aroma.
If you want a slightly sweeter touch, you can drizzle a tiny bit of honey on top before baking.
Always allow the loaf to cool completely on a wire rack—cutting too early can create a gummy texture.
Creative Serving Suggestions Ideas
This Sunflower Whole Wheat Bread is incredibly versatile.
Serve it warm with butter and a drizzle of honey for a simple breakfast, or layer it with avocado, tomatoes, and sprouts for a nutritious lunch sandwich.
It also pairs beautifully with nut butter and sliced bananas for an energizing snack.
For brunch or casual gatherings, cut into cubes and toast lightly for savory or sweet bread cubes in salads or puddings.
Smart Storage Tips for Freshness
To keep the bread fresh, store it in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days.
For longer storage, slice and freeze the loaf in portions; you can toast slices directly from frozen.
Avoid refrigeration, as it can dry out the bread quickly.
For extra freshness, reheat slices in a preheated oven or toaster to restore a light, soft texture.
Frequently Asked Questions
1. Can I use all-purpose flour instead of whole wheat?
Yes, you can, but whole wheat adds fiber, nutrients, and a nutty flavor.
Using all-purpose flour alone will make the bread lighter and less dense, but you may lose some health benefits. For best results, try a 50/50 mix.
2. Can I make this bread dairy-free?
Absolutely! Substitute the buttermilk with a plant-based milk (like almond or oat milk) and add 1 teaspoon of lemon juice or vinegar to mimic the acidity of buttermilk. The texture will remain tender and soft.
3. How can I make the crust extra crunchy?
Brush the top with a little milk or a beaten egg before baking and sprinkle extra sunflower seeds.
Baking a few extra minutes or letting the bread cool in the pan for a shorter time also helps develop a crispier crust.
4. Can I add other seeds or nuts?
Yes! Chia seeds, flaxseeds, or chopped walnuts make excellent additions.
Fold them in gently with the sunflower seeds to maintain an even distribution throughout the loaf.
5. How do I prevent the bread from being dense?
The key is not overmixing the batter and using fresh baking powder and baking soda.
Also, ensure the oven is fully preheated.
Overmixing develops gluten excessively, which can make the loaf heavy, so fold ingredients just until combined.
