I really love baking bread. The irresistible smell of activated yeast coupled with that lovely aroma of freshly baked bread makes my mouth water and my heart soar. Over the past few years, I have been able to hone my basic bread baking skills.
When Deb from smittenkitchen published a new oat & wheat bread recipe, I immediately leaped at the chance to try it out. I was pleasantly surprised about how well it turned out. I had thought that the texture of the oats would be really noticeable in the bread but they actually didn’t really make too much of a difference. I did make a number of changes since I wanted to use my 9 x 5 loaf pans to better suit a proper sandwich bread size. I also found the recipe far too salty for some reason, so I cut the salt down so that the bread is generally light in flavor so that my fillings would stand out.
I also created a white bread version of the recipe since my mom prefers white bread instead. I was pleased to discover that either type of flour resulted in a lovely crumb and crisp crust. Those who are looking for more flavor can amp up with brown sugar or brush the tops with honey.
I also tend to choose an overnight rise instead of room temperature rises because I find that the flavor that develops from overnight rises is really quite distinct and lovely. The only thing to watch out for is to properly cover your dough so a tough skin doesn’t form and to let the dough come to room temperature before baking so that the bread will be baked in the middle without the crust becoming too brown.
This bread is nice and crusty, but for those of you that dislike a hard crust, try baking the bread covered the entire length of time. It might yield a pale crust but it won’t be too hard. You can also use a egg wash for a shiny yet soft exterior. I would also lightly grease the tins to make sure the bread comes out in one piece. While there generally shouldn’t be too big of an issue getting it out, those of you with older pans might run the risk of sticky bottoms!
Make sure you knead for at least the specified amount of time. The gluten in the bread needs to be activated so that it will have that lovely crumb interior and chewy crust. To do so, use the windowpane test after you’d finished kneading. You can also use the finger poke test by gently prodding the bread and seeing if it holds its shape. If so, you’re ready to bake!
This bread must be fully cooled before slicing or else the bread will become too crumbly and fall apart. These freeze well and make lunches so much easier now that there is ready-made bread in the freezer waiting to be eaten! I’m a big PB sandwich girl, so I slather on a bit of peanut butter the night before, seal it in a plastic bag, and let it thaw overnight. It also tastes great slathered with butter and lightly toasted!
Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.
Copyright november 2015 ©
Oat & Wheat Sandwich Bread
Crusty wheat bread with a soft crumb interior
>>> Yields 2 9×5 loaves
-Prep: 30 min
-Bake: 35-40 min
- 6 C whole wheat flour (or AP flour)
- 2 1/2 c rolled oats
- 1/2 tbsp salt
- 2 tbsp brown sugar / honey
- 1 large egg
- 1/4 c oil
- 1 1/2 c warm water
- 1 1/2 c warm milk
- 1 3/4 tbsp instant yeast
1) Combine the water, milk, and sugar. Dissolve the yeast in the mixture and let it stand for 5 minutes until bubbles appear.
2) Add egg and oil to the mixture and stir gently.
3) Mix in flour, oats, and salt until a wet dough appears. Let it sit for 15 minutes for flavors to develop.
4) Knead for 5 minutes on low speed and add up to 1/2 c flour is the mixture is still sticky and wet.
5) Cover and allow the dough to proof for 1 1/2 – 2 hrs. Alternatively, let the dough prove in the refrigerator overnight.
6) Remove the dough from the fridge and allow it to come to room temperature before proceeding if proved overnight.
7) Divide the dough into two and knead lightly.
8) Roll the dough into a long rectangle. Roll it into a log and flatten out into another rectangle that is 8 inches long. Roll the dough up so that it is 8 inches long.
9) Place into a 9 x 5 inch loaf pan. Repeat with the other half of dough.
10) Let proof at room temperature for 1 hr or proof overnight again. Remove from fridge and let come to room temperature before proceeding with next step.
11) Bake the loaves at 350 F for 35 – 4o minutes until the bottoms are hollow when tapped and tops are golden brown. If the tops are browning too quickly, cover with foil.
12) Remove from oven and wait 5 minutes before removing from pans.
13) Slice into 1/2 inch slices and allow them to cool before placing in a bag and store in the freezer.