Honey Oatmeal Sandwich Bread. You are going to love this sandwich loaf of oatmeal bread. It is light, tender and perfect sliced warm, toasted, or used for sandwiches. Honestly, you cannot go wrong with this bread!! Plus, the smell that will fill your house is heavenly!!
Why Honey Oatmeal Sandwich Bread?
- Texture. The soft, fluffy texture of this oatmeal bread knocks it out of the park when it comes to homemade bread. People are always so surprised to find out it has light it is. Many people who don’t bake with whole wheat flour have had bad experiences with baked goods. I want to help you with this!
- Flavor. Seriously, the flavor of this bread is so good. When I think of comfort food, this bread is at the top of the list. My family loves this loaf and I cannot tell you how excited they to come home from school/work and find this fresh out of the oven!
- Simplicity. If you have always been intimidated by yeast bread, don’t be! Let me share a few simple tips and tricks to making an awesome loaf. If you are already proficient at bread making, this loaf is really going to be a cinch for you!
Steps In Making The Honey Oatmeal Sandwich Bread
Let me give you an overview of the process and walk you through, step-by-step. If you are new to bread making, also read at the bottom of the post for my suggestions for beginning bread makers.
- Heat milk just under a boil.
- Add milk mixture to the oats, butter, and honey. Mix to combine. This will sit for about 30 minutes. Not only will it let this cool, but will also cook your oatmeal. It is important to use regular rolled oats here, you don’t want quick cooking as they will turn to mush!
- Once it is about 100 degrees- this is important, too hot and it will kill the yeast, add it to your stand mixer. This can also be kneaded by hand for a great arm workout.
- Add your yeast to the mixture. Mix and let it sit to activate for about 2-3 minutes.
- Next in are your flours and eggs.
- Mix for about 6-8 minutes at medium speed.
- Cover and let it double.
- Form your loaf- I went with braided bread.
- Cover and allow it to double again.
- Brush with egg wash and oats if you want.
- Bake until it is a beautiful golden brown.
- That’s it. Be prepared to be greeted like a Rockstar!!
Mixing The Dough
Here are photos to help you visualize the process. Start by adding your heated milk and butter to the oats and honey. Mix and allow it to cool. This will cook your oatmeal, but also cooling it will keep the heat from killing your yeast.
Once it has cooled, add it to your mixer, I love my Bosch Mixer, and let this mix for about 6-8 minutes. Why the mixing time? This helps develop the gluten, which will give your bread the structure it needs to hold up the shape of your loaf. It is really important that it is developed properly, which is why there is a lengthy kneading time.
Cover and let the dough rise until doubled. If you have a warm place in your house, let it rise there. I have a proof setting on my oven, so that is where my dough went to rise! Make sure it is covered well for the rise. Otherwise it won’t rise as fast, it needs to maintain that moisture in the dough, and it will develop a “skin” from the dry air.
Forming Your Honey Oatmeal Sandwich Bread
You can shape your loaf into a classic sandwich loaf, or braid it like I did. I love the braided shape, as I actually think it is easier to get the perfect bake this way? More surface area and bakes more evenly. Just my personal opinion, but one I use all the time!
Once it is braided, gently add it to your loaf pan. This was a Camp Chef cast iron bread pan gifted me from Walt’s Army Navy. It is such a great pan for consistent even heating. You really cannot beat good cast iron for baking!
Cover the loaf and allow it to double again. Right before baking, brush generously with an egg wash, this gives it the beautiful golden color you are looking for.
The Baked Honey Oatmeal Sandwich Bread
Here is the finished, baked loaf in all it’s perfection. It is everything you want in a great loaf of bread! If you have been hesitant to try making bread, don’t be! Go for it!! If you ever have questions, you can always reach out!
I wish there was a way for you to smell and taste this bread. Everything about it is so dreamy!!
Important Things To Know If You Have Never Made Bread Before
If you have never made a loaf of bread before, let me give you a few suggestions:
- Yeast is important. When activated, it is a live organism. It needs to be handled with a certain amount of care, but don’t let that intimidate you. Check your date on the yeast to make sure it is still good. I always store unused yeast in the fridge or freezer. This keeps it dormant and extends the shelf life. When you are making your dough, remember that yeast loves a warm, moist environment. Too cold and it takes a really long time to activate, too hot and you will kill it. The perfect temp for ingredients is about 100 degrees, or warm to the touch. Again, this seems like a lot to take in, but don’t let it stress you. I like to use both active dry and instant. Active dry you will need to activate in a warm liquid and instant you add in with your flour.
