Bran and oat sandwich bread from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 861) by Mark Bittman

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Can substitute any neutral oil for or butter for grapeseed oil, maple syrup for honey, and oat bran for wheat bran. This recipe is a component of the book's "Sandwich bread, five ways."

Where’s the full recipe - why can I only see the ingredients?

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 any neutral oil for or butter for grapeseed oil, maple syrup for honey, and oat bran for wheat bran. This recipe is a component of the book's "Sandwich bread, five ways."

  • Rutabaga on June 26, 2017

    This bread would have been quite good had my yeast worked. I didn't have instant yeast, so I dissolved it in water, and it appeared as though the yeast was starting to bubble (plus, I'd just used this yeast successfully two days earlier to make pita). When I returned home in the evening, the dough was still a solid lump, but I decided to finish it anyway. The flavor of the bread is delicious, nutty and lightly sweet. Even as a dense loaf, it made decent toast, somewhat reminiscent of the dense, whole meal breads of northern Europe (although that style of bread is much better when made from a recipe intended to yield dense results). I would make it again, just with better yeast.

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