The GREATEST Sriracha Egg Salad and Honey Oatmeal Walnut Bread with Poppy Seeds

OK, OK…the greatest egg salad IF you like medium soft-boiled eggs and Asian hot chile sauce!

This Chunky Sriracha Egg Salad is my new favorite way to eat egg salad, only second to the way my Mom made it when I was a kid (one of like two or three things she made well. She despised cooking!), but that’s a whole other post.

So World Bread Day was two days ago.  Does it count since I put my post up two days late? Of course not, but for those who participated, please know I was there with you in spirit while this bread sat in a photo program for a week.  I actually made this bread for this month’s (October) Twelve Loaves theme, seeds and grains, hosted by Lora of Cake Duchess, Jamie of Life’s a Feast and Barbara of Creative Culinary, but there’s a reason for the that little gem ‘Breaking Bread’; bread and food in general is meant to be shared and enjoyed with, and by all.

Honey Oatmeal Walnut Bread with Poppy Seeds plus the BEST Sriracha Egg Salad!

I love baking bread, and I loved baking bread even before I knew how to bake bread and would watch my grandmothers do it.  The first time I ever dabbled in yeast was in the second grade.  My elementary school set aside one half day each year to teach all second grade classes how to prepare a breakfast from scratch, including the bread for the toast.  There was an egg station, a bacon station (that would never go over today), a freshly squeezed orange juice station, and a homemade bread station.  Once everyone learned how to make each food/drink at their station, they’d assign new partners, then move us to another station so we got to learn how to make all of the above.

I was first assigned to the bread station.  My partner in bread was a tough, little kid named Vinny, with suspicious blue eyes and lightly tousled blonde hair bordering on messy. He liked to beat up other kids for fun, and the exhilaration in his eyes when he stomped on insects was more than a leeeeetle disturbing.  He also liked to throw rocks at anything that moved, including people.  Thankfully, he had terrible aim.

Honey Oatmeal Walnut Bread with Poppy Seeds plus the BEST Sriracha Egg Salad!

Naturally, I was afraid of him and did NOT want to bake bread with him, but once he started dipping his fingers in the bubbling cake yeast, and rubbing it between his fingers, his normally cold, cagey eyes suddenly sparkling, I decided it was safe.  He really took to baking bread from scratch, and kneaded the dough like a little pro.  I was in awe.

For the remainder of second grade, the perpetually silent Vinny, in a barely audible, monotone voice, would ask the same question about once a week.

“Are we gonna bake bread today?”

To this day, the smell of yeast reminds me of Vinny.  Since we moved from that town the following year, I never saw Vinny again or knew what became of him.  However, I’m convinced he’s now a bread baker with his own little bakery, or baking for his fellow inmates by way of kitchen duty.

Initially I was going to make the third yeast bread I ever baked, which was an Onion Lover’s Twist with poppy and sesame seeds from a Pillsbury Bake-Off cookbook that was given to me at the age of 13.  I changed my mind because I wanted a hearty, healthy sandwich bread for a wicked egg salad I’ve made since I was a kid, albeit, minus the wicked part.  That came later, when my palate could suddenly tolerate super-duper heat.

I didn’t bake my second yeast bread or any yeast bread from the book until I was 18, and let’s just say it was a little ambitious for a second yeast bread, especially with no teacher or yeast-loving future bread baker and/or psycho mobster in the making, to help.  I chose a pizza rustica, loaded with meats and cheeses, the yeast dough lining and covering all the filling in a springform pan.  The recipe said it needed to rise in a warm place, so I put it in front of a super hot radiator strip against one of the walls of the den where I was watching TV, occasionally staring at it..willing it to rise.

Honey Oatmeal Walnut Bread with Poppy Seeds plus the BEST Sriracha Egg Salad!
I was making this pizza rustica with yeast to impress Dreamboat.  It had to be perfect.

When I was finally satisfied that it might be starting to rise, I focused my attention on a movie that was on, forgetting about it for the hour it needed.

Well, rise it did, quickly and over the top of the springform pan, knocking off the plastic wrap, oozing down the sides of the pan, and crawling across the floor, dangerously close to an expensive area rug.  It was like The Blob, The Blob who hadn’t blobbed in days and was starving for a rug to digest in its gelatinous core.

