Honey Oat Sandwich Bread Recipe

<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>

<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>

<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>