Oatmeal Sandwich Bread
I figured since I’ve been posting so many soup recipes, it was about time I gave you a new bread recipe to serve on the side. πΒ This oatmeal bread recipe comes from King Arthur Flour (as so many of my favorite bread recipes do) and it has been a big hit in our house. I’ve made 3 loaves in the past two weeks and unfortunately they’re all gone already. We love this bread for sandwiches (especially grilled ones!), served alongside soup, or eaten warm out of the oven with butter. It’s just the slightest bit sweet, and it has a great texture from the oatmeal that’s mixed into the dough. It’s simple to mix together, and it also makes a pretty loaf of bread, which is nice. I love homemade bread and this recipe is one of myΒ new favorites. π
Oatmeal Sandwich Bread
Yield: 1 loaf
Ingredients:
- 1 packet active dry yeast
- 1 1/4 cups lukewarm milk
- 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
Directions:
- In the bowl of a stand mixer dissolve the yeast in the warm milk and let sit until puffy, about 5 minutes. Add the rest of the ingredients and knead with the dough hook for about 5 minutes, or until smooth. (If not using a stand mixer, knead for approximately 10 minutes by hand). Place dough in a lightly greased bowl, cover and allow it to rise for 1 hour, or until puffy and almost doubled in size.
- Punch down the dough and shape it into a log. Place it in a lightly greased 9 x 5-inch loaf pan, cover the pan and allow to rise for 1 to 1 1/2 hours, or until it's risen to approximately 1" to 2" over the rim of the pan. Toward the end of the rising time, preheat the oven to 350. Bake the bread for 35 to 40 minutes, or until the bread appears done and sounds hollow when tapped. Let cool completely before slicing.
from King Arthur Flour
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Megan, this bread looks amazing!! I’d love a warm slice right now.
Hi Megan, the bread looks perfect…lovely photos. Thanks for the recipe
This sounds delightful! Yum!
Is this the bread we had Sunday morning in class? If so it is wonderful!
Yes, this is it! I’m glad you liked it π
Megan, this bread looks fantastic! I will try it for sure. I have a heavier, more substantial oatmeal bread on my blog if anyone is interested. One of our all-time favorites, which I make all the time!
I love fresh bread with soup. I made an oatmeal bread once and it was delicious – I am going to have to try this one with soon!
Megan, What is the big deal about King Arthur Flour? I make tons of bread (almost literally) but have never used KA. Does it really make a difference? Also, do you think this recipe would work with half wheat flour?
I first discovered King Arthur Flour through their recipes. They have some great bread recipes! Plus they have a bakers hotline where you can call and ask questions if you’re having trouble. They also have great flour. I use all purpose flour that I get at Sam’s Club in bulk, but I do generally use King Arthur flour when I have to buy something special, like bread flour or white whole wheat flour. I meant to take out the reference to their version of flour in this recipe however, as I think you could use any flour. I know they have high quality, but I haven’t noticed any problems when I use other brands. That being said, I have only made this particular recipe with KAF since that is what I have on hand. Anyway, that was a long answer to your question. And yes, I think you could substitute half whole wheat flour. If you try it, let me know how it turns out π
I made the bread for dinner this evening to eat with Chicken Enchilada Chili. My family loved it–all gone. It was such a easy bread to make–will be making it again.
I’m so glad you liked it! π
I made this for dinner last night along with your Broccoli Cheese soup! Yummy!! My 4 year old loved it and my 15 month old couldn’t get enough of the oatmeal bread! Thank you for sharing your wonderful recipes
I’m so glad you liked this! Thanks so much for letting me know it was such a hit π
What a perfectly beautiful loaf!
Oh this bread looks lovely! Perfect for sandwiches. π
Just took this out of the oven – couldn’t wait for it to completely cool to try it – this bread is AMAZING! Delicious, this recipe is a keeper. I started it with lukewarm milk & the yeast and I couldn’t tell if it bubbled enough so I dumped it and started over. The second time it wasn’t much different of a result but I carried the recipe thru til the end. Not sure what I did wrong but it is a cold day here so maybe that affected things. Regardless, I will be making this again. Thanks for sharing!
I’m so glad you liked this bread! And my yeast didn’t look like it bubbled much either. Maybe it’s the milk? I’m glad it turned out well though! And yes, I can never wait until it’s completely cool to cut into it. π
You know what I like so much about this recipe. It only makes one loaf. So many I find make 3 and when it’s only you and your hubby that’s just too much. I love fresh bread but have no tolerance for stale so this is perfect.
Pingback: Recipe: Winter Stew « Alaskagreenmomma's Blog
Hmmmm – bread perfection Megan π
This is just what I was looking for! I’m going to try making it tonight. Thanks for sharing!
I hope you like it! π