You are going to love this sandwich loaf of Honey Oatmeal Sandwich 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?
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.
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 are to come home from school/work and find this fresh out of the oven!
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!
- Regular oats
- Whole wheat flour- I used a spelt flour, but you can use any whole wheat flour you prefer, such as red winter wheat, white winter wheat, einkorn, etc.
- All-purpose flour
- Instant yeast
How to Make
- 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.
- 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 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!!
Notes for Beginning Bread Makers
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.
Another important part of the bread-making process is properly developing the gluten. 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. 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. 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 is slightly underbaked, just a touch, it will be perfect within 5 minutes of removing it from the oven.
Oats are a great source of soluble fiber, which has been proven to help with weight loss. They also help raise your protein intake.
You totally can! I used a mixture of whole wheat and all-purpose flour, but you could do all whole wheat if you want.
More Bread Recipes
If you like this loaf and are looking for other recipes, 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 ¼ cup milk
- 1 cup regular oats
- 4 tablespoons butter
- ¼ cup honey
- 1 ¼ 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 ½-1 ¾ cups all-purpose flour
- ½ 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!