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Bread sliced to show the interior of the bread.

Oatmeal Sandwich Bread

Course: Bread
Cuisine: American
Keyword: oatmeal bread, sandwich bread
Prep Time: 20 minutes
Cook Time: 30 minutes
Proofing time:: 2 hours
Total Time: 2 hours 50 minutes
Servings: 12 slices
Calories: 160kcal
Author: Malinda Linnebur
This Oatmeal Sandwich Bread makes a hearty oaty bread that takes sandwiches to the next level! And it makes the best toast!
Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. 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. 
  2. 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.
  3. 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. 
  4. Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

Nutrition

Serving: 1slice | Calories: 160kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3.2g | Saturated Fat: 1.7g | Cholesterol: 7mg | Sodium: 225mg | Potassium: 81mg | Fiber: 3g | Sugar: 3.5g | Vitamin A: 83IU | Calcium: 49mg | Iron: 1mg