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Organic Whole Wheat Sandwich Bread With Oats And Pecans

Organic Whole Wheat Sandwich Bread With Oats and Pecans recipe image
This organic whole wheat sandwich bread is a celebration of wholesome ingredients and rustic charm. Infused with the nutty depth of rolled oats and the crunchy sweetness of toasted pecans, this loaf offers a satisfying texture that holds up beautifully to hearty sandwiches. The dough is enriched with a bit of honey and molasses, providing a subtle sweetness that complements the earthy whole wheat flour. With a sturdy crust and a tender, moist crumb, it's perfect for everything from classic turkey clubs to thick-cut French toast.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 220
Dietary: Vegan
Description
This organic whole wheat sandwich bread is a celebration of wholesome ingredients and rustic charm. Infused with the nutty depth of rolled oats and the crunchy sweetness of toasted pecans, this loaf offers a satisfying texture that holds up beautifully to hearty sandwiches. The dough is enriched with a bit of honey and molasses, providing a subtle sweetness that complements the earthy whole wheat flour. With a sturdy crust and a tender, moist crumb, it's perfect for everything from classic turkey clubs to thick-cut French toast.
Directions
  1. 1
    Dissolve the active dry yeast in 1/4 cup of very warm water (105-115°F) in a large bowl. Let stand for about 3 minutes until foamy.
  2. 2
    In a medium bowl, whisk together the whole wheat flour, all-purpose flour, rolled oats, and kosher salt.
  3. 3
    To the yeast mixture, add the sponge starter, cool water, honey, molasses, and oil. Mix with your fingers for 1 to 2 minutes to break up the sponge until the mixture looks milky and slightly foamy.
  4. 4
    Add the flour mixture to the wet ingredients. Stir with your fingers, scraping the sides and folding the dough over itself until it forms a shaggy mass. Do not worry if it feels sticky.
  5. 5
    Turn the dough out onto a lightly floured work surface. Knead for 6 to 8 minutes until the dough becomes compact and elastic. It should be very moist but not mushy.
  6. 6
    If the dough is too stiff, add water 1 tablespoon at a time. If it is too wet, add an additional 1/4 to 1/3 cup of whole wheat flour.
  7. 7
    Shape the dough into a loose ball, cover with plastic wrap, and let rest on the floured surface for 20 minutes (autolyse).
  8. 8
    Flatten the dough and stretch it gently into a rectangle about 1 inch thick. Spread the toasted pecans evenly over the dough.
  9. 9
    Fold the dough into an envelope and knead gently for 2 to 3 minutes to distribute the nuts. If the dough resists, let it rest for 5 minutes before continuing.
  10. 10
    Shape the dough into a loose ball and place it in a lightly oiled bowl. Turn to coat the top with oil, cover tightly with plastic wrap, and let rise at room temperature (75-77°F) until doubled in volume, about 2 1/2 to 3 hours.
  11. 11
    Gently pour the risen dough onto a floured work surface. Press any loose pecans back in and divide the dough into 2 equal pieces.
  12. 12
    Shape each piece into a log. Spread additional rolled oats on a plate. Lightly moisten the top of each log with water and roll in the oats.
  13. 13
    Place each loaf seam-side down in an oiled 9x5-inch loaf pan. Cover with plastic wrap and let rise for about 2 hours, or until doubled in size.
  14. 14
    Thirty minutes before baking, preheat the oven to 425°F (218°C). Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
  15. 15
    When the loaves have doubled, place the pans on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door.
  16. 16
    After 1 minute, mist the loaves 6 to 8 times with a plant sprayer. Repeat the misting 1 minute later.
  17. 17
    Bake for 15 minutes, then reduce the oven temperature to 375°F (191°C). Bake for another 20 to 25 minutes, until the loaves sound hollow when tapped on the bottom.
  18. 18
    If the tops are browned but the sides are soft, bake directly on the stone for 5 to 10 minutes longer. Transfer to a rack and cool completely before slicing.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.5g3%
Sodium 280mg12%
Total Carbohydrate 42g15%
Dietary Fiber 4g16%
Sugars 6g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bread, whole wheat, oats, pecans, homemade, sandwich bread, organic, yeast, baking, vegetarian, rustic, hearty, starter, nutty, crusty, healthy, grain, breakfast, snack, artisan
Read it online: https://www.chefs-mate.com/recipe/organic-whole-wheat-sandwich-bread-with-oats-and-pecans/