Homemade Sandwich Bread Variation: Oatmeal

by Tammy Taylor~

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Well y’all already know that I make an effort to supply my handsome RancherMan with his favorite Homemade Sandwich Bread, He loves it so much more than the commercial stuff and I feel good knowing that my bread is filled with only natural ingredients I recognize and can pronounce.  Plus DANG, the lazy-girl er, I mean efficient side of me loves that my *KitchenAid Mixer makes it so much easier!  But I find myself lately with an extra supply of oatmeal.  Although I’m using often with both hot, hearty Flavored Oatmeal as well as my own Homemade Pumpkin Granola for breakfasts,  I wonder if I can amend my bread recipe to use up some of these healthy oats too.  As it turns out yes I can, and with surprisingly delicious results!

SOFT OATMEAL SANDWICH BREAD - I've amended our favorite KitchenAid sandwich bread to include a bit of oat flour, The result is DELICIOUS! #TaylorMadeHomestead

Substituting ‘Oat Flour’

I made 3 loaves of bread today although the recipe below is for two loaves.  I usually do an approximate 2/3 white and 1/3 wheat (ish) blend of flour.  But today I experimented by replacing one cup of the whole wheat flour with a cup of ‘oat flour’ I had made by putting oatmeal in my coffee grinder and pulsing it until powdered.  (I’m telling ya, my small collection of *Coffee Grinders is perhaps some of my most useful kitchen tools that I don’t necessarily use for their  intended purpose of grinding coffee beans!  LOL)

Other than the oat flour substitution I followed the rest of the recipe as usual.  I pulled the loaves out of the oven when there was 5 minutes remaining to bake as I usually do when I’m buttering the tops of the loaves.  But this time instead I melted a small amount of a butter/honey mixture and brushed it on the tops of the loaves.  Then I sprinkled raw oats lightly on top of each loaf, returning them to the oven for their last 5 minutes of baking time. My hope was that this would add a subtle sweetness while giving the oats a little something to help them hang on.

Adding Whole Oats To The Crust

I’m extremely pleased with the taste of this oatmeal version of my homemade bread.  Plus it came out deliciously soft.  But although the bread was delicious, my method of affixing the raw oats on top of the loaves didn’t work.  Almost all of it fell off as I was cutting of the bread. So I turned to my panel of experts (aka: the Smarty-McSuperSmart followers on our TMH Facebook Page) and asked them what they did to keep the oats on the tops of their own homemade bread.  Did they use an egg white/milk wash? Maybe something else?  As is typically the case, my FB friends came through for me with some great suggestions for me to try next time.

  • ElleMental says: “usually brush sugar water on right before the bread goes in the oven. I brush the loaf, sprinkle oats then tap the oats with a silica brush with a little more sugar water. Then 5-10 minutes before they are done, I brush the loaves again.”
  • Allan Swain says: “We sell an oatmeal molasses bread, amongst others, at the farmers markets we go to. Once risen and just before going into the oven we give it a liberal whole egg wash and then sprinkle oatmeal on top. We still lose a little but for the most part it stays on.”

So next time I bake our Sandwich Bread I’ll FOR SURE be adding the oat flour since I absolutely loved that result.  And I’m sure I’ll continue to experiment with the oat flour quantity – maybe replacing some of the white flour as well next time.  Plus I’ll give these helpful suggestions for keeping the raw oats on the tops of the loaves a try as well.  How are you most successful keeping those amendments such as oats or seeds sprinkled of the tops of your own loaves in place?

And just to make it easier, I’m adding below my sandwich bread recipe amended to include a bit of oat flour.  The dough tends to be a little stickier with the oat flour addition and I ended up adding just a touch more all purpose flour to get a workable dough even though it was still somewhat sticky afterward.  But the end result was delicious!

Oatmeal Sandwich Bread

Yield: 2 loaves

    • 1/2 cup milk
    • 3 Tablespoons sugar
    • 2 teaspoons salt
    • 2 Tablespoons butter
    • 1 Tablespoon with bacon grease
    • 4.5 teaspoons active dry yeast (or 2 pkgs)
    • 1.5 cups warm water (105 – 115 degrees)
    • 5 – 6 cups flour using the blend below
(2.5 to 3.5 cups all-purpose flour, 1.5 cups whole wheat flour, 1 cup oat flour)

Instructions:

Heat milk, sugar, salt & butter until butter melts and sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water, pour into * KitchenAid bowl and add lukewarm milk mixture and the whole wheat & oat flour as well as 2.5 cups of the all-purpose flour.  Attach dough hook and mix on Speed 2 for about one minute or until all ingredients are incorporated.

