I absolutely love bread, and the more whole grain/nuts/seeds/etc there is in it the better.
I also love sandwiches, but they do present a few inconveniences:
- you are committed to one size sandwich - 2 slices of bread plus filling - or multiples thereof, unless you go to the trouble of making a half sandwich
- every time you want a sandwich you need to drag out all of the ingredients, which tends to make me slack off, so I end up with boring, simple sandwiches
- many sandwiches are better toasted, which adds another level of inconvenience
So I invented a bread with sandwich style ingredients baked right into it. It's already nice and toasty on the outside, and you can cut whatever size piece you want from it. I used 7 grain cereal to give it a pleasant texture, and added a whole lot of herbs and vegetables to keep it interesting. There's an almost infinite number of things that could be included between the layers of bread.
Step 1: Ingredients
1 tbsp honey
1 1/4 cups water just a bit warmer than bathwater
Bottled water is better than tap (because chlorine kills yeast) and water from boiling potatoes is better than bottled water. I used water from boiling potatoes.
1/2 cup steel cut 7 grain cereal
Other numbers of grains would work as well, this is just my preference.
1 packet bread yeast
1 packet rapid rise bread yeast
Keep your yeast in the fridge to make it last longer.
2 tbsp olive oil plus more for brushing
2 cups (or more, depending on humidity) white flour
Unbleached is better, but any white will do. Don't be tempted to replace it with wheat flour or you'll bake a brick, (though you could get away with replacing half a cup or so).
1 tsp salt
This is what I used, but you can put almost anything into it, as long as it's something you would be willing to eat before baking (what I mean is that deli meat is okay, but raw turkey is not).
pepperoni (I used what was left in a package which was enough for one layer)
2 roma tomatoes
shredded mozarella and parmesan
fresh savory, basil, tarragon, and thyme
2 or 3 cloves of garlic
salt (sea or kosher salt are best) and pepper
Slice the tomatoes and onion as thin as is reasonable, slice the garlic as thin as possible. Thoroughly wash the fresh herbs and pull the leaves from the stems. Discard the stems.