Oatmeal Sandwich Bread
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.
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 9x9-inch square. Evenly roll the dough into a log, fold under each side, and press the seams together.
- Spray a 9x5-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.
Nutrition (Approximate Values)
Calories : 149kcalCarbohydrates : 26gProtein : 4gFat : 3gSaturated Fat : 2gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 1gTrans Fat : 0.1gCholesterol : 6mgSodium : 251mgPotassium : 71mgFiber : 1gSugar : 4gVitamin A : 74IUVitamin C : 0.05mgCalcium : 25mgIron : 0.5mg
Tried this recipe?Tag @vegehomecooking On Instagram