Oatmeal Walnut Bread with Poppy Seeds and the Best Egg Salad You Will Ever Eat! - Parsley, Sage, and Sweet

Oatmeal Walnut Bread with Poppy Seeds and the Best Egg Salad You Will Ever Eat!

October 18, 2012 at 5:25 am | Posted in Breads, Lunch, Salads, Sandwiches/Wraps, Twelve Loaves, Yeastspotting | 68 Comments
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OK, OK…the best egg salad you will ever eat IF you like medium soft-boiled eggs and Asian hot chile sauce!

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, 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 months (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.

I love baking bread..I always did.  The first time I ever worked with yeast was in the second grade.  My elementary school set aside one morning 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.  Jamie Oliver would cry), a freshly squeezed orange juice station and a homemade bread station.

I was 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.  He liked to beat up other kids for fun..and the exhilaration in his eyes when he stomped on insects was a little more than disturbing.  He also liked to throw rocks at anything that moved, including people.  Thankfully, he had terrible aim.

Naturally, I was afraid of him and didn’t want to bake bread with him..until he started dipping his fingers in the bubbling cake yeast and smelling them, over and over, his normally cold, cagey eyes suddenly sparkling .  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 almost every day;

“Are we gonna bake bread today?”

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.

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, without the wicked part.  That came later, when my palate could suddenly tolerate it.

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 mobster, to help ..choosing 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 the super hot radiator on the floor of the den where I was watching TV, staring at it..willing it to rise.

I was making this yeasted pizza rustica 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, like The Blob, The Blob who hadn’t blobbed in days and was starving for a victim to digest in its gelatinous core.

The proper consistency of the yolk for this egg salad is the soft-medium, circled and arrowed in red.  However, I find 6 to 7 minutes gives me that consistency, not 5.5 minutes. Photo courtesy of ieatishotipost.sg 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 and threw those 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 of it 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 another hour, there was little rise..the radiator, and my ripping and scrunching 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 sure he thought I’d never excel at bread baking.  I kind of felt the same way.

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

With 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 bread, 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 doughs with whole wheat or other whole grain flours are heavy.  BUT, was I in for a surprise..major oven spring!  I guess the platinum yeast is sort of like bread kryptonite!  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)?  Perfect for a sandwich..like my egg salad…or just ripping off pieces and enjoying as is..since the light molasses flavor is lovely.

Finally, my egg salad.  My mother, who hated cooking and baking, actually had a skill or two up her sleeve, like hard boiling eggs.  All of my friends loved her egg salad.  Her secret?  Miracle Whip.  Their mothers used Hellmans, which I preferred once I tasted it.  I never looked back at the whip again.

That said, I prefer my eggs soft or medium soft-boiled aka kind of yolky.  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.

When I developed a palate that begged for hot and spicy, in my late 20’s..I started adding sriracha or chili garlic sauce to my semi-soft boiled egg salad. Both make it even more amazing than it already is.,.IF you like hot and spicy. You can leave out the hot sauce if you prefer, because this egg salad is the best..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 twist and secret to its greatness.

Finally..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.  As you can see in the photos, 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.

           Why not add more cholesterol – like BACON?  The lettuce makes it healthy, right?

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 hand-held 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 minutes.at 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 30 to 40 minutes. 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!
Semi-Soft Boiled Chunky Sriracha Egg Salad
Prep time: 
Cook time: 
Total time: 
Yield: Makes enough for one monster-sized sandwich or two human-sized sandwiches
  • 4 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, green and white parts, chopped
  • 2 to 3 tablespoons mayonnaise OR Greek Yogurt
  • 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
  • kosher 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 or yogurt with the garlic powder and sriracha or chili garlic sauce until uniform. Mix this dressing with the chopped egg and scallions. Season to taste.
  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. I also let it sit for about 20 minutes after I take it out of the fridge so it's not really cold when served. You want to taste every layer of flavor. Serve as sandwiches, on a salad platter, or just eat as is.

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

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  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. 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!! :D The loaf looks just like one of my favourites as a nearby bakery. Great to know that I can make it myself!

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

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

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

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

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

  27. 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. Gorgeous bread and wild egg salad! Love sriracha!

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



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

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

  33. 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. 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. 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 ramen! hehe.. I will definitely need to try this soon!! :)

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

  39. 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 Philly. ;-)

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

  41. 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. 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. 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. […] Oatmeal Walnut Bread with Poppy Seeds and the Best Egg Salad You Will Ever Eat! […]

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

  49. 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

    • Hi, Charlie..within the next week it will be up. Probably early next week. I’m glad you’ve enjoyed it so far!

  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. 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..

  53. […] Oatmeal Walnut Bread with Poppy Seeds and the Best Egg Salad You Will Ever Eat! (parsleysagesweet.com) […]

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

  55. […] Sriracha egg salad sandwich. (via CRAFT) […]

  56. 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.)

    • 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.

    • 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. A red or orange what?

    • I’m so sorry, Mat. I just fixed it. A red or orange bell pepper :)

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

    • Hi, rokriley. I linked the recipe – it’s directly above the egg salad recipe. :)

      • Oh thank you so so much!! : ))))) that’s so kind of you I appreciate it so much!!

    • sorry I was blind!

      • You’re welcome, and no, no, no…I can see how you missed it, and two others missed it too and emailed me about it the past week! Any suggestion on a better place to put it?

  60. […] you’ve been reading my blog for a while, you may have noticed that I like my sandwiches big, overstuffed and messy,  If the filling falls out while eating it, even better. However, this […]

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