I call this sandwich bread, though I’ll admit I rarely end up assembling a traditional sandwich. I’m more prone to turning bread into an open-faced masterpiece or piling my toast with avocado and a runny poached egg. Still, when I do make a proper loaf, this recipe disappears fast.
I love this bread because it’s homemade and wholesome: you know exactly what goes into it, the oats add satisfying chew, and it holds up to generous layers of avocado, bacon, or whatever you crave. This was my first attempt at a true yeast loaf (not a quick bread), and I was pleasantly surprised by how reliably it turned out.
This bread is great for everyday toasting, sandwiches, or simply eating with butter. The texture is slightly dense with good chew from the oats and whole wheat, but still tender enough to slice easily.
Whole Wheat Oatmeal Sandwich Bread
Makes one 9×5 loaf
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 1/4 cups warm milk
- 2 teaspoons honey
- 1 1/2 cups whole wheat flour
- 1 cup old fashioned oats
- 1 1/2 cups bread flour
- 2 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- 1 teaspoon salt
Instructions:
1. In a small bowl, whisk together the warm milk, yeast, and honey. Let it sit until foamy, about 10 minutes.
2. In the bowl of an electric mixer fitted with a dough hook, combine the whole wheat flour, oats, bread flour, salt, and brown sugar. Add the melted butter.
3. Pour in the milk-yeast mixture, then mix on medium speed until a shaggy dough forms. Increase the speed slightly and knead for 5–6 minutes, until the dough becomes smooth and elastic.
4. Transfer the dough to a well-oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
5. Gently deflate the dough and shape it into a log. Place it in a greased 9×5 loaf pan. Cover the pan with oiled plastic wrap and let rise again until the dough is 1–2 inches above the rim of the pan, about 90 minutes.
6. Preheat the oven to 350°F (175°C). Bake the loaf for 35–40 minutes, until the top is golden brown and the loaf sounds hollow when tapped. Remove from the oven and let cool completely before slicing.
Note: I used a slightly larger loaf pan than 9×5, so if you use a standard 9×5 pan the loaf will typically be taller.
This bread is perfect for open-faced avocado toast, an indulgent BLT, or just slathered with butter. It keeps well and slices beautifully once cooled.
Now, I’m off to decide whether to make a BLT for breakfast — or maybe just another avocado toast.