No-Knead Sandwich Bread
No-Knead Sandwich Bread Photo
No-Knead Sandwich Bread

YIELD Makes 30 servings

There's no need to leave the bread off your sandwich–bake up a delicious, healthy loaf with this easy recipe. As a bonus, nothing beats the aroma of freshly baked bread!


2 packages (2-1/4 teaspoons) active dry yeast
3/4 cup warm water (110° to 115°F)
3 tablespoons canola oil
1 cup all-purpose flour
2/3 cup uncooked old-fashioned oats
1/4 cup soy flour*
1/4 cup wheat gluten*
1/4 cup sesame seeds*
2 teaspoons sugar substitute
1 teaspoon salt
*Soy flour, wheat gluten and sesame seeds are available in the natural foods sections of many supermarkets and at health food stores.


  1. Stir yeast into water in small bowl; let stand 5 minutes. Add oil.
  2. Combine all-purpose flour, oats, soy flour, gluten, sesame seeds, sugar substitute and salt in food processor fitted with plastic dough blade. Using on/off pulsing action, process until well blended.
  3. With processor running, slowly pour yeast mixture through feed tube; then using on/off pulsing action, process until dough comes together and forms a mass. Unlock processor lid, but do not remove; let dough rise 1 hour or until doubled in bulk.
  4. Spray 8X4X2-inch loaf pan with nonstick cooking spray. Using on/off pulsing action, process briefly until dough comes together and forms a ball. Turn dough onto floured work surface. Shape into disk. (Dough will be slightly sticky.) Roll dough on floured surface into 12X8-inch rectangle. Roll up from short side; fold under ends and place in prepared pan. Cover with towel; let rise in warm place 45 minutes or until doubled in bulk.
  5. Preheat oven to 375°F. Bake 35 minutes or until bread is golden brown and sounds hollow when tapped. Remove from pan and cool completely on wire rack. Cut into 30 (1/4-inch-thick) slices before serving.
This recipe appears in: Yeast & Bread Machine
Serving Size: 1 slice (1/30 of loaf)
Fiber 1 g
Carbohydrate 5 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 44 %
Calories 47
Protein 2 g
Sodium 79 mg
Starch 1/2
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