From the roundup: 12 Easy Homemade Bread Recipes for Beginners
This honey oat sandwich bread is the loaf I make when we run out of bread on a Saturday and I actually have time to do something about it. It is not a quick bread. You are looking at about 20 minutes of active work, then two rises that add up to roughly an hour and a half, then 35 minutes in the oven. Plan for about two hours start to finish, and most of that is hands-off.
What you get is a soft, lightly sweet loaf that slices cleanly without crumbling. The rolled oats give it a little body and the honey keeps the crumb tender without making it taste like dessert. My kids use it for peanut butter sandwiches, I use it for toast, and it holds up to both without falling apart or going gummy.
If you have made a no-knead bread before, this is a natural next step. You will knead this one by hand for 8 to 10 minutes, which sounds like a lot until you realize the dough tells you when it is ready. Smooth, slightly tacky, springs back when you poke it. That is your cue to let it rest.
Why you will love this
- Slices cleanly for packed lunches without crumbling at the edges
- The honey adds just enough sweetness that plain toast needs nothing on it
- Rolled oats give the crumb a little texture and keep it from being too airy to hold fillings
- One standard packet of yeast, one loaf pan, no special equipment beyond your hands
- Brushing the top with butter right out of the oven keeps the crust soft so slices do not tear
Tips for success
- Check your yeast before you commit: if the water, yeast, and honey mixture is not foamy after 7 minutes, the yeast is dead. Start over with a fresh packet rather than baking a dense loaf.
- Knead for the full 8 to 10 minutes. The dough will feel rough and shaggy at first. By minute eight it should be smooth and pull away from your hands cleanly. Stopping early is the most common reason this loaf comes out dense.
- Let the second rise go until the dough domes about an inch above the rim of the pan. If it is barely cresting the top, give it another 10 minutes. Under-proofed dough bakes up tight and heavy.
- Use an instant-read thermometer if you have one. Pull the loaf when the center hits 190 to 195 degrees. The top color can fool you, especially if your oven runs hot.
Common questions about this bread
- Can I use quick oats instead of old-fashioned rolled oats? Yes, either works here. Quick oats will blend in more and give a slightly smoother crumb.
- Why bread flour instead of all-purpose? Bread flour has more protein, which gives the loaf better structure and a chewier bite. All-purpose will work, but the loaf will be a little softer and less substantial.
- My dough is sticky, should I add more flour? Add flour a tablespoon at a time if the dough is sticking to everything, but slightly tacky is correct. Too much flour makes the loaf dry.
- Can I make this in a stand mixer? Yes, use the dough hook on medium for about 6 to 8 minutes instead of kneading by hand.
Substitutions
All-purpose flour works in place of bread flour and the loaf will still be good, just a bit less chewy. Maple syrup can replace the honey at the same amount. For dairy-free, swap the butter for a neutral oil like avocado or sunflower, and use unsweetened oat milk or just water in place of the whole milk. The texture will be slightly less rich but still solid for sandwiches.
Make-ahead and storage
To get ahead, mix and knead the dough the night before. Let it complete the first rise, punch it down, shape it into the loaf pan, and refrigerate it covered overnight. In the morning, pull it out and let it sit at room temperature until it domes about an inch above the rim, which usually takes around an hour depending on how cold your kitchen is. Then bake as directed.
Store the cooled loaf in a zip-top bag or wrapped tightly in plastic at room temperature for up to four days. To freeze, slice the whole loaf first, tuck small pieces of parchment between slices, and freeze in a zip-top bag for up to two months. Toast slices straight from frozen, no need to thaw.
Honey Oat Sandwich Bread
Ingredients
Equipment
Method
- In a large mixing bowl, stir together the warm water, yeast, and honey. Let it sit for 5 to 7 minutes until it looks foamy and smells yeasty. If nothing happens, your yeast may be old. Start fresh.
- Add the warm milk, melted butter, and salt to the yeast mixture and stir to combine. Add the rolled oats and stir them in. Then add the bread flour one cup at a time, stirring after each addition, until a shaggy dough forms and pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead by hand for 8 to 10 minutes. Push the dough away from you with the heel of your hand, fold it back toward you, give it a quarter turn, and repeat. When it is ready, the dough will feel smooth, slightly tacky, and spring back when you poke it.
- Place the dough in a lightly oiled bowl, turn it once to coat, and cover with a damp kitchen towel. Let it rise in a warm spot for 45 minutes to 1 hour, until it has doubled in size.
- Butter a 9×5 inch loaf pan. Punch the risen dough down gently and shape it into a log that is roughly the length of your pan. Place it seam-side down in the prepared pan. Sprinkle the top with the remaining 2 tablespoons of oats and press them lightly so they stick.
- Cover the pan loosely with the kitchen towel and let the dough rise again for 30 to 40 minutes. It should dome about an inch above the rim of the pan. Preheat your oven to 350 degrees while the dough finishes its second rise.
- Bake for 33 to 38 minutes, until the top is deep golden brown and the loaf sounds hollow when you tip it out and tap the bottom. If you have an instant-read thermometer, the center should read 190 to 195 degrees.
- As soon as the loaf comes out of the oven, brush the top with a thin layer of melted butter. This keeps the crust soft so it does not crack or tear when you slice it. Transfer to a wire rack and cool for at least 20 minutes before cutting.
Notes
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