Oatnut Sandwich Bread Recipe by Kevin Reynolds
Cooking Instructions 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. 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. 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.) 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. 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. 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. 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. 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. 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. 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. 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. 10 Let cool in pan for 10 minutes before moving to cooling rack. Cool completely before slicing loaves. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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