There are days when all I need is a hug from a good and indulging sandwich.
A juicy sandwich,
One that’ll contain all the layers of the bite I’m dreaming of.
This is how my wild sandwich bread was born.
It has many versions, many types of flours are an option, just choose.
It’s soft and juicy,
It’s flexible and wonderful,
It’ll contain the whole universe in it.
And it’s all just one big dream coming true.
My sandwich bread will wait for you in the fridge for the exact tickling moment that we all know.
It will fill your desire for a sandwich in the most exciting and fabulous way you choose.
It’ll hug all the parts of your body,
That’s just what this bread is like, soft and juicy and knows how to give a lot of love.
It’s a super quick recipe,
It’ll stay with you for a few days and will leave so many other bites in the dust.
And it’s marvelous.
A few quick minutes of mixing and baking and this happiness will be waiting for you just around the corner.
Happy & joyful sandwich days to us all 🙂
Ingredients: suitable for a pan size 20*30cm (7.8” * 11.8”), for 6 indulging slices of bread
- 4 eggs
- ½ cup milk non-dairy / regular / water
- ¼ cup olive oil
- Pinch of salt
- ½ cup oat flour (For alternatives, have a look at “A little extra From Me”)
- ½ cup almond flour
- 1 bag baking powder (10g)
- ¼ cup sesame for decoration
- Preheat the oven to 350°F (175°C) on turbo mode, and line a baking pan with parchment paper.
- In a bowl put all liquid ingredients, eggs, milk, olive oil and salt and mix well.
- To the bowl add all dry ingredients, oat flour, almond flour and baking powder and mix well until forming a uniform smooth mixture.
- Pour a little oil on the parchment paper, move the bread mixture to the pan and flatten it. Scatter sesame evenly on top of all the mixture.
- Put the pan in the oven and bake for between 12-17 minutes.
- Take out of the oven and cool for a little while. Peel the parchment paper off the bottom of the bread and cut it into indulging squares. At this stage if you like you can burn each slice in the panini press for a little, it turns out amazing.
Make an indulging sandwich and serve 🙂
A little extra from me:
- Can be kept in a sealed box in the fridge for up to 5 days.
- The bread can be heated on a pan or in a panini press.
- Oat flour can be substituted for coconut flour / teff flour / rice flour / lentil flour / spelt flour (Contains gluten).
- Click here to see how to grind oat flour at home.
- The bread can also be made with only lentil flour / green buckwheat / quinoa flour (Instead of using both oat flour and almond flour) and use 1 cup.
- The bread can also be made with only spelt flour (Instead of using both oat flour and almond flour) and use ¾ cup of flour (Contains gluten)
- Can use regular milk / any non-dairy milk / water.
How to grind oatmeal at home 🙂