The BEST Sriracha Egg Salad!The proper consistency of the yolk for this egg salad is the soft-medium, circled (rectangled) with an arrow in red.  But I find 6 to 7 minutes gives me that consistency, not 5.5 minutes. Photo courtesy of since my egg photos had a bluish tint I couldn’t get rid of.

I jumped up to get to it before it hit the rug, tearing off and throwing the dough blobs out, but truthfully, I was more concerned about the pizza rustica loaf turning out.  I quickly gathered up the dough crawling down the sides of the pan, some which was already dry from a good 20 minutes exposed to the air, and tried to smush it back on top.  I had to do this twice, ripping off so much dough that had hit the floor that there was barely enough dough to sufficiently cover the top.


After I was satisfied that I might have saved it, I let it rise again for another hour.  This time, there was little rise. The radiator strip and my ripping and smushing had annihilated it, but I baked it anyway.  Surprisingly, it turned out beautiful.

Not so surprising, Dreamboat almost broke a tooth at first bite.  Beauty is only skin deep; the top crust was as hard as a rock.  We pulled the cheese and meats out, ate those..and that was that.  I’m pretty sure he thought I’d never excel at bread baking.  I kind of felt the same way.

The BEST Sriracha Egg Salad!

Once I learned, the hard way, that there was no need to let bread rise next to a steaming, hot radiator strip, I had much success thereafter.

All that said, you all know I’ve been pinning food like a maniac, right? Naturally, you pin recipes because you want to try them and/or it makes your creative juices bubble like hydrogen peroxide on a brand new boo-boo.  So, I follow Red Star Yeast, and I cannot tell you how many times I’ve repinned their breads, both sweet and savory, and sandwich pins. When I came across a pin for their Oatmeal Walnut bread, I had to try it.  I couldn’t find their Platinum Yeast anywhere near me, which was a shock, but I did find it miles and miles away at another market when visiting a friend.

The loaf, which contains 1 cup of whole wheat flour, didn’t rise very high over the top of the bread pan, but I expected that since most bread dough with whole wheat or other whole grain flours are heavy.  BUT, was I in for a surprise. Major oven spring! Red Star Platinum Yeast to bread is like spinach to Popeye!

Oh, did I mention that this bread is delicious and the texture wonderfully dense, but soft with the slight crunch of walnuts and poppy seeds (which I added to the recipe)? I also substituted honey for the molasses, which gave it the perfect amount of subtle sweetness, perfect for any sandwich, like my egg salad. or perfect for just ripping off pieces and enjoying as is.  The latter my modus operandi.

Honey Oatmeal Walnut Bread with Poppy Seeds plus the BEST Sriracha Egg Salad!
Finally, my egg salad, but a quick little segue first.  My mother, who hated cooking and baking, actually had a skill or two up her sleeve, like hard-boiling eggs and making egg salad.  All of my friends loved her egg salad.  Her secret? The Whip that’s miraculous (you know what I’m talking about). Their mothers used Hellman’s, which I preferred once I tasted it.  I never looked back at the whip again, but my friends still reminisce about her egg salad to this day.  Ironically, they refuse to buy Miraculous Whip, the one ingredient that made it spark for them.

Go figure.

So this is how I got my start in egg salad via Mom.

I prefer my egg salad eggs medium soft-boiled aka kind of yolky and jam-like.  Little fact – If you can cleanly slice the egg in half, it is NOT soft-boiled. It is medium or medium soft-boiled. An egg is soft-boiled when the white is not firm, but spoonable and custardy, hence why it’s served in its shell in a little egg cup with a spoon. A medium soft boiled egg is when the white is soft, but firm (slice-able), and the yolk is well, still runny. A medium boiled egg is a firm white with a partially cooked yolk – meaning like soft butter with a slightly oozy center. The medium boil is my favorite way to eat an egg out of hand, and use in most of my egg salads, but the medium soft boiled is how I like it in this particular egg salad.


I was never able to find egg salad that way..anywhere.  The eggs were always hard-boiled, so I took it upon myself to make it the way I liked it.

In my late 20’s, I suddenly developed a palate that could than handle hot and spicy. In fact, I started to crave it on most everything, which was odd since I could barely handle any spicy heat, on any food, before that time. This is when I started adding sriracha or chili garlic sauce to my semi-soft boiled egg salad. Both make it even more extraordinary than it already is, IF you dig hot and spicy stuff. You can leave out the hot sauce if you prefer, because this egg salad is the greatest, in my opinion, with or without it.  You can also hard boil your eggs, but that would eliminate the oozing part of the yolk which becomes part of the dressing; the true secret to its greatness.

