Oatmeal Toasting & Sandwich Bread

star rating (118) rate this recipe »
Recipe photo

Oatmeal Toasting & Sandwich Bread

star rating (118) rate this recipe »
Published prior to 2008

This tender bread is just slightly sweet. Follow our step-by-step photos for making this bread at 
our blog, Flourish.

3 cups King Arthur Unbleached Bread Flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3 tablespoons brown sugar or honey
2 teaspoons instant yeast OR 1 packet active dry yeast*
1 1/4 cups lukewarm milk
3/4 cup raisins or currants (optional)

*If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.

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 dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth. Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.

Bread Machine Method: Place all of the ingredients (except the fruit) into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the raisins or currants about 3 minutes before the end of the final kneading cycle. Shape as directed below.

Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9" x 5" loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 60 to 90 minutes, till it's crested 1" to 2" over the rim of the pan.

Baking: 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.

Reviews

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  • star rating 03/31/2015
  • Sara from Raleigh, NC
  • Just took it out of the oven and it looks and smells great! I've just started baking bread after about 30 yrs. LOL. Should I take it out of the pan to let it cool or wait a bit? I'm afraid to damage it.

    Sara, we're glad to hear you are back in the bread baking world! We recommend allowing your bread to cool in the pan for about 5 minutes after removing it from the oven and then turning it out onto a cooling wrack. Be sure to allow it to cool completely before slicing into it or else the rest of the bread will turn spongey. Good luck! Kye@KAF

  • star rating 01/31/2015
  • Vicky from Chesterton, In
  • This bread is wonderful, and I've made it many times. I'd been having a little trouble lately with bread not rising, over proofing, etc., but since I started dissolving the active yeast in the warm liquid with one TBLS. of brown sugar, it has produced a very beautiful loaf of bread. I use the ABM on the dough setting, then shape and rise. I have a question though. The recipe doesn't specify what type of salt. I use Kosher for cooking but bought table salt too. Which is the correct one to use? I can't remember which one I've been using! LOL I used table salt today. Thank you. Vicky
    Generally our recipes call for fine salt, which can be either table salt or finely ground sea salt. If a recipe calls for Kosher salt it should specify this ingredient. The big difference is in measuring the two types of salt, as Kosher salt is much lighter and bulkier and won't yield the same amount when measuring by volume. Barb@KAF
  • star rating 01/18/2015
  • Mimi from Boston ma
  • I am not a baker but am attempting to make bread now that I have a bread machine and this is the second time I have made this bread and it's wonderful. I used whole white wheat flour this time and soaked the oats first and added more water and it sliced wonderfully! It freezes well and will be my go to as its a great healthy bread to make.
  • star rating 01/12/2015
  • mcscajun from KAF Community
  • I'm really liking this bread! Made it for the first time today; in fact, it's the first KAF recipe I've made. It is, as others said, a sturdy bread, but very tasty. It was even better toasted. Will definitely make this again, it was very easy, and I love recipes that just make one loaf.
    Welcome to our world of recipes and products that will make your home baking ( and lucky taste testers) sing - Happy Baking! Irene@KAF
  • star rating 12/23/2014
  • Laura from Chico
  • Nice recipe. Makes a good sized loaf with great flavor and beautiful texture. And, it's very, very easy! This one is going in the rotation.
  • star rating 12/06/2014
  • Susan Page from Indiana
  • The taste is great, however, I have made it six times and no matter what I do, the bread does not rise (as you state 1 - 2 inches above the pan), and if you leave it longer, it falls even flatter, due to over proofing. I even tried putting the yeast into warm milk, doesn't matter. I went to the blog and expected step by step photos, but they weren't there. I rated three stars for the flavor and would give no stars since it is flat on top. The blog post is up and available, and most helpful. Using a bread machine will result in a higher bread than kneading by hand does. Please call the Baker's Hotline at 1-855-371-2253 Happy baking! Laurie@KAF
  • star rating 12/03/2014
  • S Wells from Horse Capitol of the World
  • star rating 11/23/2014
  • JanetO from CT
  • This is my go to bread recipe, I substitute 5 grain rolled hot cereal in lieu of the oatmeal which lends to a much heartier bread. This bread by far is the easiest to make and work with.
  • star rating 11/16/2014
  • Michaela from St. Thomas, ON Canada
  • Wonderful oat taste. This bread goes with everything. I left the raisins out, but will in the future experiment with adding some different seeds to it. This is my second time baking it. YESTERDAY was the first time. It didn't last long - that's how awesome it was.
  • star rating 11/06/2014
  • sllittle from KAF Community
  • This makes a sturdy, fine crumbed bread. It goes together predictably. It slices well and toasts well. It freezes well. It behaves as well as a quality store bought bread but with more depth of flavor and better ingredients. It is now my go to loaf bread.
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