Recipe: Lunch Box Bread

A recipe for one of Sun Street Bread's best-sellers

Image credit: Photos by Tate Carlson

Recommended by the Editor

Food and Drink: Know Your Dough

The Cities’ Best Loaves

By: METRO staff |   November   |  From the print edition

This recipe comes courtesy of Sun Street Breads chef Solveig Tofte.  

“When I was a kid, our lunch bread had oatmeal in it,” he says. “I guess it’s a good way to sneak some extra nutrients into the kids. I wanted to develop something around the memory of that bread. And remember, there is nothing wrong with a square loaf! School is starting and this is some good kid bread. This is also one of our most popular breads at Sun Street.” 

Ingredients (for one standard loaf pan)

+ 3 C bread flour                  
+ ¼ C whole wheat flour              
+ 2 t kosher salt                  
+ 1 t instant yeast                  
+ 1 T brown sugar                  
+ 8 T unsalted butter, soft               
+ ¼ C cooked oatmeal, room temperature      
+ ¾ C to 1-1/4 C water , 80 degrees F          

Directions

Place all of the ingredients except the water in a bowl. Add ¾ cup water and stir to moisten all ingredients. If the mixture seems too dry, add more water gradually until a medium-soft dough is formed. Knead the dough (by hand or on a mixer with a paddle attachment) until the dough is smooth and elastic.

Place in an oiled, covered bowl and let ferment at warm room temperature for 45 minutes. Give it a fold and let ferment for 45 more minutes. Shape into an oblong loaf and place in an oiled pan. Cover lightly with plastic and let rest for two hours, or until it has risen visibly and is soft to the touch.

Egg wash and bake in a 350-degree oven for about 45 minutes, or until evenly browned. Remove from the pan and let cool on a wire rack.

+ Hungry for more? Visit METRO’s recipes page.