Oatmeal Sandwich Bread

star rating (37) rate this recipe »
Recipe photo

Oatmeal Sandwich Bread

star rating (37) rate this recipe »
Published prior to 2008

Oats make a bread which is characteristically tender, moist and just slightly sweet, the perfect foil for sandwich fillings as disparate as peanut butter and Marshmallow Fluff or bologna and American cheese. And cinnamon toast made with oatmeal bread -- the smell of toasted oats mingling with the heady aromas of cinnamon and melting butter -- is enough to get anyone's day off to a very good start indeed.

The following recipe includes rolled oats, both in their whole state, and ground in a blender or food processor. Grinding a portion of the oats allows them to disperse more fully throughout the dough, lending it their humectant properties (in plain English, their ability to hold water, thus slowing down the bread's staling process). And leaving a portion of the oats whole gives the bread texture. All in all, the marriage of oats and wheat flour is a happy one, and a boon to sandwich and toast lovers everywhere.

Traditionally, oatmeal bread is sweetened with molasses, which gives it a dark color and pronounced burnt-sugar flavor. We choose to lighten the effect by using brown sugar and honey.

1 cup (8 ounces) water
1/3 (2 5/8 ounces) cup milk
1/4 cup (4 tablespoons, 2 ounces) butter
2 tablespoons (1/2 ounce) brown sugar
2 tablespoons (1 1/2 ounces) honey
1 cup (3 1/2 ounces) rolled oats
1/2 cup (1 3/4 ounces) rolled oats, ground; or oat flour
2 1/2 teaspoons instant yeast
1 tablespoon King Arthur Whole-Grain Bread Improver (optional, for best rise)
1 1/2 teaspoons salt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached Bread Flour

*Rolled oats are easily ground using a blender or food processor; a mini-processor is the perfect tool, because of the small amount being processed.

Manual Method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.

Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.

Transfer the dough to a lightly oiled work surface, and shape it into a log. Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan (with an acrylic dough cover, or with lightly greased plastic wrap), and allow the dough to rise for 45 minutes to 1 hour, till it's crested 1 to 2 inches over the rim of the pan.

Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Yield: 1 loaf.

Note: If you prefer oatmeal bread sweetened the traditional way, with molasses, simply substitute 3 tablespoons molasses for the brown sugar and honey. The resultant bread will be darker in color, and slightly stronger tasting.

Nutrition information per serving (1/2-inch slice, 57g): 140 cal, 3.7g fat, 4g protein, 19g complex carbohydrates, 4g sugar, 1g dietary fiber, 8mg cholesterol, 205mg sodium, 78mg potassium, 32RE vitamin A, 1mg iron, 45mg calcium, 65mg phosphorus.

Reviews

1 234  All  
  • star rating 04/14/2015
  • Jeanne14 from KAF Community
  • I just made this it came out fantastic, I can't wait to try it, I bet it's going to taste as good as it looks!!
  • star rating 04/14/2015
  • from
  • Just made this bread, it came out fantastic!! Can't wait to taste it. I'm sure it will be tasty.
  • star rating 02/24/2015
  • gluten free mom from fl
  • Fantastic. We made with gluten free all purpose rice flour I stead of cake flour and it's perfect!
  • star rating 02/16/2015
  • mrmoran from KAF Community
  • I'm on a quest to find the perfect loaf of Oatmeal bread in KAF's vast archives, and while my quest continue -- lots of traditional and less traditional recipes to try -- I'm thrilled to have found this loaf with its beautifully soft crumb, excellent slicing, and the mild, but distinctive, flavor of fondly-remembered outmeal breads of my childhood. I liked the brown sugar/honey combination in the main recipe, but I'll try the molasses variation for comparison's sake. This bread tastes great lightly toasted, skimmed with a nice jam or jelly. Hope you enjoy this recipe as much as I have!
  • star rating 01/19/2015
  • from Barbara
  • I made this bread today and had the same poor experience that others have reported. The dough kneaded well, it rose nicely, but when I put it in the oven, the loaf flattened out from the middle to one end. I have been making bread for over 30 years and have been using a Zojirushi bread machine for the last 10 years that I purchased from King Arthur. I am far from a novice bread maker - I have never had a bread failure before, whether it be a rye bread, whole wheat, regular sandwich bread or rolls. I know whether my dough is too dry or too wet, so that wasn't the problem. I am very disappointed in this recipe. Now I need to go start another loaf so we can have sandwiches tomorrow. This sounds like time for a call to the Baker's Hotline! We'll help you troubleshoot that flat top at 1-855-371-2253. Laurie@KAF
  • star rating 01/11/2015
  • Cheryl from Florida
  • I made this bread in my new bread machine, I followed the recipe except I added maple syrup in place of the brown sugar. I also used almond milk, since that is all I use anymore. Followed what other writers said I used 2 1/4 teaspoons of yeast. I'm not sure if I need to cut back on the yeast because the center over filled and than it deflated in the center. Maybe I did not do something correct. But the bread is excellent in taste and texture. Dough that is a bit too wet will sink in the center in a bread machine. Your scaling of water or flour may have been a bit off, but we're glad you enjoyed the final product. Happy baking! Laurie@KAF
  • star rating 01/04/2015
  • Mel from Leominster, MA
  • I made the entire recipe in my very old (breadman) bread machine. Wasn't sure which setting to used so went for the 2lbs basic medium. I also changed the flour based upon another review below; 1 C bread flour, 1 C white wheat, and 1/2 C wheat (actually only used 1/4 C as I weighed the flour 101/2 ounces). I also only added 1 package of yeast 2 1/4 tsp and substituted maple syrup for brown sugar. Came out wonderful! I wished KAF would give directions on using the bread machine for the entire recipes not just using the machine for dough.
    Thanks for your comments, Mel. I will pass on your desire for more bread machine advice in the recipes. Barb@KAF
  • star rating 12/03/2014
  • from
  • star rating 11/23/2014
  • DianeBo from KAF Community
  • I took a chance and made this entirely in my bread machine, reducing the yeast by 1/4 tsp. as recommended in one of the comments. It came out wonderfully-perfect texture for slicing thick or thin (no crumbs!) and tasted absolutely great. I had lots of bread and rolls for my company to choose from, but breakfast, lunch and dinner, they wanted just this one!
1 234  All