AND, this is also how I LOVE my half-way deviled eggs! Medium boiled half-way deviled eggs with a dab of mayo, scallion and sriracha! Half way means I just slice the egg open, then top it with stuff, instead of whipping the yolks with stuff and spooning or piping it back into the egg white half.

Finally, as you can see in the photos; I like my egg salad chunky..chunky to the point where you need lots of napkins because pieces of egg usually fall out as you bite into it. But how small or large you cut your egg up is entirely up to you.  I just about quarter each egg, and as you can also see in the photos, I piled the entire recipe for this egg salad on one sandwich.

Yes..I have prepared it this way for myself many times, but most of the time I put half of it on a sandwich and eat the rest out of the bowl.  My cholesterol was normal the last time I gave blood..well over a year ago.  This is why I don’t make this as often as I’d like to.  It’s too good not to eat it all in one sitting.

But, you can also chop the eggs fine, if you prefer, and even turn them into dainty sandwiches for, again, and in a more modern take, those ladies who lunch. (For you, Daddy. I’ll never forget our Sondheim moments.).

By the way, I especially love this sriracha egg salad warm, like right after you peel the eggs after cooking warm.

Honey Oatmeal Walnut Bread with Poppy Seeds plus the BEST Sriracha Egg Salad!           Why not add more BACON? The lettuce makes it healthy, right?

Oh, one more treat idea. Last weekend I mixed together mayo, Greek yogurt, sriracha, scallions and garlic powder to make a spicy sriracha mayo dipping sauce for chips. So, this dressing is great on its own!

Honey Oatmeal Toasted Walnut Bread with Poppy Seeds
Prep time: 
Cook time: 
Total time: 
Yield: One 9x5-inch loaf or 9 Dinner rolls *
Slightly adapted from Red Star Yeast Platinum
Bread machine, plus electric hand mixer and food processor instructions, HERE.
  • 2 cups bread flour.
  • 1 package (1/4 oz.) Red Star Platinum yeast
  • 1½ teaspoons salt
  • 1 cup water
  • 4 tablespoons honey
  • 2 tablespoons vegetable oil
  • ½ cup quick rolled oats
  • 1 cup whole wheat flour
  • ¾ cup walnuts, toasted and chopped
  • Egg, water, rolled oats and poppy seeds for topping
  1. In a large bowl or the bowl of your stand mixer, stir together 1¼ cups of the bread flour, the yeast, and salt until well combined.
  2. In a medium saucepan, combine 1 cup water, honey, vegetable oil and rolled oats and heat just until warm (120°-130°F).then pour over flour, yeast, salt mixture and stir until moistened, then beat for 3 medium speed.
  3. By hand, gradually stir in whole wheat flour, nuts and enough remaining bread flour to make a firm dough. Knead on floured surface 5-8 minutes or until dough is smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease the top. Cover and let rise in warm place about 15 to 20 minutes.
  4. Once its rested, turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat dough to a rectangle, approximately 14×7-inches. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in a greased 9 x 5-inch loaf pan.
  5. Cover and let rise until indentation remains after lightly touching the side of the loaf, about 1 hour. Midway through the rise, preheat oven to 375°F.
  6. Once fully risen, combine the egg and 1 tablespoon water and brush the top of the loaf. Sprinkle with rolled oats and poppy seeds. Bake in the preheated 375°F oven for 30 to 40 minutes. Remove from pan and cool on a wire rack completely before slicing (or just tear of hunks warm and slather with butter, like we occasionally do since we're weak lol).
* To make dinner rolls, divide dough into 9 balls, and place them in a greased 8-inch square pan, then proceed as above.

Sriracha Egg Salad using Greek Yogurt or Mayo..your choice!

