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Lawrence D. Smith

Fluffy Oatmeal Sandwich Bread

A soft, lightly sweet oatmeal bread made from rolled oats, honey, whole wheat flour, and all-purpose flour, yielding two tender, chewy loaves topped with oats.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 20
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups milk brought to a simmer
  • 1 cup old-fashioned rolled oats not quick or instant oats
  • 4 tablespoons butter softened
  • 1/2 cup honey
  • 4 ½ teaspoons instant yeast
  • 1/2 cup warm water
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 cups whole wheat flour
  • 2 1/4 –3 cups all-purpose flour
  • Egg wash: 1 egg white + 1 tablespoon water
  • Dry oats a small handful for topping

Equipment

  • Stand mixer or large mixing bowl
  • Dough hook, if using a stand mixer
  • Two loaf pans
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Pastry brush
  • Wire cooling rack
  • Kitchen towel or plastic wrap

Method
 

  1. Soften the Oats: Place the rolled oats and softened butter in the bowl of a stand mixer or a large mixing bowl.
    Bring the milk to a simmer, then pour it over the oats and butter. Stir to combine and leave the mixture for about 1 1/2 hours, or until it has cooled to room temperature.
  2. Combine the Dough Ingredients: Add the honey, warm water, instant yeast, and kosher salt to the cooled oat mixture. Stir thoroughly to combine.
  3. Add Whole Wheat Flour: Add the whole wheat flour and mix on medium-low speed until incorporated.
  4. Add All-Purpose Flour: Gradually add the all-purpose flour, a little at a time, until the dough begins pulling away from the sides of the bowl. Use only enough flour to create a soft dough that is not overly sticky; avoid adding too much flour.
  5. Knead the Dough: Knead the dough for a few minutes, scraping down the sides and bottom of the bowl as needed, until the dough becomes smooth and elastic.
  6. First Rise: Transfer the dough to a greased bowl and cover it with a dish towel or plastic wrap. Let it rise for about 1 hour, or until it has doubled in size.
  7. Divide the Dough: Punch down the risen dough, then divide it into two equal portions.
  8. Shape the Loaves: Shape each portion into a loaf and place the two loaves in lightly greased loaf pans.
  9. Apply the Topping: Combine the egg white and 1 tablespoon water to make the egg wash. Gently brush the tops of both loaves with the egg wash, then sprinkle a small handful of dry oats over each loaf.
  10. Second Rise: Lightly grease a piece of plastic wrap and gently place it over the loaves. Let them rise in a warm place for 45 minutes to 1 hour, or until the dough has risen about 1 inch above the loaf pans. Carefully peel away the plastic wrap.
  11. Bake the Bread: Bake the loaves at 350°F for 30–40 minutes. They are ready when lightly tapping the tops produces a hollow sound, or when an instant-read thermometer registers 200°F.
  12. Cool the Loaves: Let the baked loaves cool on a wire rack for 15 minutes. Turn them out of the pans and allow them to cool completely before serving.

Notes

  • Use old-fashioned rolled oats, not quick or instant oats, for the intended texture.
  • Let the milk-and-oat mixture cool to room temperature before adding the yeast and other dough ingredients.
  • Add the all-purpose flour gradually. The recipe calls for 2 1/4–3 cups, but only enough should be used to create a soft dough that is not overly sticky.
  • The dough should become smooth and elastic after kneading.
  • During the first rise, allow the dough to double in size.
  • For the second rise, let the shaped loaves rise about 1 inch above the loaf pans.
  • The egg wash helps create a finished surface for the loaves, while dry oats provide the topping.
  • The bread can be varied by adding raisins, nuts, or dried fruit after the first rise, before shaping.
  • Active dry yeast can be substituted for instant yeast in an equal amount according to the source.
  • Allow the baked bread to cool completely after removing it from the pans for easier slicing.