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Sunflower Whole Wheat Bread

Helen T. Patterson
A soft and hearty whole wheat loaf with crunchy sunflower seeds, lightly sweetened with brown sugar.
Perfect for breakfast, snacks, or sandwiches, this fiber-rich bread is easy to make and packed with plant-based protein and healthy fats.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Sandwich, Snack
Cuisine American, Homemade
Servings 12 (slices)

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.