Best Semi-Soft Boiled Sriracha Egg Salad

Chunky Sriracha Egg Salad
Prep time: 
Cook time: 
Total time: 
Yield: Makes enough for one gargantuan-sized sandwich or two human-sized sandwiches
UPDATE: After making this egg salad since, I realized I tend to use 3 eggs per person for 1 sandwich (I like my sandwiches kind of overloaded), so I changed the amount of eggs from 4 to 6 for 2 sandwiches. The ratios for the other ingredients remain the same.Of course you can still use 4 eggs for one large or two smaller sandwiches, or use the six eggs to make three sandwiches, instead of my gluttonous two. It's entirely up to you!
  • 6 large eggs, medium-soft boiled, peeled under cold running water, dried and cut into chunks or chopped
  • 1 small red or orange bell pepper, roasted, peeled, seeded and diced
  • 1 to 2 scallions, sliced thinly on the bias
  • 2 to 4 tablespoons mayonnaise OR Greek Yogurt, or a mix of both to equal 2 to 4 tablespoons (all depending on how 'wet' you like your egg salad.)
  • ½ teaspoon garlic powder (If I have a head of roasted garlic on hand, I mash in a clove of that instead of the powder)
  • sriracha or chili garlic sauce, the amount depending on how much heat you like. I use 1 tablespoon.
  • kosher or sea salt and fresh ground black pepper to taste
  1. Place the chopped eggs, diced roasted pepper and chopped scallions in a medium bowl. In a separate bowl, combine the mayonnaise and/or yogurt with the garlic powder and sriracha or chili garlic sauce, until uniform. Mix this dressing with the chopped egg, roasted pepper, and scallions. Season to taste with the salt and pepper.
  2. You can eat immediately, but I like to cover the bowl with plastic wrap and let the flavors perform magic in the fridge for a few hours to overnight. I also let it sit for about 20 minutes after I take it out of the fridge so it's room temperature when served (unless you like it really cold). You want to taste every layer of flavor. Serve as sandwiches, on a salad platter, or just eat as is.

Honey Oatmeal Walnut Bread with Poppy Seeds plus the BEST Sriracha Egg Salad!

I’m also submitting this bread to the BYOB bread baking event hosted by Heather from Girlichef and Connie from My Discovery of Bread, plus Yeastspotting hosted by Susan of Wild Yeast.

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The most amazing and flavorful Chunky Sriracha Greek Yogurt (or mayo, your choice) Egg Salad on Homemade Oatmeal Walnut Poppy Seed Bread! There's a secret to its creaminess!! #eggsalad #eggs #sriracha #srirachaeggsalad #bread

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87 Responses to The GREATEST Sriracha Egg Salad and Honey Oatmeal Walnut Bread with Poppy Seeds

  1. ANOTHER recipe of yours I must make!!! I love, love dense whole wheat breads full of nuts, seeds or both! This looks fabulous, Lisa.

  2. foodessa says:

    Your quarky baking experiences always amuse me greatly. Your ‘dreamboat’ was in for a long string of magic in that kitchen of yours…so much unknown talent was to come out of you still ;o))

    Always enjoy my small visits with you Lisa.

    Have a great weekend and flavourful wishes,

  3. I love my eggs soft and yolky too! And Sriracha-of course, what a great idea!! 😀 The loaf looks just like one of my favourites as a nearby bakery. Great to know that I can make it myself!

  4. Winnie says:

    FABULOUS bread !
    I looooooooove all the seeds in it
    You never cease to amaze me 🙂
    Now looking at this sandwich makes me HUNGRY

  5. mmwine says:

    Wow! Sriracha Egg Salad, I’ll have to try this!

  6. sweetiepetitti says:

    I thought I was the only person who loved egg salad, I love Easter with those dozens of hard boiled eggs…and I too left the whip when I moved out, but discovered it makes a great facial! I haven’t thought of Siracha, but you know I am gong to make this when I am back in my kitchen!

  7. Katerina says:

    Nothing can compare to the smell of baking bread. The combination of this bread and the egg salad is simply divine!

  8. Choclette says:

    Your bread looks fabulous as does the sandwich and now I’m feeling very hungry.

  9. That is my kind of loaf, it looks so hearty! And the egg salad does sound killer. Yum!

  10. barbarabakes says:

    Such a fun post. Love how you describe the new Platinum yeast. Your bread looks fantastic. Usually not an egg salad girl, but I’ll have to give your spiced up version a try.

