Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
1 cup warm water
1/4 cup honey
2 tablespoons vegetable oil or olive oil
2 cups all-purpose flour
1 cup almond flour
1/2 cup raw oatmeal
1 teaspoon salt
2 teaspoons yeast
Directions
I make it in a bread machine so I can make it any time of the day. Follow your machine's directions for layering of dry and wet ingredients. I use this bread for snacks, lunches (paired with no sugar added or sugar free jam) and for dinners. Serving size equals one 3/8" slice.
Use
Side dish, school lunch