Step 1

Warm ½ c milk and ½ c water in the microwave for one minute on HIGH.

Step 2

Add to bread machine pan along with remaining ingredients: ¼ c honey (85 gr), 2 T unsalted butter (28 gr), 1¼ t table or sea salt (7 gr), 3 c bread flour (360 gr), ½ c quick or old-fashioned oats (not instant) (45 gr), 2¼ t instant yeast (7 gr) except for seeds in the order given.

Step 3

Select the 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. The dough should stick to the side of the pan, then pull away.

Step 4

Add the ½ c hulled sunflower 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.

Step 5

When the dough cycle has completed, remove the dough to a floured surface and flatten it into a rectangle. Roll into a cylinder. Place into a 9x5-inch greased loaf pan with the seam down and tuck the ends under.

Step 6

Loosely cover (I use a shower cap or tea towel) and set in a warm place until dough rises approximately 1/2 to 1 inch above the rim of the pan.

Step 7

Preheat oven to 350˚F (180˚C).

Step 8

Bake for 30-35 minutes or until internal temperature reaches 190˚F (88˚C). I suggest you test it with a thermometer if you are a novice bread baker.

Step 9

Note: Check the loaf halfway through baking and cover with foil if getting too brown.

Step 10

Allow bread to cool inside the pan for 10-15 minutes. Then turn the loaf out onto a cooling rack so the crust won't get soggy.