Oat and wheat sandwich bread from Smitten Kitchen by Peter Reinhart and Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown ugar or agave nectar for raw sugar.

  • louie734 on July 08, 2023

    Subbed 1 T flax + 3 T water for the egg, almond milk for dairy, honey to sweeten. Decreased the yeast to 2 1/4 t and used active dry. Baked 1 loaf on day 1 and stashed the other for 6 days before baking, with a refrigerator rise after shaping - yes, I abused every direction and ... score! Soft and fluffy, a lovely crumb, rose fairly well in my 9" pan. Just a lovely sandwich loaf. Flour was Bob's Red Mill whole wheat.

  • MKBGeorgi on June 06, 2022

    So, based on Skamper's comment below, I tried making this bread with 50/50 whole wheat and bread flour. It came out light and fluffy but tasty and still healthy. More than that, now my kids who like to complain that bread has 'chunks' liked this. This is a winner.

  • Skamper on April 14, 2020

    The first time i made this, i cut the amounts in half and mistakenly used bread flour rather than whole wheat. I was worried the hydration level would be totally off, but the bread rose beautifully and had great flavor. the next time I used all whole wheat flour (still a half batch = 1 loaf since there are only 2 of us) and it barely rose at all and was quite dense. Trying to decide if I will try again.

  • jumali on September 27, 2015

    I used rolled oats and let it rise in the refrigerator for 4 days. The flavor is excellent, but it's a very petite loaf. I couldn't get it to rise much over the rim of the pans.

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