A good sandwich bread is surprisingly easier to make than you might expect. You can bake it in a loaf pan that you most likely already have, and start to finish it’s ready in about 3 hours. The taste compared to a grocery store loaf? Infinitely better. You will want it for sandwiches and snacking and really just any of your bread needs. I already have a Honey White Sandwich Bread but thought I’d try to create a oat wheat sandwich bread for those who prefer wheat bread to white. Both are equally delicious.
Bread baking may seem intimidating, but I promise it’s not. Especially when using a stand mixer, as it does all the labor. You just have to be patient, but the wait will be worth it once you make your first loaf. When you slice into the loaf and see that beautiful crumb you will feel so accomplished. Then when you taste it you’ll wonder why you haven’t been doing this longer. So I’m telling you, don’t sleep on this recipe! If you don’t feel up to the challenge of kneading, I’d recommend this Overnight Focaccia as it is even easier.
Oat Wheat Sandwich Bread Key Ingredients
- Whole Wheat Flour – This is wheat bread, so of course we are going to use wheat flour. ONLY using wheat flour created a bread that was a little too dense so we do a 50/50 mix. This resulted in the best blend of flavor and texture.
- All Purpose Flour – We use AP instead of bread flour because honestly I liked the texture and softness better. There’s not a huge difference between the two so you can substitute bread flour if that’s all you have.
- Old Fashioned Oats – Now there is no oats in the bread itself as I wanted the texture light but just a little on top goes a long way.
- 200 g AP flour 1⅔ cup
- 200 g Whole wheat flour 1⅔ cup
- 25 g Dark brown sugar 2 tbsp
- 1½ tsp Sea salt
- 2¼ tsp Instant yeast
- ⅓ cup Whole or 2% milk warmed
- ⅔ cup +2 tbsp water warmed
- 3 tbsp Unsalted butter room temperature
- 1 Egg white
- ¼ cup Old fashioned oats
- In the bowl of your stand mixer with dough hook attached, combine flours, brown sugar, salt, yeast, milk, and water. Mix on low until a rough dough comes together.
- Add half of softened butter and continue to mix until completely incorporated into the dough. Add the remaining butter and repeat.
- Continue to mix dough on low/low-medium until you have a smooth stretchy dough that does not stick to the sides of the bowl.
- Remove dough, shape into a ball. Lightly grease your mixer bowl and place the dough in then cover. Leave in a warm place to proof for 1-2 hours. Dough is ready when it has doubled in size.
- Prepare an 8.5×4.5 loaf pan with parchment paper. Set aside.
- Punch down the dough and pat out into a rectangle that is about 8×10". Roll up into a log and place into your loaf pan seam side down.
- Cover your loaf pan and allow the dough to proof again for about 45 minutes. Preheat your oven to 350°F while your dough proofs. Dough will be domed and the dome will be just clearing the edge of the pan.
- When dough is ready, brush the top with egg white then sprinkle your oats.
- Place your dough on the center rack of your oven, baking for 40 minutes.
- Remove pan from oven and transfer your dough to a wire cooling rack. Let dough completely cool before slicing into. Store in an airtight container. Enjoy!