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Oatmeal Sandwich Bread

Oatmeal Bread II

I used what I had but I would suggest all bread flour for this easy bread. This makes 2 loaves. I froze one. It keeps well – we finish a loaf in 2 1/2 days.

Ingredients

Scale
  • 4 cups (480gr) white all-purpose flour
  • 2 cups (240gr) cake flour
  • 2 cups (160gr) oatmeal
  • 6 tbs (80gr) brown sugar
  • 4 tbs (60gr) butter
  • 3 tsp sea salt
  • 4 tsp yeast
  • 1 cup (240ml) plain yogurt, lukewarm (105F, 41C)
  • 1 cup (240ml) water, lukewarm (105F, 41C)
  • 1/2 cup (120ml) milk, lukewarm (105F, 41C)

Instructions

  • In a large bowl combine yogurt, water, milk, sugar, and yeast. Stir to combine and set aside for yeast to proof, about 5 minutes.
  • In another bowl (or bowl of stand mixer) put flours, oats, salt, and butter.
  • Add liquid mixter to dry.
  • Using the dough hook knead for 5 – 7 minutes. Dough will be soft. Do not add more flour.
  • If needed, put dough on a lightly oiled surface and knead by hand until soft and springy.
  • Form into a ball and put into a lightly oiled bowl.
  • Cover with plastic wrap and let rise for an 1 hour, until doubled.
  • Butter or oil two 9 X 5 loaf pans.
  • Turn dough out onto a lightly oiled surface. Divide in half.
  • Flatten each half into a rectangle, then roll into a log. Place in loaf pan.
  • Cover bread with oiled plastice wrap and let rise for 1 – 1 1/2 hours, or until bread is 1 inch above pan.
  • Bake bread in a pre-heated oven 350F (175C) FOR 35 – 40 minutes. Bread should sound hollow when tapped (internal temperature 190F)
  • Remove from oven, remove bread from pans and cool completely on a wire rack.

Notes

I line the bottom of the loaf pans with lightly oiled parchment paper just to make sure the loaves slip out easily, I used the stand mixer for 3 minutes and kneaded by hand for 3 minutes.

Keywords: sandwich bread, oatmeal bread