Oatmeal Sandwich Bread
Cookbook
Page 130
Cuisine: North American
Photo by Barbara
Photos (2)
Barbara
Barbara
Reviews
2 reviews,
average rating 4.0 / 5
★
★
★
★
★
2 found this helpful
Sign in to mark helpful
I made this recipe exactly as written, except for using only a teaspoon of fine sea salt instead of a tablespoon of kosher salt. The result was excellent--a fine crumb bread with good flavour, that slices easily. It makes a big loaf and in the future, I might split the dough and use smaller bread tins.
It's a very soft, sticky dough that would be difficult to knead by hand.