Baked Goods | High Fiber Vegetarian

Oatnut Bread

Triticum aestivum, Avena sativa Allergens: Wheat, Tree Nuts, Milk, Soy
Oatnut Bread

Sourcing & Taxonomy

  • Family Poaceae, Various
  • Primary Cuisine North American
  • Seasonality Year-Round
  • Source Wheat, Oats, Nuts

The Forktionary Angle

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Definition

A type of sandwich bread made with wheat flour, oats, and often nuts, offering a hearty texture and subtle nutty flavor.

Sensory Profile

TasteMildly sweet, Nutty, Earthy
TextureDense, Chewy, Soft crumb
AromaToasted grain, Bready, Subtle nutty
AcidityLow

Technical Metrics

Nutrition Facts

Per 2 slices (56g)
Calories260 kcal
Total Fat4 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol0 mg
Protein10 g
Total Carbohydrate48 g
Dietary Fiber6 g
Total Sugars6 g
Calcium80 mg
Iron2 mg
Potassium200 mg

Chef’s Secret

Toasting oatnut bread briefly intensifies its nutty aroma and enhances its structural integrity for heartier sandwiches without making it too crisp.

Substitutions

Best Match

Whole Wheat Bread

1:1

Similar hearty texture and general nutritional profile for sandwiches.

Multigrain Bread

1:1

Offers varied grain texture and often nutty flavors, good for toast or sandwiches.

Sourdough Bread

1:1

Provides a chewy texture and complex tangy flavor, suitable for robust sandwiches.

Gluten-Free Seeded Bread

1:1

For gluten-free needs, often features seeds for texture and nutrition.

Buying Guide

Check labels for specific nut varieties and additional allergens. Look for whole grain as the first ingredient.

Flavor Pairings

Sandwiches Toast Nut butter Jam Cheese Soups.