Whole Wheat Sunflower Bread

This bread machine loaf is a workhorse: equal parts whole wheat and bread flour, studded with sunflower seeds, enriched with buttermilk and an egg for tender crumb, and finished with the surprising lift of orange zest.

The applesauce isn’t there for sweetness. A single tablespoon adds moisture and helps the whole wheat keep a soft texture instead of going dry by day two. The pinch of baking soda balances the buttermilk acidity so the yeast can do its job.

Wheat germ adds a faintly nutty toasted flavor and a real nutritional boost. Don’t skip it. It’s the difference between average wheat bread and something with real character.

Use the light or medium crust setting, not dark. The honey-toned crust shows off the seeds and lets the orange aroma come through instead of getting masked by deep caramelization.

Pro Tips

• Add ingredients in the order your bread machine manual specifies (usually wet first, then dry, with yeast last in a well away from the salt and liquid).
• Toast the oats in a dry skillet for 3 minutes before adding for an extra layer of nutty flavor.
• If the dough looks too wet during the first knead, add bread flour 1 tablespoon at a time. Whole wheat flour absorbs liquid differently than white.
• Slice only once fully cooled. Cutting warm bread squashes the crumb structure.

Variations

• Swap sunflower seeds for pumpkin seeds or a mix of both for visual contrast.
• Replace the orange zest with lemon zest and add 1 teaspoon of dried rosemary for a savory herb loaf.
• Add ¼ cup of chopped dried cranberries or raisins along with the seeds for a breakfast bread that pairs with strong coffee.