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No-knead Sandwich Bread
Source: dlife

Hearty oatmeal and whole wheat bread made made without kneading!

Prep Time: 2 hours
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 30 servings
Amount Per Serving
Calories 50.2
Total Carbs 5.7 g
Dietary Fiber 0.6 g
Sugars 0.3 g
Total Fat 2.3 g
Saturated Fat 0.2 g
Unsaturated Fat 0.5 g
Potassium 33.5 mg
Protein 2.0 g
Sodium 80.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  package baker's yeast
0 3/4 cup  cold water
3 tbsp  canola oil
1 cup  white all purpose flour
0.6667 cup  old fashioned rolled oats
0 1/4 cup  soy flour
0 1/4 cup  Wheat, gluten, vital
0 1/4 cup  sesame seeds
2 tsp  sweetener (sugar substitute)
1 tsp  salt
  1. In a small bowl, stir yeast into water and add oil.
  2. In a food processor with a plastic double blade fitted in, combine the all-purpose flour, oats, soy flour, gluten, sesame seeds, sugar substitute, and salt. Process mixture using on/off pulsing action until mixture is well blended.
  3. While the food processor is running, pour the yeast mixture slowly through the feed tube. Using the on/off pulsing action, process until mixture comes together in dough and forms a mass.
  4. Unlock but do not remove the processor lid and allow the dough to rise for 1 hour, or until its bulk has doubled.
  5. Spray an 8x4x2-inch loaf pan with cooking spray.
  6. Place dough onto a floured work surface and shape into a disc. Dough will be slightly sticky.
  7. On a floured surface, shape the dough into a 12x8-inch rectangle.
  8. Roll dough up from short side, folding under each end, and place it in prepared loaf pan.
  9. Cover the dough with a towel and let it rise for 45 minutes in a warm place or until the bulk has doubled.
  10. Preheat the oven to 375 F and bake the dough for 35 minutes, or until the bread has turned golden brown and sounds hollow when tapped.
  11. Remove from pan and allow the bread to cool completely on a wire rack, then cut bread into 30 (1/4-inch-thick) slices before serving.

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