  11. themadhausfrau says:

    Laughing at your early bread baking experiences, especially the blob. I had my own blob experience when I baked a huge batch of bread for a restaurant, left it to rise too long and basically had to punch my way back into the bakery section of the kitchen. I thought I was so cool adding chili powder to my egg salad but I love your turbo sriracha version much better. GORGEOUS bread. Hungry now…

  12. FoodBabbles says:

    Holy cow!! This is like my dream egg salad. I love mine chucky with soft eggs and bacon but never thought about sriracha. Genius!! And it’s funny you mention the red star yeast pin board. I just started following it yesterday! I any wait to see all their amazing pins. And your bread looks wonderful!!!

  13. I don’t know what I would dig into first my friend you make both bread and salad look too enticing 🙂

    Choc Chip Uru

  14. Egg salad sandwich is one of my favorites! I’ll have to try it with the softer boiled eggs and your additions, just not the hot stuff(I’m wimpy). This looks like quite a substantial sandwich on your amazing loaf of bread~YUM!

  15. johanna says:

    this looks like egg salad i would love–i also like soft eggs-
    thanks for posting this-will try making this week 🙂

  16. I also haven’t found the new Platinum yeast here by me. I’m happy you did find some to use for this gorgeous loaf. It’s the perfect sandwich bread or even with some butter and jam. That is one juicy and tempting egg salad-whoa!!:)xo

  17. Dan says:

    The bread looks fabulous and healthy. That egg salad with siracha is fabulous and a great combo with the bread. Those photos really make your mouth water. When’s the picnic? 🙂

  18. Your bread looks beautiful – love the poppy seeds on top.

  19. Reena says:

    I saw this sandwich on Pinterest and I instantly wanted it! I’m also a fan of the softer boiled egg…and now I can’t wait to try it in an egg salad!

  20. I do not know what part I need to applaud you on first as the whole sandwich is awesome! However, your bread looks absolutely amazing and so hearty and delicious a perfect compliment to your egg salad.

  21. Amanda says:

    I love reading your stories..i LOL about Vinnie possibly baking for his inmates! Great bread and what a sandwich..thats a deli sized monster!

  22. Lonnie says:

    I love whole wheat and grain bread. I definitely have to try this one! how you called the yeast “bread kryptonite”! Too funny!

  23. Priscilla says:

    There’s Platinum yeast?!! I’ll have to get me some and make this scrumptious seeded bread. Love your stories, Lisa – it would be interesting to find out what side of Vinnie won out 😉

  24. There’s Platinum yeast?!! I’ll have to get me some and make this scrumptious seeded bread. Love your stories, Lisa – it would be interesting to find out what side of Vinnie won out 😉

  25. I too absolutely love baking bread!! This looks like the perfect sandwich bread, and that’s gotta be the best looking egg salad… And bacon?!? So good!

  26. Casey says:

    Hot damn…that is one mean but amazing looking egg salad sandwich! I love sriracha..what a great idea!!

  27. Penny says:

    I live for soft boiled eggs so I know I’ll love this egg salad! By the way…when can we expect part 18?

  28. Sarina says:

    Gorgeous bread and wild egg salad! Love sriracha!

  29. Kirk says:

    You always write such entertaining stories. I’ll bet Vinnie is a used car salesman lmao! Great sandwich..always looking for new ways to play with egg salad!

  30. Rosa Mayland says:

    A fabulously tasty and nutritious bread! OMG, that egg salad looks incredibly scrumptious. A perfect combination.



  31. Carlos says:

    I love egg salad, especially using softer yolk eggs! Thank you for posting this! Also, love your writing!

  32. Kate says:

    Saw this on foodgawker and had to have a look at the recipe. Cant wait to try it!

  33. Danielle says:

    This egg salad rocks! The hot “yolky” sauce is fantastic! I’m not a bread baker, so I used PF whole wheat..loved it!

  34. junglefrog says:

    That egg salad!! That just looks to die for. I like my eggs kind of runny or yolky (like that term.. 😉 too. Now I am just curious how Vinny is doing.. Don’t you have that sometimes with kids you knew alll those years ago and you’re just wondering how they would look now or what they do?

  35. I LOVE that your childhood friend was named Vinny. 🙂 That makes me grin. 🙂 Absolutely GORGEOUS loaf – love that dark seedy crust. 🙂

  36. This egg sandwich makes me drool… and its sandwiched between such a healthy and beautiful loaf.

  37. Sammie says:

    omg Lis!! This egg salad sandwich looks soooo good!! And I have to agree with you that the soft-medium is definitely my favourite too!! It’s the one I always have with my noodles! hehe.. I will definitely need to try this soon!! 🙂

  38. Jackie says:

    Gorgeous bread and that egg sald is the bomb..literally! Cant wait to try it! Love your Blob dough story!

