Ingredients

The following ingredients have 10 Servings
  • Oatmeal Sandwich Bread
  • 3 cups all-purpose flour (or bread flour)
  • 1 cup old fashioned oats
  • 2 tablespoons butter
  • 1 1/2 teaspoon salt
  • 3 tablespoons honey
  • 2 teaspoons instant yeast (or 1 packet)
  • 1 1/4 cup lukewarm milk
  • Egg Wash/Topping
  • 1 egg white
  • 1 tablespoon water
  • 2 tablespoons oats

Instruction

  • Make the Dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough. I like to use a Danish Dough Hook (Amazon affiliate link) to bring the dough together quickly. It is becoming my FAVORITE bread dough tool.
  • Knead the dough: Knead by hand or in the stand mixer fitted with the dough hook until it is soft, about 5 to 7 minutes. The dough will be quite sticky in the beginning but try not to add additional flour as it will make the bread dry. As it kneads, especially if kneaded by hand, the dough should become springy but soft.
  • First Rise: Place the dough in a lightly greased bowl, turn to coat, and then cover with plastic wrap. Set it in a warm place and let it rise for 1 hour. It will be puffy but may not double in size.
  • Shape the Dough: Transfer the dough to a very lightly floured surface. Flatten it into a rectangle shape. Fold the top of the rectangle down to the center, pressing firmly to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat until you've created a log. Tuck the ends under slightly, and place, seam side down, in a lightly greased 9" x 5" loaf pan (*see the video in the post for visual instructions).
  • Second Rise: Cover with dough with lightly greased plastic wrap. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until the dough has crested the rim of the pan by about 1 inch.
  • Preheat the Oven: In the latter half of the second rise, preheat the oven to 350°F with a rack in the center.
  • Add the topping: Whisk together the egg white and water. Brush the mixture over the crust of the risen loaf. Sprinkle with old fashioned oats.
  • Bake the Bread: Bake the bread in the preheated oven for 35 to 40 minutes or until golden brown and a digital thermometer registers 190°F. Another way to tell if the bread is done is to lightly tap the top of the loaf. You should hear a hollow sound. Cover the bread with foil during the last 10 minutes of cooking if it browns too quickly.
  • Cool the Bread: Turn the baked bread onto a rack to cool completely before slicing. Store, wrapped, at room temperature for several days; freeze for longer storage.