Homemade Whole Wheat Oatmeal Sandwich Bread w/ Tomato Jam
Homemade oatmeal wheat sandwich bread is amazing. Make a few loaves to share. You’ll make someone very happy!
Wheat Oatmeal Sandwich Bread Recipe
The maligned sandwich loaf. A second-class citizen in the bread world. Soft, mass-produced, with nothing artistinal or interesting about it. Bearer of boring pb&j’s and bologna sandwiches. Oscar Meyer has a better repute than the soft sandwich loaf breads.
Yet, are they really such an inferior loaves? Or has it become such a commercial mainstay that it becomes hard to admire its qualities. It’s like trying to appreciate Barber of Seville overture after watching Bugs Bunny shave up Elmer.
Easy Wheat Bread Recipe
We say rise up! Rise up noble Wheat Sandwich Bread loaf. Hold your crust high amongst your doughy brethren. Made in the hands of ones who love you, your crumb is one of our favorites. Especially you, the Whole Wheat Sandwich bread Loaf.
Your beautiful singe of crumb balanced by a delicate softness as we toast and grill you. Yet there is still that extra layer of texture and flavor given by the whole wheat which leads us to you over your brother the White Loaf. How glorious of a grilled cheese you make when paired with smoked Gouda, paper-thin sweet onion slices, crisp sweet pickle slices and a touch of balsamic. A wonderful nutty toast your gently charred slices provide. Perfect for a glancing spread of butter and jam.
Bow down before no other loaf. Every loaf has its wonder and quality, and yours is no less than any others. Do not undervalue yourself gentle sandwich loaf, because we love you and will always make you. You hold the heart of a boy who bakes.
For our latest loaf, as the nation tires and continues to braves the winter chill, we thought to open some of our bottled summer sunshine, tomato jam.
Our Homemade Tomato Jam Recipe
We had a great tomato season and were determined to save as much as possible for exactly this time of year. Even though we now live in the comfort of Southern California weather, the memories of growing up months of snowy winters will never be forgotten. The cold and gloom starts to settle into the bones. Snow isn’t “pretty” anymore. It’s annoying. And cold. I remember and feel your frostbit toes.
So here’s a sweet reminder of the warmth of summer. The ice will thaw and warmth will come again.
-Todd
Start with the dry active yeast
mixing flours and oatmeal
allow bread to rise
viola, ready for the oven
Whole Wheat Oatmeal Sandwich Bread
Ingredients
- 1 cup (240ml) Water
- 1 cup (240ml) Milk
- 1 pkg. Active Dry Yeast (2 1/4 teaspoons or 7g)
- 1 Tablespoon (20g) Honey
- 2 Tablespoons (40g) unsulphured Molasses , preferrably not backstrap molasses
- 2 1/2 cups (300g) Whole Wheat Flour
- 2 cups (275g) Bread Flour
- 1 cup (90g) Rolled Oats
- 1/4 cup (1/2 stick or 56g) unsalted Butter , melted and cooled slightly (plus extra if topping loaf with oats or bran)
- 1 Tablepoos (15g) Kosher Salt
- optional:
- bran or additional oats for topping loaf
Instructions
- Lightly butter 9x5x3 bread loaf pan.
- Gently warm milk and water to about 115°F/46°C. Combine water, milk, yeast, honey, and molasses in the bowl of a standing mixer. Stir to dissolve yeast. (If you aren't sure if your yeast is good, wait 5 minutes to see if it blooms-bubbles. If it doesn't throw out and start over.)
- Add flours, oats, melted butter, and salt to the liquid mix. Using the bread hook and stand mixer, mix for 6 minutes on medium speed. The dough should climb the dough hook and slap around the sides of the bowl without sticking. If the dough is sticking, add a tablespoon or two more of flour at a time until the dough comes cleanly away from the sides of the bowl.
- Cover the bowl with a towel and place in a warm area to rise. Leave to rise for about an hour or until doubled in size (to test if it has proofed enough, gently poke the dough- if it springs back, it needs to proof longer - if a dimple remains, it is ready.)
- Shape the loaf. Put the dough on a lightly floured work surface. Flatten out the bubbles while working the loaf into a square shape. Grabbing the top edge, fold the dough down towards the middle. Grab the bottom edge and fold up to the middle, bringing the two edges together. Pinch the seam and sides, sealing them with your fingers. Roll the dough back and forth, plumping it into an even log and about the size of your bread pan. Gently place the dough into your bread pan, seam side down. Press the dough gently into the corners of the bread pan.
- Cover the loaf with a towel and leave it to rise in a warm area for about an hour or until the dough rises to half again its size and is puffing up barely over the edges of the loaf pan.
- While the dough is rising, preheat the oven to 400°F/205°C.
- If loaf topping is desired, gently brush some melted butter over the top of the loaf, being careful not to deflate it. Sprinkle the top of the loaf with bran or oats.
