How to Bake the Perfect Oatmeal Sandwich Bread at Home
This Oatmeal Sandwich Bread is a perfectly soft oatmeal sandwich bread, sweetened with honey and brown sugar, then topped with old-fashioned oats. The tender crumb makes it great for everything from your favorite sandwiches like PB&J to turkey and cheese.
Even picky kids will love this soft and slightly sweet loaf. Definitely one of the best bread recipes when you want something special, whether you’re making a simple breakfast toast or a hearty lunchtime sandwich.
Oatmeal Sandwich Bread
Equipment
- Large mixing bowl
- Pyrex cup (for heating water)
- Large spoon or spatula
- Stand mixer or bread machine
- Pastry brush
Ingredients
- ½ cup old fashioned oats
- 1 cup hot water
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 ½ teaspoons salt
- 2-2 ¼ cups all purpose flour
- ½ cup whole wheat flour
- ¼ cup softened butter
- 2 ¼ teaspoons instant yeast (SAF brand is my favorite)
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Instructions
- Mix hot water and oats. In a large mixing bowl, combine the hot water and oats. Stir and let it cool to lukewarm, around 90℉ (32℃). Do not skip this step, as hot water can kill the yeast.
- Knead the dough. Add the honey, brown sugar, salt, all-purpose flour, whole wheat flour, softened butter, and instant yeast to the bowl. Stir until combined. If the dough seems dry, add water a tablespoon at a time until it comes together. Knead by hand, using a stand mixer, or in a bread machine on the dough cycle until smooth and elastic. The dough should pass the "windowpane test" when stretched. (If using a bread machine, skip to step 4.)
- First rise. Transfer the dough to a clean, lightly oiled bowl. Cover with a damp tea towel and place in a warm area to rise until doubled in size, about 1 hour. A slightly warmed oven that is turned off works well for this.
- Shape into loaf. Once the dough has doubled, turn it out onto a lightly floured surface. Stretch it to match the length of your loaf pan. Tuck in the corners, then roll it up tightly into a log. Pinch the seams to seal.
- Second rise. Place the dough, seam side down, into a lightly oiled loaf pan. Cover with greased plastic wrap and let it rise in a warm place until it reaches about 2 inches above the pan, approximately 45 minutes to 1 hour. Preheat your oven to 350°F (175°C) during the last 15 minutes of this rise.
- Bake. Remove the plastic wrap from the risen dough. If desired, brush the top with water and sprinkle oats on top. Bake in a preheated oven at 350°F (175°C) for 35-45 minutes or until golden brown. Cool on a wire rack. Allow the loaf to cool completely before slicing. The bread stays fresh at room temperature for up to 3 days when tightly wrapped or can be frozen for up to a month.
Notes
More Tips:
Let the butter come to room temperature before mixing it into the dough. This makes it easier to mix evenly.
Knead the dough until it’s smooth and elastic. If you’re using a stand mixer, it should take about 7-10 minutes. By hand, it will take a bit longer. Proper kneading helps develop the gluten, giving the bread a better texture.
Find a warm, draft-free spot for your dough to rise. If your kitchen is cold, you can place the bowl in a slightly warmed oven (turn it on for a minute, then turn it off before placing the dough inside).
Allow the bread to cool completely before slicing. Cutting into warm bread can make it gummy and harder to slice evenly.
Key Ingredients and Tools
To make this bread, here are a few specific tools and ingredients to keep in mind:
- Quick yeast: This type of yeast works faster compared to active dry yeast and doesn’t need to be dissolved in water first. Look for this in the baking aisle, often near the flour and baking powder.
- Regular oats: Typically found in the cereal aisle. Make sure to get the old-fashioned variety, not instant or quick oats, for the best texture.
- Mixer: Using a mixer makes kneading the dough much easier and more efficient. If you don’t have one, you can knead by hand, but it will take more time and effort.
- Brush: A brush is useful for spreading water or butter on top of the loaf before baking. This helps the oats stick and gives the crust a nice finish.
These tools and ingredients will help make sure that your bread turns out great every time.
You can make these substitutions to the ingredients if you don’t have the original ones:
- Instant yeast: Use active dry yeast, but make sure to dissolve it in warm water before adding it to the mix.
- Old-fashioned oats: You can use quick oats, but keep in mind that the texture may be a bit different.
- Whole wheat flour: If you don’t have it, you can use more all-purpose flour as a replacement.
These substitutions might slightly affect the final result, but you can still give them a try to make this tasty bread.
Making sandwich bread can be quite a challenge, especially when we’re so accustomed to the soft and processed store-bought options. I’ve had my fair share of homemade bread rejections from my kids too! However, it’s a blessing that I’ve come across this recipe that’s been a game-changer for me.
This oatmeal sandwich bread is a versatile and delicious addition to any meal. It’s a soft, tender bread that both kids and adults enjoy and pairs perfectly with any sandwich. Plus, it includes whole wheat and natural sweeteners, making it a healthier option.
The feeling of pulling out a perfectly browned loaf from the oven is truly unmatched. I make this recipe week after week, and it never fails to amaze me.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.