Continuing on speed 2 add remaining flour as needed, 1/2 cup at a time and mix until dough clings to hook and cleans the sides of the bowl (about 2 minutes)  Continue kneading on Speed 2 for about two minutes longer or until dough is smooth and elastic.  (Dough will be slightly sticky)

Place dough in a greased bowl, turning to grease top.  Cover and let rise in a warm place free from drafts until doubled in bulk, about 1 hour.

Punch dough down and knead by hand on a floured surface for about two minutes.  Divide in half and roll each half into a rectangle with a rolling pin.  Then by hand roll each rectangle into a log, pinching the ends to seal, and place each log into a greased 9x5x2 loaf pan, turning to coat the top.

Cover & let rise in warm draft-free location until doubled in size, approximately 50 minutes.  Remove cover and turn oven to 400 degrees (375 for glass pan) and bake for 30 minutes.  (If desired, you can use one of the suggestions in the post above to sprinkle raw oats on top of the loaf at this time).   When only 5 minutes of baking time remains brush melted butter on top of each loaf and then allow to finish baking.

When bread is done, allow the bread to cool 5 minutes in their pans, then remove the bread from the pans and place loaves on a wire rack.  Cover loosely with kitchen towel and allow to cool completely.  (or do as we do & cut a chunk while it’s still hot & ENJOY!  LOL)

 

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37 thoughts on “Homemade Sandwich Bread Variation: Oatmeal

  1. Keri

    This oatmeal bread sounds healthy and delicious. I really want to try this. Thanks for finding out how to get the oats to stick to the top of the loaf. Thank you for the recipe!

    Reply
    1. Taylor-Made Homestead Post author

      It’s RancherMan’s favorite now Keri. The texture of the oat flour is similar to the texture of whole wheat, but a little lighter and not as gummy. It’s so delicious! ~TMH~

      Reply
  2. Rosie (@greenrosielife)

    Very interesting – when I saw this post my first thought was “Where would I get oat flour in France?” – now I realise I can make my own. Fabulous and thank you #WasteLessWednesday

    Reply
    1. Taylor-Made Homestead Post author

      …at least that’s what I do Rosie and it always works beautifully for me! ~TMH~

      Reply
  3. Katy SkipTheBag

    Thanks for sharing the tips on how to keep the oats on and for sharing on the Waste Less Wednesday Blog Hop!

    Reply
    1. Taylor-Made Homestead Post author

      Sometimes I try to put oats on the top and sometimes not. But the helpful tips from our followers were much appreciated. I love that we can all learn from each other. ~TMH~

      Reply
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  8. Beth

    I love that your recipe uses bacon grease. We always have plenty of that around! Thanks for sharing on Simply Natural Saturdays.

    Reply
    1. Taylor-Made Homestead Post author

      We don’t eat a lot of bacon, Beth, so I beg my parents to save their bacon grease for us. LOL ~TMH~

      Reply
  9. Beth C

    I’ve read both your post and the recipe, but I’m a little confused. Do you use both wheat flour and oatmeal flour along with the regular flour? Or do you use only regular flour and oatmeal flour? Also, is the regular flour just all purpose flour or do you use bread flour?

    Reply
    1. Taylor-Made Homestead Post author

      Sorry it’s not clear Beth, sometimes I’m so used to what I’m doing I don’t spell things out well enough for others to understand. Although the original recipe calls for “5-6 cups all-purpose flour”, when I’m making it I typically split the flour to about 1/3 whole wheat and 2/3 all purpose just to make it healthier without it being too heavy & dry for us. This Oatmeal Bread Variation uses the same 5-6 cups measurement of flour but I’m replacing some of the whole wheat with oatmeal flour that I made by pulsing whole oats in my coffee grinder. For this Oat version I add the required 5 – 6 total cups of flour using this blend: 2.5 to 3.5 cups all-purpose flour, 1.5 cups whole wheat flour, 1 cup oat flour. ~TMH~

      Reply
      1. Beth C

        Thanks, I’m sure regular bread bakers understood and I thought I did, I just wanted to make sure, since I don’t usually bake bread. I’ve wanted to, but just haven’t because of working with the yeast seem complicated. I’m going to to try yours. Thanks!