- Bake for about 40 minutes, rotating halfway through. The loaf is done baking when the crust is dark brown and sounds hollow when tapped. Remove the loaf from the pan and allow to full cool on a baking rack.
Nutrition Information per Serving
Here’s moreeasy bread recipes for you.
I had a question about one of their recipes. They answered it immediately and professionally. Great website!
In the recipe it says 1 packet of yeast or one tablespoon. Those are not equivelent? Does that mean that the extra yeast in the tablespoon won’t matter? Thanks very much for the recipe!
Hi Bret,
If you are using yeast from a jar, it should give you its equivalent of one packet. Some are 2 1/4 teaspoons, others I think due to having bigger granules are more. The one we were using when writing out the recipe had the equivalent as one tablespoon. I would base the amount you use off of the jar labeling if possible to equate to one packet, or else start with the lesser amount (2 1/4 t) and if anything, give it a longer rise if necessary. Thanks for bringing it up. We’ll adjust the recipe to make it more clear. Good luck and happy baking!
Tried the recipe. It was wonderful. Besides being a beautiful loaf of bread, the texture and flavor is out of this world. I recommend this recipe to anyone. I am looking for more recipes containing whole wheat and oatmeal and your site is the one I am choosing. Glad I found you.
I’m baking the breads as we speak. I doubled the recipe, and also replaced 1/2 cup of whole wheat flour with wheat germ. This recipe does make a HUGE bread. I’m so happy to see them rising. This is the first time I try a recipe from your site, thank you!
This looks delicious! Could I use almond milk instead of dairy milk?
Can this be made in a bread machine?
We don’t have a bread machine at home, so we’ve never tried and the author who the recipe was adapted from made no mentions either. Our best advice would be double check the recipe with the advice from this site. Good luck!
Lovely recipe, thanks very much for posting this. Have being looking for a nice brown sandwich loaf recipe for ages
I have found my new bread recipe! I just tried this today and it is awesome! I’ve been trying to eat healthier and incorporate more whole grains into my diet. That means switching from white bread to whole wheat. I don’t mind, since I love wheat bread. But a loaf of wheat bread at my grocery story runs from $4-5 a loaf! But I love making bread and my local co-op sells bulk whole wheat flour for .99 a pound, so making it is a better option. And this recipe is going to be my stand-by. I just pulled the loaf out from the oven about 10 minutes ago, and of course, I had to try a slice. I liked it so much I made a sandwich! Yum! Now I’m just waiting for it to cool down enough for me to put it in a container. And hide it from my family. ๐
made this yesterday and it turned out great. i made it by hand, kneading for 15 minutes and only using a little over half of the bread flour called for in the recipe to get the consistency i wanted. i didn’t have molasses so i just replaced the same amount with honey. thanks for sharing!
I am making this bread as we speak. I did a little substitution, I used all whole wheat flour and subtracted a 1/2 cup of the four and used a1/2 cup of ground flax seed (ground in the blender, some whole, others not). I learned that for flax to really be beneficial, it must be ground first otherwise your body can’t get the nutrients out of it.
How did it turn out using all whole wheat?
Thanks
It turned out great! Just have to make sure you bake it long enough so it isn’t more dense in the middle… but it tasted great! the flax smelled a little interesting when I ground it, but it just tasted like delicious slightly sweet wheat bread when I ate it! I actually split the loaf in half and froze it immediately when it was cool.
For those who home brew…I substituted 1cup of dried spent grains for the oats with great success.
I love this bread…… could you tell me the nutrition facts please.
So glad you love it. Sorry, we have no idea on the nutrition facts. Best guess is to google a site where you might be able to input the recipe and it will give you the breakdown. Good luck.
I LOVE this recipe! I just linked back to you on my blog!
I love this bread. However – the first time I made it the loaf was huge (at least 10″ tall!). Since then I’ve actually made it as 2 loaves, and they are completely normal sized loaves.
I used 1 tbsp. blackstrap molasses and 2 tbsp. honey and it tastes great! I also didn’t have bread flour, so I used all-purpose and added 2 tbsp. vital wheat gluten. Texture and taste turned out wonderful. Thanks for sharing this recipe; I need to get the book.
Great bread! I measured my ingredients by weight. I’m not sure how you determined your weights though…I used weight equivalents to the measurements you gave (for me 1 cup of flour = 120 grams and 1 cup of rolled oats = 80 grams). I did end up having to add a bit more flour, it was very sticky (and I didn’t use bread flour – just a combo of white whole wheat, spelt, whole wheat and a little vital wheat gluten). How did you determine the measurements?
For our recipe we start with weight, then double check the volume of the weight. It is very common to have to make adjustments to the flour quantities when making bread. Moisture in the air, different flours, even same “type” of flour but harvested at different times of year will affect it. For our bread recipes we try to err on the slightly under amount for weight of flour, since it is much easier to add more flour than liquid. I’m glad you loved the bread!