This Oatmeal Sandwich Bread makes a hearty oaty bread that takes sandwiches to the next level! And it makes the best toast!
Homemade bread can cure the blues in my opinion. There is just something about a home filled with the smell of freshly baked bread that will put a smile on your face.
What makes this different from any other loaf of bread you ask?? Well, it’s all in the oats folks. It adds a subtle oaty flavor and an ever so slight chew.
So if you are tired of plain white bread it’s time to break out of the box and give this oatmeal sandwich bread a try!
How to make Oatmeal Sandwich Bread
- Start by dissolving the yeast. This first step is important because it will let you know if your yeast is alive or not. If it doesn’t look foamy then the yeast is dead and will not work.
- Make the dough. You can use a stand mixer or do this by hand.
- Kneading time! The dough needs to be kneaded long enough to form gluten and create a smooth elastic dough. Usually, this takes around 10 minutes with a stand mixer on low speed and longer by hand. If you are kneading the dough by hand watch this little video from America’s Test Kitchen to help guide you.
- Let the dough rise. Your dough will rise 2x in this recipe. Once after you have kneaded it and the final rise after it has been shaped into a loaf and placed in the pan.
- After the 1st rise is over punch the dough down then shape the dough into a loaf.
Ingredients for Oatmeal Sandwich Bread:
- Milk: dissolves the yeast, keeps the dough soft, and enhances the flavor.
- Brown sugar: adds flavor, provides food for the yeast, aids in browning the crust, and helps preserve the bread. Can substitute with regular sugar, molasses, or even honey.
- Yeast: the heart of bread making and is what makes the bread rise and grow in size. It also gives homemade bread it’s trademark taste and smell.
- Flour: I prefer to use bread flour because it has a higher protein content. My bread always turns out better using bread dough but you can substitute with all-purpose.
- Oats: provide a nice flavor and added texture. For this recipe, I prefer to use quick cooking oats but I have also used old fashioned. The bread will have larger pieces of oatmeal which aren’t a problem or anything bad, just more of a personal preference.
- Salt: very important in bread baking because it slows the rising time and allows the flavor to develop. When bread dough rises too quickly it can have an overly strong yeasty or alcohol smell. It will also have really large holes in the bread.
- Butter: adds flavor and helps keep the bread tender and moist.
Can I use a bread machine?
You certainly can! Just follow your manufactures directions instead.
Can bread dough be made ahead?
Yes, it can! After you have kneaded the dough place in a lightly greased bowl and cover tightly with plastic wrap.
Place in the refrigerator for up to 15 hours. Remove from the refrigerator and allow the dough to come to room temperature (about 2 hours) before continuing with the recipe.
Glass bread pan or a metal bread pan?
Glass and metal conduct heat differently which means they bake bread differently too. A glass bread pan will produce a softer, less crispy crust.
A metal bread pan, especially a darker metal bread pan, will produce a crispier crust that is darker brown in color.
Uses for sandwich bread:
- Any sandwich……especially a BLT or turkey sandwich!
- Toast! This oatmeal bread makes the best toast!
- Avocado toast
- French toast
Make it special
- Just before baking brush with a beaten egg and sprinkle with extra oats. If you want the oats to stick to the bread it must be brushed with a beaten egg.
- Just before baking spray loaf with a little water and dust with flour for a rustic look.
Oatmeal Sandwich Bread
- 1¼ cups (295ml) warm milk (about 110°F)
- 3 tablespoons packed brown sugar
- 1½ teaspoons active dry yeast
- 2½ cups (330g) bread flour
- 1 cup (95g) quick cooking oats
- 2 tablespoons butter, softened
- 1 teaspoon salt
- Whisk together the milk, yeast, and sugar in the bowl of your stand mixer and let stand for 5 minutes or until mixture is foamy.
- Add remaining ingredients and stir to combine then switch to the dough hook. Knead on low speed (speed 1 or 2) for about 10 minutes or until the dough is smooth and elastic. Lightly grease a bowl and place dough in the bowl to rise. Cover loosely with plastic wrap. Let rise in a warm area until doubled in size.
- Grease a 9×5 loaf pan and set aside.
- Punch the dough down and turn out onto a work surface. Don't add flour at this point. Knead the dough a few times to remove any trapped air bubbles and roll into a small rectangle. Roll the dough and pinch the seam to seal. Place in prepared pan.
- Cover loosely with plastic wrap and let rise in a warm area until almost doubled in size. Bake in a 350°F oven for 30 minutes or until golden brown and sounds hollow when you tap on it. Allow bread several minutes before slicing.
- Storage: Store completely cooled bread tightly wrapped in plastic wrap at room temperature for up to 5 days or in the refrigerator for up to 10 days.
- Make-Ahead: After you have kneaded the dough place in a lightly greased bowl and cover tightly with plastic wrap. Place in the refrigerator for up to 15 hours. Remove from the refrigerator and allow the dough to come to room temperature (about 2 hours) before continuing with the recipe.
- Freezer Friendly: Let the dough rise 1 time then punch the dough down and shape into a loaf. Freeze in a disposable bread pan or in a ziploc bag. Freeze for up to 3 months. To use remove from freezer and thaw completely at room temperature (about 4-5 hours) then bake as directed. Or freeze completely cooled loaves by wrapping tightly in plastic wrap and freeze for up to 3 months.
- Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.