  39. bunkycooks says:

    If you say this bread and egg salad are awesome, then I bet they are. We love the spicy stuff these days, so the flavors of the egg salad sound great great to me. As for Vinny…all I can do is conjure up memories of growing up in Philadelphia. 😉

  40. Marta says:

    This is exactly how i like my egg salad..loose, spicy and chunky… Yum!

  41. joy says:

    The bread looks perfect. I would never think of using Sriracha in egg salad. Wow

  42. Whoa Mama. This sounds so awesome! I loooove that bread, what a great bread for a sandwich. And I am so intrigued by the medium boiled eggs in the egg salad! What a brilliant idea! I am so trying this!!!

  43. Terra says:

    You are never too late, love this bread recipe! Your bread would make a KILLER panini with lots of cheese:-) Soooooo, my favorite sandwich…..egg salad. I need to venture and make soft medium egg, that sounds sooooo good in a egg salad! Now I am craving an egg salad sandwich, thanks a lot Lisa LOL! Hugs, Terra

  44. RavieNomNoms says:

    That is a seriously great egg salad sandwich! HOLY MOLY! I wish I had that for my breakfast this am!!

  45. Lisa you have the funniest stories: Vinny the gangster school bully baker. The bread looks amazing and the egg salad, I love a wet yolk so I adore this recipe.

  46. Pingback: Bread Baking – a Beginners Guide |

  47. Yummm, this bread looks amazing! Wtg 🙂
    I really have to try this, especially with the salad filling-
    I’m a big fan of egg salads and I’m really curious about this one.
    Thanks for sharing my talented friend

  48. chef_d says:

    I love love egg salad and your recipe is a winner! Sriracha + egg sounds so delicious!

  49. Charlie says:

    Michelle: This looks so delicious!

    I need your last instalment of your dreamboat story.

    Just a suggestion. You should have a tab just for your story(s).

    Have a Joyful Day :~D

  50. Lisa, you always put a ‘smile’ on my face when I come to your blog…can’t believe I have not seen your gorgeous bread and the ‘humongous’ yummy egg salad sandwich until now! We’ve been hit by ‘Sandy’ the storm since the Weds. and she finally left us yesterday going towards the east coast and north east area. We’ve been w/o power on/and/off several times a day…especially here on the beach. We have about 15-20ft high waves…so incredible, I’ve never seen anything like this!

  51. Sara says:

    This looks fantastic – yum! Loving it. I’ve never made egg salad with soft boiled eggs…definitely will have to give it a shot.

  52. Lisa, your bread is gorgeous along with that egg salad sandwich. Really healthy looking bread with lots of flavor. I follow that red star yeast too and find that the breads are mesmerizing I have not seen the platinum yeast except on line and with giveaways from other bloggers..

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  54. Kiran says:

    Oh my. I just had my lunch and I’m already drooling. Wow.

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  56. Seth says:

    Very good recipe. (Bonus, the soft-medium cooked eggs were easier to peel then normal. Made this recipe twice with two different batches of eggs.)

    • Lisa says:

      I’m glad you liked t, Seth 🙂 I’ve been making egg salad with medium soft boiled eggs since I was 12. It’s the only way I really love it. I started adding srircha just a few years ago and it was a ‘light bulb’ moment! Did you let it sit for a few hours in the frudge, then bring it almost back to room temperature before serving it? That’s when it’s ideal! Thank you so much for your feedback!

  57. I love egg salad sandwiches but for me it’s compulsory to add mustard cress too. Your bread also looks amazing. I’ve just bought a bottle of sriracha for the first time. Not been able to get it before as I live in Spain where it’s not available. But a recent trip to UK for first time in many years sorted that out.

    • Lisa says:

      Hi Bibs! Mustard cress sounds delightful! I’m going to have to try that. That said, let me know what you think of the Sriracha and by all means, you’ve got to try that bread! It’s simply amazing!

  58. Mat says:

    A red or orange what?

