This Oatmeal Sandwich Bread is wonderfully tender and fluffy, with a subtle sweetness and nutty flavor from the oats. The recipe requires only pantry staples and gives you a delicious loaf that can be used to make any favorite sandwich.
There’s something deeply comforting about the smell of freshly baked bread. This Oatmeal Sandwich Bread has become a staple in my kitchen. It is loaded with heart-healthy oats but still light and soft.
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Soft and Fluffy Oatmeal Sandwich Bread
Oatmeal sandwich bread should be light and tender, not heavy, and this recipe delivers precisely that.
The oats add a gentle sweetness and nuttiness without their usual chewy texture, thanks to an effective technique: they’re softened first with boiling water to create an oat “meal” that blends seamlessly into the dough.
So, the result is a moist, fluffy loaf with a soft crumb that’s perfect for making any of your favorite sandwiches. A touch of honey enhances the natural flavor of the oats.
Making this Oatmeal Sandwich Bread is easy, and the recipe requires only eight ingredients, including water.
However, if you’re new to bread baking, you can start with this Homemade French Bread or this Artisan Bread (No-Knead). I have also posted a few other bread recipes. Do not forget to check them out if you want to try various easy-to-make breads at home.
Why You Will Love This Bread
- Oatmeal Sandwich Bread is easy to make with a few ingredients.
- It is wholesome with the goodness of rolled oats.
- Honey adds a subtle sweetness and enhances the flavor of the loaf.
- It’s perfect for toast, sandwiches, or as a side dish.
- This freshly baked homemade bread is immensely satisfying.
Ingredients and Notes
- Oats: It is essential to use rolled oats. Do not use quick or steel-cut oats.
- Boiling Water: Soaking the oats in boiling water softens them, creating ‘oatmeal’ that blends seamlessly into the dough.
- Milk: Use lukewarm milk to activate the yeast.
- Yeast: I have used active dry yeast to make the Oatmeal Sandwich Bread, but you can also use instant yeast. With instant yeast, the rising time of the dough may be shorter compared to that of active dry yeast.
- Butter: If you use salted butter, omit the salt from the recipe.
- Honey: Honey provides a slight sweetness and flavor to this loaf. However, you can add sugar instead of honey.
- Bread Flour: I like to use bread flour for making this bread. However, all-purpose flour can also be used as a substitute for bread flour.
- Salt: Salt elevates the other flavors.
How To Make Easy Oatmeal Sandwich Bread
Making The Dough
- Stir oats and boiling water together in a medium bowl.
- Let the mixture sit for about 15 minutes until the water is absorbed and the oats have cooled to room temperature.
- In a stand mixer bowl, combine the warm milk, yeast, melted butter, and honey.
- Stir lightly and let the mixture stand for 5-10 minutes, until it becomes foamy.
- Add flour, salt, and oat mixture.
- Mix everything on low speed using a dough hook until a dough starts to form and no dry flour remains.
- Increase the speed to medium-low and knead the dough until it clears the sides of the bowl for about 6-8 minutes.
- Transfer the dough to a lightly floured work surface and knead to form a smooth, round ball.
First Rise
- Spray the bowl with cooking oil spray, set the dough back in the bowl, and cover it with plastic wrap or a kitchen towel.
- Allow the dough to rest in a warm spot for 1 to 1 ½ hours, until it has almost doubled in size.
Shaping and Second Rise
- Turn the rested dough onto a lightly floured surface and press into a 9×9-inch square.
- Then, evenly roll the dough into a log, fold each side under, and press the seams together to seal.
- Spray a 9×5-inch loaf pan with cooking oil spray and place the dough log, seam side down, in the pan.
- Cover the loaf pan with a towel or plastic wrap and let the dough proof in a warm spot for 1 hour, until it has doubled in size and springs back minimally when gently poked with your finger.
Baking The Oatmeal Sandwich Bread
- Preheat the oven to 350°F (180°C).
- Gently brush the top of the loaf with milk.
- Bake for 30-35 minutes, rotating the pan halfway through baking, until the top is golden brown.
- Remove the loaf pan from the oven and, if preferred, brush the top with melted butter.
- Let the bread cool in the pan for 10 minutes, then carefully remove it and place it on a wire rack to cool completely.
- Allow the bread to cool completely before slicing.
Storing Suggestions
Store the Oatmeal Sandwich Bread, covered tightly, at room temperature for five days.
Baking Tips For Oatmeal Sandwich Bread
Flour: Several factors can affect the amount of flour needed for the yeasted dough. So, you may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal is to achieve a soft, supple, and well-hydrated dough that is slightly tacky to the touch, but should not leave excessive residue on your fingers.
