wheat oat sandwich bread

as always we needed bread to make sandwiches for lunch this week.  i decided to try to make sandwich bread again, even though last time it didn’t work out too great.  this time i had another snafu but it still ended up okay. when i started making the bread this afternoon i didn’t consider the fact that we would be going to dinner just a couple hours later.  fail.  so i had to leave the dough in the refrigerator after the second rise because i didn’t have enough time to bake it before we left for dinner.  sadly the loaf deflated.  so it ended up a bit flatter than it should be, but hopefully it’ll still be alright for ham and cheese sandwiches this week.

Wheat Oat Sandwich Bread

adapted from Stephanie Cooks


  • 1 cup water
  • 1cup milk
  • 1 pkg (1 T or 10g) Active Dry Yeast
  • 3 Tbsp honey
  • 2 1/2 cups whole wheat flour
  • 2 cups all purpose flour
  • 1 cup rolled aats
  • 4 Tbsp unsalted butter, melted and cooled slightly
  • 1 Tbsp kosher salt


  1. Lightly butter 9x5x3 bread loaf pan.
  2. Gently warm milk and water to about 115 F. Combine water, milk, yeast, and honey in the bowl of a standing mixer. Stir to dissolve yeast.
  3. Add flours, oats, melted butter, and sea salt to the liquid mix.  Using the bread hook and stand mixer, mix for 6 minutes on medium speed. The dough should climb the dough hook and slap around the sides of the bowl without sticking. If the dough is sticking, add a tablespoon or two more of flour at a time until the dough comes cleanly away from the sides of the bowl.
  4. Cover the bowl with a towel and place in a warm area to rise. Leave to rise for about an hour or until doubled in size (to test if it has proofed enough, gently poke the dough- if it springs back, it needs to proof longer – if a dimple remains, it is ready.)
  5. Shape the loaf. Put the dough on a lightly floured work surface. Flatten out the bubbles while working the loaf into a square shape. Grabbing the top edge, fold the dough down towards the middle. Grab the bottom edge and fold up to the middle, bringing the two edges together. Pinch the seam and sides, sealing them with your fingers. Roll the dough back and forth, plumping it into an even log and about the size of your bread pan. Gently place the dough into your bread pan, seam side down. Press the dough gently into the corners of the bread pan.
  6. Cover the loaf with a towel and leave it to rise in a warm area for about an hour or until the dough rises to half again its size and is puffing up barely over the edges of the loaf pan.
  7. While the dough is rising, preheat the oven to 400 F.
  8. If desired, sprinkle the top of the loaf with bran or oats. Bake for about 40 minutes, rotating halfway through.  The loaf is done baking when the crust is dark brown and sounds hollow when tapped. Remove the loaf from the pan and allow to full cool on a baking rack.

Printer Friendly Recipe: Wheat Oat Sandwich Bread

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