This Applesauce Sandwich Bread is wholesome with oats and whole wheat flour, with applesauce and cinnamon baked right in. Slather with some marmalade or jelly for a delicious breakfast or snack.
This past weekend just whizzed by in a happy blur of food, fun and friends.
On Saturday, it was brunch at my friend Roshani’s. Her parents are visiting from Houston and her mom, Pratima Kothari, had cooked up a huge feast for us. I even got a quick lesson in rolling Khandvi, one of my favorite Gujarati snacks, from Mrs. Kothari who used lemon as the souring agent in the recipe instead of yogurt to make it vegan. Between discussing Bollywood movies, the best stores to buy Indian groceries in the DC area, and Indian and American politics, Desi and I stuffed ourselves silly on delicious Gujarati snacks like Dhokla, Batata Poha (flattened rice sauteed with potatoes and spices — very similar to my Kande Pohe), a stir-fry of sprouted mung beans with Indian spices, and a delicious and healthy sweet dish of dates stuffed with a mixture of pistachios, cashew nuts and saffron. We washed it all down with alcohol-free Mojitos. Yum.
Pratima Kothari rolls paper-thin ribbons of chickpea flour to make Khandvi, a classic snack from the state of Gujarat on India’s west coast.
And below, the final dish, a delicious melange of lentils, coriander, mustard seeds and spices.
Then on Sunday it was over to my neighbors Heather and Dave’s where they were hosting a get-together to welcome two new neighbors on our block. I made my Applesauce Mini Muffins — always a great hit with kids and adults — and neighbors brought in more delicious sweets, including vegan brownies made by one very thoughtful neighbor.
The days went by so fast, I didn’t have chance to bake any bread over the weekend. So Monday afternoon, project number 1 was to make something delicious that would be perfect for Desi to toast and slather peanut butter and jelly on all week (he’s my kid, that one).
I had some applesauce left over after making those muffins and the Banana Coffee Cake I shared last week, and as anyone who’s familiar with applesauce knows, it tends to spoil if left in the refrigerator too long. So I decided I’d bake up an applesauce bread– not a cake, but a loaf of bread with applesauce in it, and perhaps some cinnamon. The thought made my mouth water, and I couldn’t wait to get started.
I came across this recipe for an Applesauce Oatmeal Bread on the King Arthur website that sounded just perfect. I made some modifications — I added more applesauce, cut down on the oil, and made the bread part whole wheat to make it healthier. It was perfect– I couldn’t have asked for a better loaf to carry us through the week.
A few readers have recently asked for kid-friendly recipes, and this loaf of Applesauce Sandwich Bread is definitely one. I do have many kid-friendly recipes on the blog, but I haven’t categorized them clearly. I will try to do so soon, and I promise I will continue to post more.
Before I share the recipe, thanks to all you beautiful people who left comments and sent emails after my last post. It is always wonderful to hear from you, and your affection humbles me– honestly– and it keeps Holy Cow! going. I wanted to also share this image that a lovely reader, Anusha, sent me. I wanted to pass it on to all of you because I love you.
Applesauce Sandwich Bread
Ingredients
- 1 tbsp active dry yeast
- 3/4 cup warm water
- 1 tbsp sugar
- 1 1/2 cups rolled oats
- 1 1/4 cup whole wheat flour
- 1 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 3/4 cup applesauce
- 2 tbsp oil
- 2 tbsp maple syrup, can substitute with cane or turbinado sugar
- 1/2 tsp salt
Instructions
- Mix the yeast in a large bowl or the bowl of a stand mixer, with the sugar and 2 tbsp of warm water. Set aside for the yeast to activate.
- Place the oats in a bowl and pour the remaining water over them. Set aside for 20 minutes to soften the oats.
- After 20 minutes, add the oats to the yeast mixture along with the applesauce, maple syrup and oil. Mix everything.
- Add the flours, salt and cinnamon and knead until the dough comes together. You want a rather stiff dough. Add some more all-purpose flour if the dough is too wet.
- Remove the dough to the platform or a flat surface and knead briefly by hand. Form a smooth ball and place in an oiled bowl, turning over once to coat the top with oil.
- Cover with a plastic bag or a kitchen towel and let it rise in a warm place for 2 hours.
