Since I don’t own a stand mixer (we’re working on that), I often avoid making bread that requires kneading. Instead, I opt for a no-knead bread, which is quite good, but sometimes you just need a slice of perfectly-formed sandwich bread.
And so I coax Reuben into kneading it for me. After 10+ minutes of working the dough, he’s convinced we should buy a stand mixer. 😉
This loaf is very yummy – a little bit sweet, slightly sour. It’s very versatile – it works with savory or sweet toppings. My favorite is toasted and spread with butter, peanut butter, honey and bananas.
Quick tip: I like to make a double batch and freeze one loaf. If you’re a smaller family, it’s easiest to slice the whole loaf before freezing. That way you can defrost a single slice if needed.
By the way, I love the idea of avocado spread on toast, but I can’t seem to make it work for me. How do you like to fix it?
- 1/2 cup water
- 1 cup buttermilk or sour milk
- 1 tablespoon instant yeast
- 1/4 cup sugar, maple syrup or honey, divided
- 1/4 cup butter, melted and cooled
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 2 teaspoons sea salt