Multigrain Whole Grain Sandwich Bread
Full of whole grains and refined oil-free, this soft loaf is perfect for sandwiches or toast!
Servings: 2 Loaves
Ingredients
Soaker
- 170 grams rolled oats
- 236 grams water
Dough
- 680 grams whole wheat flour red or white, your preference
- 410 grams water
- 18 grams salt
- 8 grams instant yeast
- 28 grams applesauce or other fruit, winter squash or sweet potato puree.
- 28 grams nut butter any type, your choice. May substitute more applesauce, winter squash, sweet potato, or avocado puree for a nut-free option.
- 56 grams maple syrup or molasses
Instructions
Make Soaker
- Combine the rolled oats and water in a mixing bowl. Water temperature doesn't matter. Cover and let rest at room temperature a few hours or overnight.
Make Dough
- To your soaker, add more water, applesauce, nut butter, maple syrup or molasses, salt, and yeast. Use a bowl scraper or rubber scraper to mix this together, breaking up the nut butter and soaked oats. Add whole wheat flour. Mix this together with your bowl scraper or hands to form a shaggy, tacky dough. Add more water if the dough is too dry. Cover and let rest 20 minutes.
- Turn the dough out and knead, using as little AP flour as possible, until the dough is elastic and has some strength to it.
- Return dough to bowl. Cover with a towel and put in a warm place for an hour.
- Turn out risen dough onto a lightly floured surface, divide into half. Pat each half into a rectangle with the short end just slightly less than the width of your loaf pan, and form your loaf. Place into the loaf pans seam-side down. Cover with a towel and return to the warm location to proof again, about 1½ to 2 hours.
Bake
- Bake uncovered, 400°F for 35-40 minutes. Take the loaves out of the pans immediately and cool them on wire racks.
Notes
Substituting applesauce or other fruit/vegetable puree for the nut butter will yield a slightly stronger crust. It is still wonderful and does soften when stored in a sealed container, like a cookie tin.