Oatmeal Sandwich Bread
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours
- Category: Bread
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
Find it online: https://thymeforcookingblog.com/2020/04/oatmeal-sandwich-bread/
