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Honey Oat Sandwich Bread Recipe

Honey Oat Sandwich Bread Recipe

Learn how to make the best homemade honey oat sandwich bread with this easy baking recipe. The combination of old-fashioned oats, honey, and a touch of butter creates a tender, slightly sweet loaf perfect for sandwiches or morning toast. The overnight oat soaker develops exceptional flavor and moisture.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 8-12 hours soaking time)
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
An overhead shot of a perfectly baked honey oat loaf with a golden-brown domed top, showcasing the scattered oat flakes baked into the crust. A cross-section view reveals a tight, even crumb with visible oat specks throughout. Soft natural light streams through a kitchen window, highlighting the bread's warm honey tones against a weathered wooden board. Several slices stand propped against the main loaf, displaying their perfect sandwich-ready texture, while a small jar of amber honey with a wooden dipper and scattered raw oats create context around the composition. A light drizzle of honey glistens on one slice, emphasizing the bread's sweet undertones.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the oat soaker:</li><li class="ingredients-single-item">100g old-fashioned rolled oats</li><li class="ingredients-single-item">240ml boiling water</li><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">360g bread flour (or strong white flour)</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">80g honey</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">120ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">For topping:</li><li class="ingredients-single-item">1 egg white, lightly beaten</li><li class="ingredients-single-item">15g old-fashioned rolled oats</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf pan</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the oat soaker the night before baking. Place 100g of old-fashioned rolled oats in a medium bowl and pour 240ml of boiling water over them. Stir well to combine, cover with plastic wrap, and let sit at room temperature for 8-12 hours. This soaking process softens the oats and allows them to release their starches, creating a moister bread with better texture and a more pronounced oat flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>When ready to make the bread, combine the bread flour, instant yeast, and salt in the bowl of a stand mixer. Whisk thoroughly to distribute the salt and yeast evenly throughout the flour – this prevents the salt from directly inhibiting the yeast's activity.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the soaked oats (including any remaining liquid), honey, softened butter, lukewarm milk, and egg to the flour mixture. Using the dough hook attachment, mix on low speed until the ingredients come together to form a shaggy dough, about 2 minutes. The dough will appear wet at first – trust the process and resist adding more flour immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase the mixer speed to medium-low and knead the dough for 8-10 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl. The dough should pass the "window pane test" – when a small piece is stretched between your fingers, it should become thin enough to see light through without tearing. This indicates proper gluten development, which is essential for good structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place (around 24-27°C/75-80°F) until doubled in size, approximately 1-1.5 hours. For best results, use the finger poke test: when you gently press your finger about 1cm into the dough, the indentation should remain but slowly start to spring back.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently deflate the dough by pressing down on it with your fingertips. Transfer to a lightly floured work surface and shape into a rectangle roughly the length of your loaf pan. Fold the long sides into the center, then roll the dough from one short end to the other, creating a tight log. Pinch the seam and ends to seal, ensuring a uniform rise.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped dough seam-side down in a greased 23cm x 13cm (9x5 inch) loaf pan. Cover loosely and let rise again until the dough crests about 2.5cm (1 inch) above the rim of the pan, approximately 45-60 minutes. Meanwhile, preheat your oven to 180°C (350°F) with a rack positioned in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the dough has risen properly, gently brush the top with beaten egg white (this helps the oats stick and creates a shiny crust). Sprinkle the remaining 15g of rolled oats evenly over the surface, pressing lightly to adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 35-40 minutes, or until the bread is deeply golden brown and sounds hollow when tapped on the bottom. If you have a digital thermometer, the internal temperature should read 88-93°C (190-200°F). If the bread is browning too quickly, loosely cover with aluminum foil during the last 10-15 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the bread from the oven and allow it to cool in the pan for 10 minutes. This brief rest helps the structure set and makes removal easier. Then carefully turn the loaf out onto a wire rack to cool completely, at least 1-2 hours before slicing. Cutting into warm bread releases steam and can result in a gummy texture, so patience here is key to perfect slices!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store your honey oat bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the completely cooled bread and freeze in a freezer-safe bag for up to 3 months, removing slices as needed for toasting.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Honey Oat Sandwich Bread?

This bread uses old-fashioned rolled oats, bread flour, instant yeast, salt, honey for natural sweetness, butter, milk, and eggs. The overnight oat soaker (oats soaked in boiling water) is key to developing moisture and flavour, while an egg white wash helps the oat topping adhere.

How to cook Honey Oat Sandwich Bread at home?

Learn how to cook Honey Oat Sandwich Bread by first preparing an overnight oat soaker, then mixing with bread flour, yeast, honey, and other ingredients. After two rises, brush with egg white, sprinkle with oats and bake at 180°C for 35-40 minutes until golden brown. The internal temperature should reach 88-93°C for perfect doneness.

Why should I soak the oats overnight when making oat bread?

Soaking oats overnight softens them and releases their starches, resulting in a moister loaf with better texture. This process, called an "oat soaker," also develops a more pronounced oat flavour and helps the bread stay fresh longer by improving moisture retention throughout the crumb.

What's the secret to achieving the perfect rise in homemade bread?

Perfect bread rise depends on proper yeast activation (lukewarm liquid), gluten development through adequate kneading, and correct proofing temperature (24-27°C). Allow sufficient time for both rises and use the finger-poke test—when pressed, dough should slowly spring back but leave a slight indentation.

Can I freeze homemade sandwich bread for later use?

Yes! Cool the bread completely, then slice it before freezing in an airtight freezer bag for up to 3 months. This allows you to remove individual slices as needed without thawing the entire loaf. For best results, toast frozen slices directly from the freezer for a fresh-baked taste.

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My family keeps requesting it every week now!", "name": "Perfect for Everything", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-15", "reviewBody": "I've tried several homemade bread recipes but this one tops them all. The overnight oat soaker really makes a difference in flavor development. My loaf rose beautifully and had the perfect crumb structure. Will definitely make again!", "name": "Best Homemade Bread Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-10", "reviewBody": "This bread makes the most amazing toast! The honey flavor comes through beautifully and the oats give it such a wonderful texture. It's become our weekend breakfast staple, especially with a little butter and extra honey drizzled on top.", "name": "Toast Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Eriksson", "datePublished": "2024-04-05", "reviewBody": "As someone who's been baking bread for years, I can say this recipe is top-notch. The detailed instructions made it easy to follow, and the results were better than what I can buy at our local bakery. It freezes beautifully too!", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Clara Mancini", "datePublished": "2024-04-01", "reviewBody": "Made this for grilled cheese sandwiches and it was exceptional! The slight sweetness from the honey complemented the savory cheese perfectly. The loaf also held up well without getting soggy. This recipe is definitely going in my permanent collection.", "name": "Perfect Sandwich Base", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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