Oat Wheat Sandwich bread with flax (vegan)

Homemade bread always feels like such a great accomplishment once it is finally finished baking!  I chalk this up to all the inactive time waiting for bread to rise, and the physical labor involved in kneading your dough in its early stages.  My journey into sandwich bread was born from necessity more than any other reason.  My tiny family with two adults and a toddler seems to demolish bread as if there is no other food in our home.  I believe this is because “sandich” is one of the few discernible  words in my sons vocabulary.

While my husband had the car, and I had nothing but a great deal of time on my hands I decided to attempt to make bread myself, because let’s face it, sometimes it is easier to do all the work at home rather than walk in 90 degree heat with a rambunctious child to the store for one item!  So I began to research, and came to the realization that there are MANY sandwich breads that are not vegan.  That is until I came across one that was simple and great!  Now I am going to share my spin on that wonderful and easy recipe!

Making your own bread is a great Sunday project, because most of the bread process is inactive time anyhow.  You can get a lost accomplished during that time and then have fresh-baked bread, and what’s better than that?

Oat Wheat Sandwich Bread with Flax
adapted from Easy Vegan Wheat Bread (veganbaking.net)
1 cup Rolled Oats, plus more for topping
1 cup Bread flour
1 cup White whole wheat flour ( I use King Arthur’s)
1 3/4 cup warm water
1 packet or 2  1/4 tsp dry active yeast
2 Tbsp maple syrup
1 1/2 tsp salt
1 Tbsp ground flax

Combine water, and yeast in a 2 cup measuring glass.  Allow yeast to stand for a few minutes, and then whisk in maple syrup.  Set aside.

In a large bowl whisk together oats, flax, bread, and whole wheat flour.  Slowly stir in yeast mixture with a wooden spoon until a cohesive dough begins to form.

On a lightly floured surface knead dough for about 10 to 12 minutes.  Add more flour if the dough becomes to tacky to work with.  Form dough into a ball.

Lightly oil a large bowl, place dough in and turn to coat with oil.  Cover bowl with plastic wrap and let stand for  1 1/2-2 hours or until the dough has doubled in size.

Once the dough has doubled in size, punch it down until there are no more gas bubbles.  Reform into a ball, and re-cover the bowl for another 1 1/2 hours.


After the dough has had its second rise punch it down and you can begin to proof your bread.  Lightly oil a 9×5 loaf pan and form your dough into the pan.  Cover with plastic wrap and allow your bread to take shape for 40 minutes.  Be sure to leave room under the plastic for the dough to rise.

Pre heat your oven to 375 degrees, remove the plastic film and allow the loaf to rest for 10 minutes.

Sprinkle a bit of oats on top of the loaf, place in the oven for 25-30 minutes.

Allow the loaf to cool for 15 minutes in the pan before removing it and allowing it to cool completely on a wire rack before storing.

I store my bread in the refrigerator in a gallon size ziploc bag, however you can store the bread in the freezer as well.

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