Honey Oatmeal Sandwich Bread

As you've probably guessed by now I try to make enough bread that I don't have to buy any.  Not that there is anything wrong with the store bought kind in fact I still need to every so often when I haven't gotten around to making my own.  That being said, I'm sort of always on the lookout for great sandwich bread.  Bread that has a tight crumb that won't fall apart when you make a sandwich. 

I really enjoyed this bread.  It's nutty, yet sweet from the honey and sturdy enough for sandwiches.  I approve.  Not to mention is has oatmeal and whole wheat so also a healthy bread.  Win Win!

You begin by making a mixture using old fashioned oats, boiling water, honey, butter and salt.  Let that sit until the mixture cools to lukewarm.

In a separate bowl; mix the yeast, dry milk and all-purpose flour and whole wheat flour.  The dough will be sticky.  Put it into a greased bowl, cover with Saran wrap and let it rise for an hour. 

Pour the dough onto a floured surface and knead into a smooth dough.  Spread it out and shape into a 9 inch log.  Grease a 9x5 inch loaf pan and place the dough in it.  lightly grease the top of the loaf and then cover with plastic wrap and let rise for 1 to 1 1/2 hours until it has risen about 1 1/2 inches above the top of the loaf pan.

Toward the end of the rise time, pre-heat the oven to 350 degrees. Cook for 20 minutes and then cover with aluminum foil so it doesn't get too brown. Now cook for an additional 25 minutes.

Right out of the oven rub the top with some salted butter and sprinkle with oats.  Let cool in the loaf pan.

I ate my first piece when it was still slightly warm and it was heaven.  The honey taste comes through perfectly.

I found the recipe here.

1 1/4cups boiling water
1 cup old-fashioned rolled oats
2 tablespoons unsalted butter, cut into 3 pieces
1 1/2 teaspoons salt
1/4 cup honey
1 cup whole wheat flour
1 2/3 cups all-purpose flour
1/4 cup nonfat dry milk
2 teaspoons instant yeast


Mix the boiling water, oats, butter, salt and honey in a mixing bowl and let sit until the mixture cools down to lukewarm.

Add the flours, dry milk and yeast and process using the dough hook on your stand mixer.  You can also do this by hand or use your bread machine.   Once the dough becomes smooth, put it in a greased mixing bowl and cover with plastic wrap until it's doubled in size.  About an hour.

Pour the dough onto a lightly floured surface and form into a 9 inch log.  This can be done by rolling the dough out slightly making sure it's 9 inches wide and then rolling it up into a log shape.  Place the dough into a greased 9x5 inch loaf pan.  Grease the top of the dough and cover with plastic wrap for 1 to 1 1/2 hours or until the top of the dough has risen about 1 1/2 inch over the loaf pan.

Begin pre-heating the oven at the end of the rise cycle.  Place the loaf in the oven and bake for 20 minutes, then cover with tin foil and bake for 25 more minutes.  Spread with butter and sprinkle with oats right out of the oven and then let cool before slicing.