Sometimes I think I’ve developed a solar cooking sixth sense. I woke up this morning with a craving for fresh baked bread and immediately thought to myself, “The days are getting shorter; I’d better get started.” I got the dough going in my bread machine right away, before my morning coffee – I almost never do anything before coffee. By 11:30 a.m. it was ready to go in the Sun Oven and it was done shortly after noon. Then it got cloudy for the rest of the day, culminating with an early evening dust storm.

I chose this recipe, from the King Arthur Flour website, because I had all the ingredients on hand. It makes a tasty loaf that would be ideal for peanut butter and jelly sandwiches.

Sun Baked Oatmeal Sandwich Bread

3 cups unbleached bread flour

1 cup rolled oats

2 tablespoons butter

1 1/2 teaspoons salt

3 tablespoons honey

2 teaspoons instant yeast

1 1/4 cups lukewarm milk


Place all of the ingredients into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple.

Set Global Sun Oven out to preheat.

Transfer the dough to a lightly oiled surface and shape into a log. Place the log in a lightly greased 9″x5″ loaf pan, cover with lightly greased plastic wrap and let rise for 60 to 90 minutes, until it has risen 1″ to 2″ over the side of the pan.

Lightly spray the top of the loaf  and the cooking chamber with water and bake bread 35 to 45 minutes, until an instant-read thermometer inserted into the center registers 190ºF. Remove loaf from pan and cool on a rack.

For instructions on preparing the dough by hand or with an electric mixer click here.

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