- After 2 hours have passed, turn out the dough on the platform, knead slightly to deflate, and form into a loaf. Oil a loaf pan, sprinkle the bottom with some cornmeal, and place the loaf in it.
- Brush some soymilk or spray some oil on top and sprinkle a few oats. Press down slightly so they adhere to the loaf.
- Let the bread rise for 1 hour and 30 minutes, until the top domes over the loaf pan. Bake in a preheated oven set at 350 degrees Fahrenheit for 20 minutes. After 20 minutes, dome some aluminum foil over the top of the bread and continue baking for another 25 minutes.
- Remove to a rack and unmold when the pan is cool enough to handle. Let the bread cool thoroughly on a rack.
- Slice and eat.
Nutrition
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More wholesome bread recipes:
Whole Wheat Pumpkin Garlic Knots
All Whole Wheat Crescent Rolls
Have you tried making this in a bread machine?
can we leave out the oil
Would it be possible to sub WW and AP for oat flour?
Yes, sure, go with half whole wheat and half AP for the best flavor.
Hi Vaishali
tried this recipe. came out much better than my other bread recipes. Wish I can share the pictures here.I tried a small portion of the dough by topping with dried herbs.The only issue was the yeasty smell after the 2nd day. How long do they keep fresh at room temp? Or should i have baked for a few more minutes.
Thanks Vaishali, this has given me terrific confidence to bake more.Loving it.
Hi vaishali,
I was thrilled to see the image I sent you posted here. Glad that you liked it !
Celebrate your uniqueness ,
Anusha
Hi Anusha, thanks again for sending that image. I will cherish it! 🙂
thanks for the prompt reply.
Nisha.
Can we use Oats,the kind we get here in India,they are quick cooking I guess, if not please suggest substitute.Want to try both this and Banana coffee cake this weekend.Yeah I go overboard with baking sometimes…your recipes are very enticing!
Anu, yes, you can definitely use the quick cooking oats. Have fun baking! My favorite thing to do, for sure. 🙂
As usual, this loaf is stunning! I love PBJ , but PB gives me severe migraine and I feel so miserable when the craving hits me, I feel like stomping my foot and screaming, like a kid… I guess PBJ does that to one!
Will you post the khandvi recipe soon? I love it but have not made any 🙁
Oh, that’s terrible, Pallavi. Have you tried almond or cashew butter or will they also cause the migraine? I don’t know what I’d do if I couldn’t eat peanut butter out of the jar, although unlike Desi I can’t stand PBJ on toast.
I promise to post the Khandvi recipe soon. I wish I had time to make it right now because I could definitely eat it now! 🙂 Stay tuned.
Tempting clicks……. Lovely presentation!!
Thanks, Divya. 🙂
I love your recipes! I made my version of your Fava Bean and Eggplant Stew (I used red lentils instead of fava beans and carrots instead of potatoes). It’s delicious!! I have an Indian grocery store within one block of my house, and I am just now discovering the magical ingredients that lie within. Thank you!!
Thanks, Paula, so happy you tried the stew! You might find my Indian grocery list useful — you can find one in the tabs right under the header. Happy Indian cooking! 🙂
Hi Vaishali,
Previously on ur blog whenever there was a whole wheat bread, bun etc. u had used gluten for the good texture and volume, then why not this time? i am an curious bakeries, and will keep bothering u with such queries.
Nisha.
Hi Nisha, I usually ask to add wheat gluten if the recipe’s all whole wheat, although just a few days back I posted an all-whole wheat sandwich bread without any wheat gluten too — you might want to check it out.
You don’t need any gluten in this recipe because it is only half whole-wheat and there’s enough gluten (from the AP flour) to give the bread structure. Does that help?
This bread was just gorgeous, and I’m a very inexperienced breadmaker. I used all strong wholemeal bread flour instead of regular wholemeal and all purpose. I think your US all purpose is called plain flour here.
I got all ingredients from a small local store here by the seaside where I live in South Wales on a Sunday evening when I was feeling glum, and making the bread was very therapeutic. Eating it was a real treat.
Thank you.
looks so appetizing..love the clicks..
Thanks, Deepa. 🙂