Measuring: Measure all the ingredients beforehand and use a kitchen scale, if available, for the best results. I have added all the dry ingredients at once because I make this loaf often and weigh the ingredients using a kitchen scale. However, if you’re trying this recipe for the first time, start with 1½ cups of all-purpose flour. Then, while kneading, add more flour as needed.
Milk: Milk makes the bread soft, rich, and flavorful. You can use whole milk, low-fat milk, or a combination of half milk and half water.
Yeast Proofing: The first step involves mixing milk, sugar, and yeast, then allowing it to rest for 5-10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the milk is too hot or too cold.
Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
Troubleshooting For Oatmeal Sandwich Bread
The Bread Is Dry
There could be more than one reason bread comes out dry. Measuring the ingredients correctly is essential; using more flour makes the bread dry. The dough should be soft and supple, with a hydrated appearance. Additionally, overbaking can cause the bread to become dry and crumbly. So, always check the bread in the oven a few minutes before the baking time mentioned in the recipe. As every oven is different, your bread may be baked earlier or take a little longer to bake.
The Dough Did Not Rise
The first reason could be yeast! If yeast is not active, the dough will not ferment. Also, the yeast will not be activated if you use cold milk, and hot milk will kill it. So, it is best to proof yeast for at least five minutes. Proofing will ensure that your yeast is active. The other reason could be the cold temperature in your kitchen. If your kitchen is cold, place your dough bowl in the oven and turn on the proofing.
More Bread Recipes
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Recipe Card
Oatmeal Sandwich Bread
Ingredients
- ⅔ cup (56g) rolled oats
- ½ cup (120ml) boiling water
- ⅔ cup (160ml) warm milk
- 2 teaspoon active dry yeast
- 2 tablespoon (28g) unsalted butter, melted
- 2 tablespoon honey
- 2½ cups (315g) bread flour
- 1¼ teaspoon salt
- 1 tablespoon milk (optional)
Instructions
Making the Dough
- Stir oats and boiling water together in a medium bowl. Let the mixture sit for about 15 minutes until the water is absorbed and the oats have cooled to room temperature.
- In a stand mixer bowl, combine the warm milk, yeast, melted butter, and honey. Let it stand for 5-10 minutes, until it becomes foamy.
- Add flour, salt, and oat mixture. Using a dough hook, mix everything on low speed until a dough starts to form and no dry flour remains.
- Increase the speed to medium-low and knead the dough until it clears the sides of the bowl for about 6-8 minutes.
- Transfer the dough to a lightly floured work surface and knead to form a smooth, round ball.
First Rise
- Spray the bowl with cooking oil spray, set the dough back in the bowl, and cover it with plastic wrap or a kitchen towel.
- Allow the dough to rest in a warm spot for 1 to 1 ½ hours, until it has almost doubled in size.
Shaping and Second Rise
- Turn the rested dough onto a lightly floured surface and press into a 9×9-inch square. Evenly roll the dough into a log, fold under each side, and press the seams together.
- Spray a 9×5-inch loaf pan with cooking oil spray and place the dough log, seam side down, in the pan. Cover the loaf pan with a towel or plastic wrap and let the dough proof in a warm spot for 1 hour, until it has doubled in size and springs back minimally when gently poked with your finger.
Baking the Oatmeal Sandwich Bread
- Preheat the oven to 350°F (180°C).
- Gently brush the top of the loaf with milk. Bake for 30-35 minutes, rotating the pan halfway through baking, until the top is golden brown.
- Remove the bread and set the pan on the cooling rack. Top the bread with melted butter if desired. Let the bread cool in the pan for 10 minutes, then carefully remove it and place it on a wire rack to cool completely.
Storing Suggestions
- Store the Oatmeal Sandwich Bread, covered tightly, at room temperature for five days.
Notes
- Flour: Several factors can affect the amount of flour needed for the yeasted dough. So, you may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal is to achieve a soft, supple, and well-hydrated dough that is slightly tacky to the touch, but should not leave excessive residue on your fingers.
- Measuring: Measure all the ingredients beforehand and use a kitchen scale, if available, for the best results. I have added all the dry ingredients at once because I make this loaf often and weigh the ingredients using a kitchen scale. However, if you’re trying this recipe for the first time, start with 1½ cups of all-purpose flour. Then, while kneading, add more flour as needed.
- Milk: Milk makes the bread soft, rich, and flavorful. You can use whole milk, low-fat milk, or a combination of half milk and half water.
- Yeast Proofing: The first step involves mixing milk, sugar, and yeast, then allowing it to rest for 5-10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the milk is too hot or too cold.
- Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
Thanks for coming! Let me know what you think.