- Another important part of the bread-making process is properly developing the gluten. What exactly is gluten? A substance made from the proteins in wheat flour. It is developed when you add liquid to the flours and then stretch and pull continuously, in kneading. It has gotten a bad reputation lately, but if you aren’t gluten intolerant, it is a beautiful thing. I like to knead my bread dough in the stand mixer for at least 6 minutes. That gluten you develop in the process is what gives the bread its structure and texture. If you aren’t sure what your dough should look like when the gluten is developed, just know it should be a fairly smooth dough. Not perfectly smooth, but pretty smooth. Whole wheat flour is a little more coarse than refined, so it makes it less smooth.
- Make sure and proof your dough, this means give it a rise. You will do this twice in this recipe. Once is the first rise (bulk rise), then the second is after your loaf is formed. I like to let mine double both times.
- This bread rises best in a warm moist environment. I like to choose a warm spot in my kitchen. I also like to cover my bowl and loaf with saran wrap. This traps all the moisture inside and allows it to rise. Keep an eye on it, you don’t want it over-proofed.
- Baking is critical. I mean, obviously. But, here is why it is so important. With whole-grain bread, whole wheat flour absorbs more moisture than refined flour. Why is that important in baking? When you bake bread and remove it from the oven, it will actually continue to bake in a process called carry-over baking. That means the residual heat from the bread and the pan will continue to bake it. With whole-wheat bread, as the whole wheat flour absorbs more moisture, if you pull it out when the bread is perfectly baked, it will continue to bake and be slightly dry when you pull it out. So, I never bake mine more than 190 degrees temp. Another trick is to remove the loaf from the pan within 5 minutes. If it slightly underbaked, just a touch, it will be perfect within 5 of removing it from the oven.
More Bread Recipes
If you like this loaf and are looking for other recipe, let me share a few of my favorites:
- I love using sprouted wheat flour, with it I make this awesome Sprouted Wheat Bread.
- This Multigrain Loaf is one of my all-time favorite loaves, tt is so delicious!
- If you are looking for a quick bread, how about this Jalapeno Cheddar Skillet Cornbread?
- Rolls are also a great option, so how about these Parker House Rolls? I love these!!
Honey Oatmeal Sandwich Bread
- stand mixer, baking pan
- 1 1/4 cup milk
- 1 cup regular oats
- 4 tablespoons butter
- 1/4 cup honey
- 1 1/4 cup whole wheat flour I used a spelt flour, but you can use any whole wheat flour you prefer- red winter wheat, white winter wheat, einkorn, etc.
- 1 1/2-1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons instant yeast
- 2 eggs
- 1 egg for egg wash
- 2 tablespoons milk for egg wash
- Heat milk to just under a boiling point, this is called scalding. Place oats, butter, and honey in a small bowl. Pour the milk over this and mix. Set it aside at least 30 minutes until it has cooled to about 100 degrees. This is important. It needs to be cool enough it won't kill the yeast. Add mixture to your stand mixer. Then add in the remaining ingredients. Mix on medium speed for about 6 minutes. Cover and allow it to rise until doubled. Shape your bread as desired. I did the braided loaf. To do this, divide your dough into 3 sections. Roll each section into a 14-16 inch snake. Braid the 3 strands together and place in a buttered bread pan. Cover and allow the bread to rise again. At the end of the rise, preheat your oven to 350 degrees. Combine your egg and milk for the egg wash. Brush across the top, making sure to brush gently and not collapse the bread. Place the loaf in the oven. Bake for about 40 minutes. To know when it is done, we will check for a few things. Color- you will want it to be a beautiful golden brown. Then, temp, t should be about 185-190 degrees. Remove the loaf from the oven. Allow it to cool in the pan for about 5 minutes. Then, carefully turn out onto your cooling rack. You can slice into this right away, or give it about 10 minutes to fully set. You cannot go wrong either way! Now, sit back and enjoy. You deserve it!