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Oatmeal Sandwich Bread Recipe

Oatmeal Sandwich Bread Recipe

Learn how to make the best homemade oatmeal sandwich bread with this foolproof recipe. This easy bread features a tender crumb and nutty oat flavor that makes spectacular sandwiches. The overnight oat soaking method ensures perfect moisture and a bakery-quality result every time.
Difficulty:
Intermediate
Prep Time:
25 mins (plus overnight soaking)
Cook Time:
40 mins
Serves:
1 loaf (16 slices)
An overhead shot of a freshly sliced oatmeal sandwich bread loaf on a rustic wooden cutting board, with one perfect slice partially pulled away revealing the bread's even, tender crumb structure. Soft natural light streams in from a nearby window, highlighting the bread's golden-brown crust adorned with a scattering of rolled oats. In the background, a pat of melting butter sits on a slice, with a jar of honey and a bread knife nearby. The composition captures the homemade warmth of the bread while showcasing its perfect rise and the distinctive oat flecks throughout its structure.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the overnight soak:</li><li class="ingredients-single-item">80g 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">400g bread flour (or strong white flour)</li><li class="ingredients-single-item">50g whole wheat flour</li><li class="ingredients-single-item">7g instant dry yeast (or 9g active dry yeast)</li><li class="ingredients-single-item">50g honey (or maple syrup)</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">180ml 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 rolled oats</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23 x 13 cm (9 x 5 inch) loaf pan</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Dough scraper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>The night before baking, prepare the oat soaker. Place the rolled oats in a medium bowl and pour the boiling water over them. Stir to combine, cover with plastic wrap, and let sit at room temperature overnight or for at least 8 hours. This soaking process softens the oats and releases their starches, resulting in a moister bread with better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>The next day, warm the milk to about 38°C (100°F) – it should feel just warm to the touch, not hot. In the bowl of your stand mixer, combine the soaked oats (including any remaining liquid), bread flour, whole wheat flour, yeast, honey, softened butter, salt, warm milk, and egg.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Using the dough hook attachment, mix on low speed for 3 minutes until the ingredients come together. Increase to medium speed and knead for 7-8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly tacky but not overly sticky – this moisture content is essential for a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, turning once to coat both sides. Cover with plastic wrap or a damp cloth and let rise in a warm place (around 24-27°C/75-80°F) for 60-90 minutes, or until doubled in size. To test if it's ready, gently press a finger into the dough – if the indentation remains, it's properly risen.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lightly grease your loaf pan with butter or non-stick spray. Once the dough has doubled, turn it out onto a lightly floured surface. Gently press to deflate, then shape into a rectangle roughly the length of your loaf pan. Fold the dough like a business letter (fold the top third down, then the bottom third up). Roll this package tightly from one short end to form a loaf shape, pinching the seam closed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped loaf seam-side down in your prepared pan. Cover loosely with a clean kitchen towel and let rise again for 45-60 minutes, until the dough has risen about 2.5 cm (1 inch) above the rim of the pan. Meanwhile, preheat your oven to 180°C (350°F) with a rack in the middle position.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, gently brush the top of the loaf with beaten egg white (this helps the oats stick and creates a beautiful shine). Sprinkle evenly with the remaining rolled oats, pressing them lightly so they adhere to the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 35-40 minutes, rotating the pan halfway through for even browning. The bread is done when it's deeply golden brown and sounds hollow when tapped on the bottom, or reaches an internal temperature of 93-96°C (200-205°F) on a digital thermometer. If the top is browning too quickly, tent loosely with aluminum foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the bread from the oven and let it rest in the pan for 10 minutes. This brief rest period allows the crumb to set and makes removal easier. Then turn the loaf out onto a wire rack to cool completely before slicing, at least 2 hours. Cutting too soon will cause the bread to become gummy and compress the beautiful texture you've worked so hard to create.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store your oatmeal sandwich bread in an airtight container or bread bag at room temperature for up to 4 days. For longer storage, slice the completely cooled bread and freeze in a zip-top 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 Oatmeal Sandwich Bread?

This bread combines rolled oats (soaked overnight), bread flour, whole wheat flour, yeast, honey, butter, salt, milk, and egg. The topping requires an egg white wash and additional oats for that bakery-style finish and extra texture.

How to cook Oatmeal Sandwich Bread at home?

Learn how to cook Oatmeal Sandwich Bread by first preparing an overnight oat soaker, then mixing and kneading the dough with flour, yeast, honey and milk. After two rises, shape the loaf, top with oats, and bake at 180°C for 35-40 minutes until golden brown and hollow-sounding when tapped. Allow to cool completely before slicing.

Can I make this bread without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can mix the ingredients with a wooden spoon and then knead by hand for about 10-12 minutes until the dough becomes smooth and elastic. The tactile experience of hand-kneading can actually help you better understand the dough's texture.

Why do the oats need to be soaked overnight?

The overnight soaking process softens the oats and releases their starches, resulting in a more tender crumb and better moisture retention. This crucial step ensures the oats fully integrate into the dough structure rather than remaining separate, yielding a bread with superior texture and longer freshness.

How can I tell when my homemade bread is properly baked?

A perfectly baked loaf will have a deep golden-brown crust and should sound hollow when tapped on the bottom. For precision, use a digital thermometer - the internal temperature should reach 93-96°C. Another indicator is that the bread will pull away slightly from the sides of the pan.

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The overnight oat soak is definitely worth the extra planning.", "name": "Kid-Approved Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Dubois", "datePublished": "2024-04-10", "reviewBody": "This oatmeal bread is far better than anything store-bought. The nutty flavor and soft texture are perfect. I've made it three times now and it turns out consistently excellent every time.", "name": "Superior to Store-Bought", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-12", "reviewBody": "The texture of this bread is incredible! It stays fresh for days and makes the most wonderful toast. Worth every minute of preparation time. 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