Last week, we made our annual trek to Minneapolis so we could buy boatloads of school clothes for our boatloads of children. It is always a painful reminder how expensive a big family can be but we try our best to make it a fun few days. This year we took on Nickelodeon Universe at Mall of America and our kids had a blast. Especially our two year old, Jonathan.
He was in heaven when he got to meet his hero, Spongebob. Yes, we wish he loved someone more two year old appropriate, but he is heavily influenced by two big brothers.
Swimming in the hotel pool for hours and hours everyday made for great naptimes!
He absolutely LOVED the rides and his siblings fought over their turn to take him. They loved watching his reactions just as much as I did!
After three days of eating in restaurants, I was ready to get back home and into the kitchen. While I do enjoy the break, the food starts to taste the same after the few couple of meals. I made a new bread recipe and boy was I thrilled with the results. It makes a delicious loaf, but it makes outstanding toast!!
Since it is a whole grain bread, I suggest using vital wheat gluten to enhance your results. It helps your whole grain breads turn out light, moist and not crumbly.
If you like these bread as much as we do, be sure to check out this same dough as dinner rolls in this other post! We love these rolls as much as the bread.
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If you like these bread as much as we do, be sure to check out this same dough as dinner rolls in this other post! We love these rolls as much as the bread.
Oatmeal Sandwich Bread
Description
This homemade whole grain bread is our family favorite! The loaf turns out super soft and not crumbly at all.
Ingredients
Scale
- 1 C water
- 1/3 C milk
- 1/4 C butter, softened
- 2 Tb brown sugar
- 2 Tb honey
- 1 C whole rolled oats
- 1/2 C rolled oats, ground in food processor or blender
- 1 pckg instant yeast
- 1 Tb vital wheat gluten
- 1 1/2 tsp salt
- 1 C whole wheat flour
- 1 1/2 C bread flour
Instructions
- In the bowl of your mixer with the dough hook, combine all the ingredients. Mix to form a shaggy dough. Knead for 5-10 minutes until it is smooth and begins to clean the sides of the bowl. Add a bit of additional flour if it doesn’t.
- Shape dough into a ball and place in a lightly greased bowl and allow to rise, covered, for 1 hour. Shape dough into a log and allow to rise in a greased bread pan until bread is about 1-2 inches over the rim of the pan, about an hour.
- Bake bread in a 350 oven for 35-40 minutes. Remove from pan and allow to cool completely on a wire rack before slicing.
Nutrition
- Serving Size: 1/6th
- Calories: 369
- Sugar: 9g
- Sodium: 596mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Tanja Rust says
Delicious bread! Thank you! I’m making it for the second time.
★★★★★
Carole says
Thanks for coming back and leaving your review Tanja! It helps so much!