Making bread has become quite the popular quarantine activity.
I’ve been experimenting with baking different types of bread & wanted to make something other than a crusty white bread. I thought making a healthy sandwich bread would be best. I love Dave’s Killer Bread and wanted to make an at home version.
I used a combination of three flours- all purpose, whole wheat & almond.
Almond flour is low carb but higher in fat, therefore would make the bread too dense if used on it’s own. By combining it with the all purpose flour & the whole wheat flour, the bread still has that light, airy feel. You definitely don’t have to use all three flours- you can get away with using just all purpose & whole wheat (adjust the measurements).
I used sunflower seeds, sesame seeds, flax seeds & chia seeds because that’s what I had on hand in my pantry. But you can get creative with this & add what you want to the dough. Poppyseeds would be great or even Trader Joe’s Everything Bagel Seasoning sprinkled on top.
This bread is definitely filling with all the extra fiber & protein added. If you’re not into sandwiches, you can use this bread for French toast, avocado toast or your favorite breakfast sandwich. Store this bread in your fridge for it to last longer!
For more bread inspiration, follow my Bread Pinterest board.
- 1¼ cup unsweetened almond milk
- ½ cup old fashioned rolled oats
- 1 tbsp honey
- 2¼ tsp quick rise yeast
- 3 tbsp melted butter
- 1 cup all purpose flour
- 1 cup almond flour
- 1 cup whole wheat flour
- 1 tbsp flax seeds
- 1 tbsp chia seeds
- 1 tsp salt
- 2 tbsp sunflower seeds
- 1 tbsp sesame seeds
- 1 egg
- 2 tbsp old fashioned rolled oats
- 1 tbsp sunflower seeds
- 1 tbsp sesame seeds
- Heat almond milk in a small saucepan over low heat until milk is lukewarm. Remove from the heat & add to a large bowl (or the bowl of your stand mixer). Stir in oats, yeast & honey. Let sit for five minutes.
- Stir in the melted butter & mix. Then add the all purpose flour, almond flour, whole wheat flour & salt. Mix well with a wooden spoon until the dough starts to form.
- Add the seeds into the dough. Attach dough hook to the mixer & knead dough for at least 10 minutes. If you don’t have a mixer, knead dough with hands on a clean surfaced lightly floured. Dough should be sticky.
- Once done kneading, form the dough into circle. Transfer the dough into a large bowl that has been coated with olive oil. Cover with plastic & a dish towel. Let rise for 90 minutes or until dough has doubled in size.
- Grease an 8 inch loaf pan. After the dough has risen, knead it again for about a minute on a clean floured surfaced. Roll dough in loaf size & place in the pan.
- Cover the loaf pan in plastic wrap & a dish towel and let the dough rise again for about 60-90 minutes (keep an eye on this, you want the dough to rise an inch above the loaf pan).
- Once the dough has risen, preheat the oven to 350 degrees. Remove plastic wrap from the loaf. Beat egg & mix with a bit of water to create an egg wash. Cover top of loaf with egg wash lightly (you do not use the entire egg).
- Sprinkle rolled oats, sunflower seeds & sesame seeds as a topping on the loaf.
- Bake for 35-40 minutes or until lightly golden on top. Keep loaf in pan for 10 minutes after taking it out of the oven. After that, remove loaf from pan & let it cool on a wire rack for at least 2 hours. Do not skip this step. You want the bread to be completely cool before cutting into it.