        Reply
        1. Taylor-Made Homestead Post author

          You know Beth, I felt the same way as you. And I got frustrated when my bread didn’t rise like I wanted. But I was stubborn enough to keep trying to figure it out (and RancherMan’s enough of a bread eater that he still scarfed down ‘failed bread’ with enthusiasm. LOL) Read the post with my original Taylor-Made KitchenAid bread recipe, I detail what procedures I found that kept me failing time & time again – maybe it can keep you from making the same mistakes I did. (here’s the original link –> http://taylormadehomestead.com/finally-a-soft-delicious-sandwich-bread/ ) The original recipe just shows all-purpose flour – it’s easier since regular flour typically makes a lighter loaf. After my initial successes I began supplementing some of the white for wheat flour just because of the healthiness of it and to me it gives a more hearty loaf too. Start with all white flour and once you get the hang of it you can start substituting small amounts of different flours for some truly great loaves. After you’ve made a few batches, you just get a ‘feel’ for when the dough is right – I’d always heard that and it’s true. Don’t give up – you’ve got this! ~TMH~

          Reply
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  11. heather

    Oh, wow!! This looks aaaaahmazing! I am going to try this recipe tomorrow (as I usually bake bread that day). I have wanted to find a good oatmeal bread recipe, so here’s hoping it turns out as well for me as it did for you! Thanks for adding this to From The Farm…yet another favorite this week! Hope to see you again Friday!

    Reply
    1. Taylor-Made Homestead Post author

      RancherMan has asked me to experiment by using more of the oat flour in my recipe Heather – something that surprises me since he loves the bread and messing with the recipe might not offer up the results he’s come to expect. But next time I whip up this recipe I’ll replace a little more of the wheat flour with the oat flour and keep increasing each time I make a batch of bread up to & including replacing all of the whole wheat flour. I’ll be sure to share how it goes! ~TMH~

      Reply
  12. Renee

    I just love homemade bread! I would like to make homemade bread every week and never have to buy the other stuff 🙂 Thanks for this recipe. It looks delicious!

    Reply
    1. Taylor-Made Homestead Post author

      Yes ma’am Renee. Bread day at Taylor-Made Homestead is tomorrow (we don’t ‘work’ on Sundays) and I’m sure to be making several loaves of this oatmeal version. I was well pleased with the recipe. ~TMH~

      Reply
  13. CJ

    I make a a bread similar to yours BUT My old fashion oats are soaked in hot water (cup for cup) and then added to whole wheat and AP flour – very light and fluffy bread CJ

    Reply
  14. Gina

    This is exactly the bread recipe I’ve been searching for!! I needed to find a healthy bread that didn’t have too many pricey ingredients. Using oat flour is genius! I’ll have to give this bread a try this weekend. Thank you so much for experimenting and sharing this great recipe with us. I’ve already pinned this recipe to try within the next week or so. Looking forward to eating that grilled cheese sandwich!

    Reply
    1. Taylor-Made Homestead Post author

      I think you’ll be pleasantly surprised Gina. Give it a try and let me know how you like it! ~TMH~

      Reply
  15. Daniela Nelson

    Thanks so much for this recipe! I had to do some baking today anyways and I came across your bread recipe – I tried it and it turned out wonderful! Not too sweet, soft, and, I’m with you here, terrific when enjoyed warm – preferably with some butter :-). I didn’t have any bacon grease, so I added some canola oil instead, plus I added a sprinkle of baking soda after the first time of rising, because I wanted a real soft bread. I tried the tip with the sugar water and put some quick cooking oats on top. Delicious! Thanks again for the great recipe!

    Reply
  16. ColleenB.~Texas

    Putting the honey/oatmeal mixture on before you put your bread in the oven if gives the oatmeal a chance to bake right into the bread and will have less droppings.

    Reply
  17. ColleenB.~Texas

    Your bread looks Fantastic. My mom would make oat bread and what she used was Honey. Spread or drizzle warm honey over the risen dough before it bakes (roughly 1 T.) onto the surface of the bread, sprinkle with about 1 tablespoon of oats

    Reply
    1. Taylor-Made Homestead Post author

      Hummm… Maybe my failure was waiting until the last 5 minutes of baking time? Thanks for the tip Colleen. ~TMH~

      Reply

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