  59. rokriley says:

    I can’t seem to see the recipe for the bread- only the egg salad :,(

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  61. Joyce says:

    Hi, I’m currently making this bread recipe right now. I’m in the “waiting for it to rise in the loaf pan” stage and it doesn’t seem to be rising to what I’m accustomed to when I bake bread. I bake bread a few times a month, but this is the first time I’m using wheat flour and having to warm up the water to 120-130F. I did use a thermometer to ensure I was in the right temperature zone to avoid killing the yeast. And I keep my yeast in the fridge and haven’t had issues baking other breads with this yeast. All my ingredients are fresh because I bake regularly. My dough is resting in a warmed oven. Is this bread supposed to be more on the dense side? Any thoughts? thanks!

    • Lisa says:

      Hi, Joyce! Whole wheat flour is heavy and breads made with it never rise as high as breads made with white flour, and they are always a little more dense. However, you will get good oven spring and a nice decent size loaf once it’s baked..I promise! That said, are you using Red Star Yeast Platinum? That yeast really boosts this bread!

  62. sarah says:

    I have had a bread machine for a number of years, only recently digging it out from storage again to have another try. Not a novice baker but am newish to bread. I have tried several different recipes over the last few months in my bread machine, with not very much success. This however, is amazing. This is by far the nicest bread I have ever made, if not the nicest bread I have ever eaten. I am in UK and have never heard of red star yeast, so I used Allinsons, and I omitted the walnuts as I don’t like them. Thanks for posting this recipe. Don’t think I will ever buy bread again!

    • Lisa says:

      Sarah, thank you so much for stopping in to tell me how much you liked the bread! It is all kinds of awesome, and my favorite bread for sandwiches 🙂 As for Red Star Yeast,. the Platinum is my fav yeast to use, but of course you can use another active dry yeast if it isn’t available to you. When I (knock wood) get back to blogging again, I will have many more awesome bread recipes you can make in your machine, so stay tuned!

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  64. Christina says:

    I just took this loaf out of the oven, and made the egg salad. I’ll be making your sandwich for dinner, but already tore into the bread and it tastes amazing. Great recipe!

    • Lisa says:

      I’m so happy you love the bread, Christina! Red Star Yeast came up with a great one. I only changed the molasses to honey and added poppy seeds to their recipe. That said, I hope you loved the egg salad too! Not many love a soft-boiled egg salad like I do lol.

  65. annie says:

    “To this day, the smell of foaming cake yeast reminds me of Vinny. I’m convinced he’s now a bread baker with his own little bakery or baking for his fellow inmates via kitchen duty.” This made me literally LOL.

  66. Janice says:

    Hi Lisa, Can I use WW pastry flour…is there a difference in regular? thanks!

    • Lisa says:

      Hi, Janice! I wouldn’t recommend using pastry flour since the recipe does not call for it, not to mention that I’ve never tried it with pastry flour so I can’t confirm it would work. Baking is a very persnickety science and the compounds in pastry flour could affect a myriad of stuff, resulting in a bread that doesn’t turn out, or is too dense etc. On the flip side, it could work, but I wouldn’t take that chance unless I was purposely testing it. I hope this helps! 🙂

  67. Martha says:

    Hi Lisa,
    I want to try your perfect looking bread, but I don’t know how many wheat flour to get there. Can You help me? I just cant find it 🙁

  68. sholeh says:

    Hi Dear
    I made it with 1ts Instant yeast + 4Tb molasses + 1/4cup ground walnut+ … , And I Say “The Best” . Thank you so much

  69. Aneesa says:

    Tx for the wonderful story and recipe. And I’m sorry if anyone already asked but could I add more wholewheat flour instead of also the additional 2 cups bread flour? Or maybe 2 cups of rye or oat flour or extra flakes instead of the bread flour? Tx in advance for replying. I’d really love to try this recipe 🙂

    • Lisa says:

      Hi, Aneesa. I can’t give you a concrete answer because I’ve never tried doing that with this bread. However, I do know that by decreasing the bread flour and adding more whole wheat flour will result in a more dense bread with less rise. You could always contact Red Star Yeast about this, since they created the original recipe 🙂 Good luck!

  70. Pingback: Apple Pecan Chicken Salad - The Flour Handprint

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  72. Karen says:

    This oatmeal bread is outstanding! I used sesame seeds instead of poppy seeds because my husband doesn’t like poppy seeds in his teeth, but it was otherwise perfect! I made your chicken salad which was also phenomenal, and we ate half the loaf with that! I’d like to try your egg salad too, but with hard boiled eggs because I can’t stand a runny yolk!

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