Honey Oat Sandwich Bread
A soft everyday loaf with oats in the crumb and more on the crust.
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Before You Start
Soaking the oats in boiling water first is the difference between a soft loaf and a dry one, because dry oats steal moisture from the dough as it bakes. Honey feeds the yeast and browns the crust, so this loaf comes out darker than a plain white.
Instructions
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Pour the boiling water over the 1 cup of oats in a large bowl, stir in the honey and butter, and leave for 20 minutes until it cools to lukewarm and the oats have swollen.
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Stir in the warm milk and the yeast, then add the flour and salt. Mix to a rough dough, then knead for 8 to 10 minutes by hand or 6 in a mixer, until smooth and slightly tacky.
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Cover and rise in a warm place for 60 to 90 minutes, until doubled. Oat doughs rise a little slower than plain white, so go by size not the clock.
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Knock back, shape into a tight log and drop into a greased 900 g / 2 lb loaf tin, seam down. Press it into the corners so the loaf bakes square.
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Cover loosely and rise again for 45 to 60 minutes, until the dough domes about 2 cm above the rim. Heat the oven to 190°C / 375°F.
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Brush the top with a little milk, scatter the remaining oats over, and bake for 35 to 42 minutes. It is done when it sounds hollow tapped underneath, or reads 92°C inside.
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Turn out onto a rack immediately and cool completely before slicing.
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💡 Baker's tips
- Tent the loaf with foil at the 25 minute mark if the oats on top are colouring too fast.
- This dough makes excellent rolls. Divide into 12, shape into balls, and bake for 18 to 20 minutes.
🔀 Make it your own
- Swap 100 g of the bread flour for whole wheat flour for a nuttier loaf.
- Add ½ cup sunflower seeds with the flour and press more onto the crust.
📦 Storing & freezing
In a bread bag at room temperature for 4 days. Freeze sliced for 3 months and toast straight from frozen. Do not refrigerate; it goes stale faster.
❓ Frequently asked
How many grams is a cup of rolled oats?
About 90 g per US cup. Use rolled oats rather than instant, which turn to paste, or steel-cut, which stay hard even after soaking.
Why is my sandwich loaf dense?
Usually an under-proved second rise or too much flour. Wait until the dough domes clearly above the tin rim, and weigh the flour rather than scooping it.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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