Marry This Oatmeal Sandwich Bread is a soft and hearty recipe, which is made with old-fashioned rolled oats for a wonderfully tender crumb. It’s the perfect homemade bread for sandwiches and toast, ready after a few hours of rising time.
Jump to RecipeOatmeal Sandwich Bread Recipe Ingredients
For the Dough:
- 1 cup Old-fashioned (rolled) Oats, plus more for topping
- 1/2 cup Lightly Packed Light Brown Sugar
- 4 Tbsp. Salted Butter
- 2 cups Boiling Water
- 6 cups Bread Flour
- 1 Tbsp. Instant Yeast
- 1 Tbsp. Kosher Salt
- 1/4 cup Dry Milk powder
For the Egg Wash:
- 1 Egg
- 1 tsp. Water
How To Make Oatmeal Sandwich Bread
- Make the Oat Soaker: In a large bowl, place the oats, brown sugar, and butter. Pour the 2 cups of boiling water over the top and stir until the butter is melted and everything is combined. Let this mixture cool for at least 20 minutes, until it is just warm to the touch.
- Combine Dry Ingredients and Knead: In the bowl of a stand mixer, stir together the bread flour, instant yeast, salt, and dry milk powder. Pour in the cooled oatmeal mixture. Use the paddle attachment to combine everything, then switch to the dough hook. Knead the dough on medium speed for about 5-10 minutes, until it is smooth and elastic.
- First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with an oiled piece of plastic wrap and let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
- Shape and Second Rise: Gently deflate the dough and divide it in half. Shape each half into a loaf and place them in two greased 8×4-inch loaf pans. Cover with oiled plastic wrap and let them rise for another hour, or until the dough has risen about 1 inch over the edge of the pans.
- Bake the Loaves: Preheat your oven to 350ºF. In a small bowl, whisk the egg and 1 tsp of water together to make an egg wash. Brush this over the tops of the loaves and sprinkle with a few extra oats.
- Cool and Serve: Bake for about 35 minutes, or until the loaves are a deep golden brown and sound hollow when tapped on the bottom. Immediately run a knife around the edge of the pans and turn the bread out onto a wire cooling rack to cool completely before slicing.
Recipe Tips
- How to get a good rise? The most important step is to let the hot oat mixture cool down until it is just lukewarm before you combine it with the flour and yeast. If it’s too hot, it will kill the yeast and your bread will not rise.
- How do I know when the dough is kneaded enough? A properly kneaded dough will be smooth, elastic, and will pull away from the sides of the mixer bowl. When you press it with your finger, the indentation should spring back slowly.
- Can I make this without a stand mixer? Yes, but it will require some elbow grease! You can knead the dough by hand on a lightly floured surface for a full 10-15 minutes, until it is smooth and elastic.
- Can I use quick oats? Yes, you can substitute quick-cooking oats for the old-fashioned rolled oats. The texture of the final bread will be slightly softer and less hearty.
What To Serve With Oatmeal Sandwich Bread
This is the perfect, versatile sandwich bread. It’s sturdy enough for hearty fillings but soft enough for a simple piece of toast. It’s fantastic for:
- Classic turkey, ham, or roast beef sandwiches
- Grilled cheese sandwiches
- Peanut butter and jelly
- Morning toast with butter and jam
How To Store Oatmeal Sandwich Bread
- Room Temperature: Store the completely cooled loaves in an airtight container or a zip-top bag at room temperature. It will stay fresh for up to 4-5 days.
- Freeze: This bread freezes beautifully. Let the loaves cool completely, then you can slice them or leave them whole. Wrap them tightly in foil, then place them in a freezer-safe bag. It will keep for up to 3 months.
Oatmeal Sandwich Bread Nutrition Facts
- Serving: 1 slice
- Calories: 180 kcal
- Carbohydrates: 32g
- Protein: 6g
- Fat: 4g
- Saturated Fat: 2g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is the most common issue with yeast breads. It’s almost always because your yeast was old or expired, or the oat and milk mixture was too hot when you added it, which killed the yeast.
You can, but the final bread will have a slightly softer, less chewy texture. Bread flour has a higher protein content, which develops more gluten and gives the bread a classic, chewy structure that’s perfect for sandwiches.
The dry milk powder adds richness and helps to create a soft, tender crumb. If you don’t have it, you can simply omit it, or you can use whole milk instead of the water in the oat soaker (just be sure not to scald it).
Try More Recipes:
Oatmeal Sandwich Bread Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy2
servings20
minutes35
minutes180
kcalA classic, soft, and slightly sweet homemade sandwich bread made with rolled oats for a wonderfully hearty and tender texture.
Ingredients
Soaker: 1 cup Old-fashioned Oats, 1/2 cup Brown Sugar, 4 Tbsp. Salted Butter, 2 cups Boiling Water.
Dough: 6 cups Bread Flour, 1 Tbsp. Instant Yeast, 1 Tbsp. Kosher Salt, 1/4 cup Dry Milk.
Egg Wash: 1 Egg, 1 tsp. Water.
Directions
- Make the soaker by pouring the boiling water over the oats, sugar, and butter in a large bowl. Let it cool for 20 minutes.
- In a stand mixer, combine the bread flour, yeast, salt, and dry milk.
- Pour in the cooled oatmeal mixture and knead with a dough hook for 5-10 minutes until smooth.
- Let the dough rise in a covered, oiled bowl for 1 hour until doubled.
- Divide the dough in half, shape into loaves, and place in two greased 8×4-inch loaf pans.
- Let the loaves rise again, covered, for another hour.
- Preheat oven to 350ºF. Brush the loaves with an egg wash and sprinkle with oats.
- Bake for about 35 minutes until golden brown. Cool completely on a wire rack before slicing.
Notes
- The most important tip for this recipe is to allow the dough to complete both of its rises fully; this is the secret to a light and fluffy bread.
- For the best results, use a stand mixer with a dough hook to properly develop the gluten in the bread flour.
- Be sure that the hot oat mixture has cooled to lukewarm before adding it to the yeast and flour, as hot liquid can kill the yeast.
- This bread is perfect for making ahead and freezing. Just slice it before you freeze it for quick and easy toast.
