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.