Oatnut Sandwich Bread

Name: Oatnut Sandwich Bread
Yield: 2 loaves
Cuisine: American
Ingredients: 4 cups (600 g) bread flour; 4 cups (550 g) whole wheat flour; 1 cup (150 g) old-fashioned oats; 4 Tbsp (40 g) vital wheat gluten; 1 1/2 tsp (10 g) salt; 1/4 cup (35 g) chopped walnuts; 1/4 cup (32 g) chopped hazelnuts; 1/4 cup (40 g) sunflower seeds, shelled; 3 cups (700 ml) warm water; 1/3 cup (60 g) melted coconut oil; 1/3 cup (120 g) honey; 1 1/2 Tbsp (14 g) yeast

Kevin Reynolds @Radioactive4x4

Austin, Texas, United States

A great sandwich bread with some whole grains, oats, nuts, and seeds. This recipe makes two loaves of bread. I usually freeze one after slicing to have one ready to go whenever I run out.

Kevin Reynolds @Radioactive4x4

Austin, Texas, United States

A great sandwich bread with some whole grains, oats, nuts, and seeds. This recipe makes two loaves of bread. I usually freeze one after slicing to have one ready to go whenever I run out.

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Ingredients

2 loaves

Dry Ingredients
4 cups (600 g)bread flour
4 cups (550 g)whole wheat flour
1 cup (150 g)old-fashioned oats
4 Tbsp (40 g)vital wheat gluten
1 1/2 tsp (10 g)salt
Nuts and Seeds Mixture
1/4 cup (35 g)chopped walnuts
1/4 cup (32 g)chopped hazelnuts
1/4 cup (40 g)sunflower seeds, shelled
Wet Ingredients
3 cups (700 ml)warm water
1/3 cup (60 g)melted coconut oil
1/3 cup (120 g)honey
1 1/2 Tbsp (14 g)yeast

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Steps

1

Preheat the oven for three minutes and turn off. This will give your dough a warm place to rise. Gather all of your ingredients. In a food processor finely chop the nuts and seeds mixture together.
2

In a large measuring cup, whisk together the wet ingredients and set aside. (PRO TIP: melt/measure the oil in a measuring cup and then use the same measuring cup for the honey. The honey will slide right out.)
3

In a large mixing bowel, combine dry ingredients with the finely chopped nuts/seeds mixture. Pour wet mixture into dry ingredients and mix together until a soft dough forms.
4

Transfer to a floured surface and knead for 5-10, dusting with flour until smooth and no longer sticky.
5

Place dough in an oiled bowel and turn over to coat on all sides. Cover with towel and place in the warm oven for 30 minutes to rise.
6

Grease two bread pans with butter/oil. After 30 minutes, take the dough out of the oven and punch it down. Divide the dough in half, and set one half to the side. Press out one portion of the dough into an 8x10" rectangle. Roll the dough into a TIGHT log. Pinch the seam closed, then place the loaf seam-side-down into the greased bread pan. Repeat for second portion of dough.
7

Cover both pans with a towel and return to oven for another 15 minutes. After 15 minutes, remove loaves from oven and preheat to 375 degrees.
8

Optional: spritz the top of the loaves with water and sprinkle a handful of oats on each one.
9

Bake at 375 degrees for 30 minutes, until golden brown.
10

Let cool in pan for 10 minutes before moving to cooling rack.
Cool completely before slicing loaves.