Wednesday, February 17, 2010

Sweet Soft Sandwich Bread

One of my favorite commercial sliced breads is a Pepperidge Farm brand called 'Oat-Nut.' Sounds healthy, but it's really a soft squishy sweet bread with bits of nutty things, that I could eat straight from the bag, toppings optional. I've tried a few times to reproduce it in a home version, and I think I've finally gotten pretty close. The following is an adaptation from a recipe for 'Toast Bread' from Jeffrey Hamelman's Bread.
I made one loaf in a loaf pan, and one in the baker, and they were pretty much exactly the same in crumb, crust, and consistancy. The difference in texture on the tops of the two loaves was largely because I dusted the pot loaf with wheat germ to keep it from sticking. I could eat it all day, toppings optional.
2 lbs flour (about 7 and 1/4 cups) - I used mostly All-Purpose with about 1/4 cup of whole wheat)
2 and 5/8 cups water
2 tsp sugar  (I used maple syrup, bet honey would be good)
1 Tblsp soft butter (or hard butter cut in tiny pieces)
Malt powder or syrup (optional) 3/8 tsp
1 Tblsp salt
1.5 tsp Yeast

Nutty things--flaxseeds, wheat berries, nuts, etc...whatever...

Knead all ingredients, ferment for 2 hours, folding once in the middle, shape, proof for 1 - 1.5 hours, bake at 430 degrees, 30-45 minutes (making allowances for large or small loaves).


  1. For those of us who are math-challenged, could you post the measurements for just a single BreadPot loaf? (Now that I have one and absolutely love it, I'm not going to bake bread in the loaf pan anymore!) Thank you!

  2. For a single BreadPot loaf I use
    3 c flour
    1/4 t yeast
    1t salt
    1 1/2 c water

    Beyond that the variations are unlimited.