Home Baked Sandwich Bread

My husband told me that one problem with the bread I bake is that it cannot be used for sandwiches. It’s too soft and the loaves are too small.

So I tried this recipe from Good To The Grain, a whole grain cookbook by a local Portland baker. The Oatmeal Sandwich Loaf turned out quite well each time I made it.

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Can you tell I’ve got two projects going on at once? I was baby proofing the kitchen cabinets too.

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The first loaf turned out a little lopsided, and the second one had a bit of a hard top. I think I let them both proof too long. It takes a few tries to get the hang of a recipe. But both loaves had a lovely crumb and were pleasingly big. A bit sweet too due to the three tablespoons of molasses. Overall I’m pleased.

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About Erin O'Neill

Hi, my name is Erin O'Neill. I am a part time urban homesteader and a full time homemaker and new mom. I enjoy canning my own food, crafting, raising chickens and working my bit of land. This blog is for anyone who wants to hear about the day to day struggles and successes of incorporating the old ways of life back into today's busy world.
This entry was posted in baking, bread, compromise, cooking, kitchen, pantry, thrifty. Bookmark the permalink.

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