This isn’t my favorite bread, but it does have a great, wholesome & hearty flavor. It is an excellent loaf for slicing and making sandwiches. My favorite use for it is making grilled cheese sandwiches, and I also made some yummy ham and cheese melts (with apricot preserves spread on the insides) that this bread was wonderful with. This makes a very large, tall loaf, so if you prefer you can make two smaller, shorter loaves with the dough as I chose to, which makes the bread go further, although your sandwiches will be smaller. I’m on a mission to lose these last 15 pounds so the smaller sandwiches totally fits in with my plan! I love it when I can eat real food (read: non-“free” stuff. Free is good as long as it’s not associated with fat or sugar!) and stay within my calorie budget.
Be sure to check out the recipe source at the end–this gal has tons of healthy, delicious recipes! I won her low-fat cinnamon rolls in an online bake sale auction and I have to say they are crazy good. I never thought to replace butter in the filling with applesauce–brilliant!
Oatmeal Sandwich Bread
Printable recipe with picture
2 cups warm water
1 tablespoon yeast
3 tablespoon molasses
2 1/2 cups whole wheat flour
2 cups all purpose flour
2 tablespoons vital wheat gluten
1 cup rolled oats
4 tablespoon butter, melted and cooled slightly
1 tablespoon salt
For optional topping
1 egg, beaten with a teaspoon of water
2 tablespoons rolled oats
Butter a large bowl and a 9″ loaf pan and set aside. In a large mixing bowl or food processor fitted with a dough hook, mix together water, yeast and molasses. Allow the yeast to stand for 5 minutes until it begins to bubble. Add the whole wheat and bread flour, the oats and the melted butter. Stir to combine. Cover with towel and let rise for 30 minutes. Add in salt and then mix until dough pulls away from sides and becomes a ball. You can add a tablespoon or two of flour or water if necessary. Scrape dough onto a lightly floured surface and knead 5-10 times. Place into the large, buttered bowl. For the first rise, scrape the dough onto a lightly floured work surface and knead it a few times. Put the dough into the buttered bowl, cover with a towel, and leave it to rise for about 1 hour or until it doubles in size. Turn dough out onto floured surface after first rise. Shape by folding into a square, folding top down towards center and bottom up towards the center. Pinch the new top and bottom together to seal, roll to shape and place in the loaf pan, seam side down. Allow to rise in a warm place, covered with a towel for one hour or until dough rises an additional half its size. Preheat oven to 400° F. Right before placing in oven, brush egg wash over the top of the loaf and sprinkle on the rolled oats. Bake for 40 minutes or until the loaf sounds hollow when tapped on the bottom. Remove from pan and cool on wire rack. The loaf slices best when at room temperature.
Veronica’s notes: I substituted rapid-acting yeast as usual, so I mixed it in with the dry ingredients and then added the wet–no proofing necessary. You don’t technically have to do two rises when you use rapid-acting/instant yeast, so you can just shape it into a loaf and let it rise once before baking, but I usually go ahead and do two rises anyway to develop a more yeasty flavor.
I calculated the nutritional information based on making two loaves and dividing each into 14 slices. Per slice: 111 calories; 2.7 g fat; 21 g carbohydrate; 2.2 g fiber; 3.4 g protein
Recipe source: From Apples to Zucchini