Try this Organic Whole Wheat Sandwich Bread with Oats And Pecans Pt 2 recipe, or contribute your own.
Suggest a better descriptionBake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake for 20 to 25 minutes longer, until the loaves sound slightly hollow when tipped out of the pan and tapped on the bottom. The sides and bottom of the loaf should feel firm and slightly crusty. If the tops are browned but the sides are still somewhat soft, place the loaves directly on the stone to bake for 5 to 10 minutes longer. Transfer the loaves from the pans to a rack and allow to cool completely before slicing. Yield: 2 large loaves NOTES : A sponge starter bread. Mildly sweet and slightly crunchy, our version of whole wheat oatmeal bread is great for tuna sandwiches. Cut in thick slices, its perfect for French toast. Shape it into rolls for a dinner party or a family picnic. For variety, add one and a half cups (seven and a half ounces) of golden raisins to the dough and shape half of it into twists; crusty and delicious, theyre good for breakfast-on-the-go and afternoon snacks. This versatile bread is sure to become one of your favorites. Recipe by: BAKERS DOZEN SHOW #BD1A53
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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