Oatmeal Wheat Sandwich Bread
Elevate your homemade bread game with this hearty and wholesome Oatmeal Wheat Sandwich Bread. Made with a nourishing blend of whole wheat flour, all-purpose flour, and rolled oats, this recipe combines the natural sweetness of honey with the richness of milk and butter for a soft, moist crumb. Perfect for everything from sandwiches to morning toast, this bread strikes the ideal balance of hearty texture and delicate flavor. The slow rise ensures a tender, airy loaf, while the optional sprinkling of oats on top adds a delightful rustic touch. Ready in just over an hour of hands-on prep and baking time, this homemade bread is an approachable yet rewarding baking experience for home cooks of all skill levels. Whether you're looking for a healthier bread option or a crowd-pleasing staple, this Oatmeal Wheat Sandwich Bread is sure to become a recipe you'll revisit again and again.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 cup Rolled oats
- 1.25 cups Warm water (110°F/45°C)
- 0.5 cup Milk (lukewarm)
- 0.25 cup Honey
- 2 tablespoons Unsalted butter (softened)
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 2 tablespoons Rolled oats (for topping, optional)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, lukewarm milk, honey, and instant yeast. Let sit for 5 minutes until foamy, indicating the yeast is active.
Add the rolled oats, whole wheat flour, all-purpose flour, softened butter, and salt to the bowl. Mix until a shaggy dough forms.
Knead the dough for about 10 minutes by hand or 5–6 minutes in a stand mixer fitted with a dough hook, until the dough becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time as needed.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Grease a standard 9x5-inch loaf pan. Punch down the dough and turn it out onto a lightly floured surface. Shape it into a tight log and place it seam-side down into the prepared pan.
Cover the loaf with plastic wrap or a towel and let it rise for 45 minutes to 1 hour, or until the dough has risen about 1 inch above the rim of the pan.
Preheat your oven to 375°F (190°C). If desired, brush the top of the loaf with water and sprinkle with the additional rolled oats for a decorative touch.
Bake the bread in the preheated oven for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 472.9 g | 172% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 57.1 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 353 mg | 27% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2277 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
