Vital Oats sandwich with avocado, cucumber, garden cress, scallions and a yoghurt herb sauce
For 1 loaf of bread
- 500 g Mix for Vital Oats
- 320 ml water (room temperature)
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the yoghurt sauce
- 2 tbsp yoghurt
- 1 tsp oil
- Salt and pepper
For the topping
- 1/2 avocado
- 1 scallion
- 2 cm cucumber
- Curly lettuce
- Garden cress
Make the bread
Knead Mix and water for 20 minutes by hand or 10 minutes in a bread maker until you have a smooth dough.
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
Press flat and knead again for 1 to 2 minutes. Shape your dough into a loaf of bread. Place in a greased baking tin or on a greased baking tray.
Cover and allow to rise at room temperature for 40 minutes until the dough has doubled in size.
Bake the bread for 30 to 35 minutes in a preheated oven at 220°C.
Allow the bread to cool and then cut into thick slices.
Make the yoghurt sauce
Make a yoghurt sauce by mixing the yoghurt, chives, oil, pepper, and salt.
Top 2 sandwiches
Coarsely crush the avocado and season with salt and pepper. Finely chop the scallion and thinly slice the cucumber.
Spread the mashed avocado onto your sandwiches and top with curly lettuce, scallions, slices of cucumber, and garden cress.
Drizzle with the yoghurt sauce.2