Oatmeal Sandwich Bread

Oatmeal Sandwich Bread | chezcateylou.com

This is my first bread post of 2014!  I might seem overly excited about this, but it is because I love bread.  It doesn’t matter how many times I bake bread, I still get excited every time it turns out well.  And this loaf of oatmeal sandwich bread turned out so well.  TheBetterHalf actually said it was his favorite loaf yet, and that really shocked me because there is a whole cup of oatmeal in here!  He is not the biggest fan of oatmeal.  But you can’t actually tell there are oats in here – they kind of dissolve and the resulting bread has a soft but sturdy texture.  It is the perfect sandwich bread!

Just look at that PB&J – doesn’t that picture make you want one?   I might need to have that for lunch today.  



Now I know yeast bread seems scary, but I promise, it isn’t!  This recipe is so easy, especially if you knead it in a stand mixer.  You can definitely do it by hand too, it just takes a little more elbow grease.

First mix together the yeast and the warm milk in the bowl of your stand mixer.  Let it sit for about 5 minutes, until it is foamy. This is just to make sure the yeast is alive and well.

Then dump the rest of the ingredients in the bowl, and knead it with the dough hook for about 5 -7 minutes, until the dough is nice and smooth.  Meanwhile, lightly grease a separate bowl.

Make the dough into a nice ball, put it in the greased bowl, and roll it around to coat the dough in oil.  Cover the bowl with plastic wrap and then let it rise for about an hour.  The dough likes it to be nice and warm, so make sure you put it in a warm, draft-free place. This particular dough will not double in size, but it will grow and will be nice and puffy.

After the dough has risen, gently punch it down and turn it out onto a silicone mat or a lightly greased counter.  Shape it into a loaf and then place it into a greased loaf pan.  Let it rise for another hour, then bake.  After about 40 minutes, you will have perfect, soft, fluffy sandwich bread.


This bread has a hint of sweetness from honey, and a bit of an earthy, nutty taste from the oats.  It is soft and tender, but sturdy enough for a sandwich.  It makes delicious toast too!  This is a great staple bread to have around the house.


Oatmeal Sandwich Bread

Yield: 1 loaf

This wholesome and slightly sweet oatmeal bread is soft and tender, but sturdy enough to hold a sandwich. You can make it by hand or in a stand mixer. It will become your new favorite sandwich and toasting bread!


  • 1 packet active dry yeast (or 2 teaspoons instant yeast)
  • 1 1/4 cups lukewarm milk
  • 3 cups Unbleached Bread Flour
  • 1 cup rolled oats (old-fashioned oats)
  • 2 tablespoons butter, at room temperature
  • 1 1/2 teaspoons salt
  • 3 tablespoons honey


  1. In the bowl of a stand mixer fitted with the dough hook, stir together the milk and yeast and allow it to sit for about 5 minutes, until foamy. Add the flour, oats, butter, salt, and honey and mix to combine. Knead until smooth, about 5-7 minutes. (This can also be done by hand, about 10 minutes).
  2. Place the dough in a lightly greased bowl and turn to coat the entire surface. Cover with plastic wrap and let it sit at warm room temperature until it is very puffy, about 60 minutes. It might not double in size, that is ok.
  3. Transfer the dough to a lightly oiled surface or a silicone mat and shape it into a log. Place the log in a lightly greased 9" x 5" loaf pan, cover the pan with plastic wrap sprayed with nonstick spray, and allow the dough to rise for 60 to 90 minutes, until it has risen 1" to 2" over the rim of the pan.
  4. Meanwhile, preheat the oven to 350°F. When the bread is ready, bake it for 35 - 40 minutes, until the internal temperature is 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.


Recipe from King Arthur Flour


Oatmeal Sandwich Bread | chezcateylou.com

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  1. says

    I’m loving the texture of this bread! It doesn’t look too dense or nutty. You digiused the oatmeal well! I personally love oatmeal and have only baked it into bread once, but the texture and flavor was so good. I’ll have to give it another whirl! Thanks for sharing!

    • says

      Thanks, MaryFrances! I was worried the bread might be kind of dense but the oatmeal really kind of dissolves and the resulting bread is so light and fluffy!

    • says

      I think this would pair perfectly with soup!! Or it would be even better made into grilled cheese and dunked in the soup! Hope you have a great weekend, Allison!

  2. says

    That bread looks delicious!! My kids especially aren’t fans of the oatmeal texture in baked goods (unless it’s in cookie form!) so I’m thrilled to hear it kind of dissolves. It just looks so awesome!
    I’m a carb lover, as well! I can’t help it – I just want to eat bread and crackers and pretzels all the time! :) And that sandwich … yeah, I’d love one, thanks! Do you mail those out? :)

    • says

      I bet your kids will never know there is oatmeal in here!! Carbs really are the best, I can’t get enough!! I wish I could send you a sandwich…it might get kind of sloppy though :)

  3. says

    Ooo I really like this. I always admire those who can bake bread. I once attempted pretzel rolls and that didn’t turn out so well so I was a tad discouraged. But I definitely want to get my hands on bread making again. Yours looks so perfectly roud. Love it!

    • says

      Thanks, Connie! It can be upsetting when bread doesn’t turn out well – I’ve definitely had my fair share of flops! But once you get the hang of it, you’ll be hooked!

  4. says

    Your bread looks SO perfect–I’m so impressed! I’ve had some moderate success with yeast breads, but never with sandwich bread! I really want to try this! Have you ever tried this recipe with AP flour instead of bread flour? I’m always reluctant to buy flours I don’t already have on hand…also, all of your recipes look DELICIOUS! I want to make that vegetarian chili next–super yum!

    • says

      Thank you so much Erika! I haven’t tried this particular recipe with AP flour. I do know what you mean about buying different types of flours, but I think you’ll be able to use up bread flour pretty easily if you are going to start baking more bread!

  5. says

    Oh my gosh, how PERFECT is that bread?! You put storebought to shame! Gorgeous — and I looove oatmeal bread. Bookmarking for a cozy Sunday baking session.


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