Honey Oat Sandwich Bread

Name: Honey Oat Sandwich Bread
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Yield: 1 loaf
Cuisine: American
Ingredients: 300 milliliter warm water around 110°F; 3 tablespoon honey; 7 gram active dry yeast 1 packet; 80 gram rolled oats plus more for topping; 2 tablespoon olive oil; 1.5 teaspoon fine sea salt; 420 gram bread flour; 1 piece egg beaten with 1 tbsp water for egg wash

by Leanna's Tiny Bakery 5.0

Plan ahead — needs about 2 hrs extra

Hands-on time is short; just leave room for the 2 hrs of hands-off time to do the work.

55 minActive2 hrsHands-off

20 min
Prep: 2.9 hrs
Ready in: 1
Servings: Medium
Level

Mix the dough

Combine warm water, honey, and yeast in a large bowl. Let sit 5 minutes until foamy. Add rolled oats, olive oil, and salt. Add flour one cup at a time, mixing until a soft dough forms that pulls away from the sides of the bowl.
Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. It should bounce back when you poke it. Place in an oiled bowl, cover, and rise until doubled — about 1 hour.
Shape and second rise

Punch down the dough and shape into a log the length of your loaf pan. Place in a greased 9×5-inch pan, cover loosely, and rise 45 minutes until the dough crowns 1 inch above the pan rim.
Bake

Preheat oven to 375°F. Brush the top with egg wash and scatter rolled oats over it. Bake 32–38 minutes until deep golden brown and the bottom sounds hollow when tapped. Cool completely before slicing — at least 45 minutes.

Ingredients

Batch

Units

Steps

Tips

Don't slice hot bread. The crumb is still setting inside. 45 minutes minimum.
The egg wash is not optional if you want that bakery finish. Water wash works but goes pale.