Oatmeal Sandwich Bread

oatmeal sandwich loaf

Makes 1 loaf · 158 kcal per serving

Ingredients

• 360 g all purpose flour
• 216 g milk
• 101 g quick oats
• 79 g oat flour
• 90 g water
• 29 g honey
• 32 g butter
• 18 g brown sugar
• 6 g salt
• 6 g instant yeast

Method

1. 1. Soaker: Stir the quick oats, butter, honey, and brown sugar into the hot milk and water; let stand 20–30 min, until warm (not hot) and the oats have softened.
2. 2. Mix in the yeast, then the all-purpose and oat flours and salt; knead to a soft, slightly tacky dough; softer than a lean dough.
3. 3. Rise until doubled, ~1–1.5 h.
4. 4. Shape into a log and place in a greased 9×5 pan; proof until crowned about an inch above the rim.
5. 5. Just before baking, brush with milk and sprinkle generously with oats.
6. 6. Bake at 325°F until pale golden and the center reaches 190°F, ~40–50 min; tent loosely with foil if it colors early.
7. 7. Cool completely before slicing.

Notes

Reverse-engineered from a Eugene, OR bakery bread; method adapted from King Arthur's oatmeal bread.