The quest begins: honey oat sandwich bread v. 01

An overhead shot of two pieces of bread thickly spread with butter and raspberry jam sitting on a white plate. One piece sits slightly atop the other. A knife is resting on the bottom-most piece of bread. In the top left corner, you can see part of a white crock.

I was on the hunt for a new sandwich bread recipe to try last week, partly as a distraction from, you know, *gestures vaguely* the everything, and partly because my current go-to isn’t made with whole wheat in mind. It has a tendency to either misbehave in the proof and get really rough and open crumbed, or dry out and stale quickly, and I don’t love that. Plus, I love honey-oat sandwich bread, and this doesn’t quite fit the bill.

Enter King Arthur Baking Company’s Vermont Whole Wheat Honey Oatmeal Bread. It ticked a bunch of my boxes – it is designed specifically for whole wheat flour, it includes both honey and oats, and it has a lovely nearly-one-bowl mixing method that melts my little dishes hating heart. So I baked it. And it was delicious. A beautiful, pillowy-soft crumb that reminded me of the best kinds of cheap squishy supermarket sandwich bread, the faintest whiff of cinnamon to play off the oats, enough tooth to keep things interesting, and, best of all, it didn’t get noticeably dry or stale-tasting until nearly the end of the week.

It was, however, very sweet. We’re talking cinnamon roll-without-the-icing type sweet. Which was amazing spread with butter for breakfast, or for PB&Js…not so much what I’m going for in ham and cheese.

So I decided to hack it.


Randomly on a Thursday

  1. I had grand plans for the opening post on this site. It was going to be a gloriously researched and documented process log for reactivating my long-neglected sourdough starter post-move, and I was (and am) very excited about it. My goal was to have it done by Friday.
  2. That isn’t going to happen.
  1. For a number of reasons, the starter just isn’t starting.
  2. This would have nothing to do with the fact that I haven’t fed it regularly because I am increasingly unable to focus on anything other than election returns in Nevada and Georgia. And the global pandemic.
  3. It also almost certainly has nothing to do with the fact that I’m not used to it being anywhere south of 70°F at this time of year.

Jessi Spell

A culinary degree and two years of professional experience has not stopped Jessi from making stupid mistakes – she just makes them more efficiently. She habitually reads cookbooks before bed, loses track of time on Wikipedia, and yells at cooking shows like dads watching football. She lives in Brooklyn with her husband Jackson, five plants, and more cookbooks than a 600 square foot studio should hold.


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