I really am partial to the rustic taste of oatmeal in a bread, with but a wee touch of honey for sweetness and just that wholesome appeal of honey and oats together. This is dynamite toasting bread but great for sandwiches, as soon as you let it cool, and if you can wait for it to cool! (As one of my testers said, 'this if you can wait instruction is the only bad part of this recipe'). Use rolled oats aka old-fashioned oatmeal but if you cannot find them, quick cooking (the Quaker sort) oatmeal. The sunflower seeds coat this bread but you can also add a handful to the dough itself.


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