A light and hearty sandwich bread made with 100% whole wheat flour, oats, and honey.
One of my biggest frustrations since moving to a small rural town is that often there are shelves of the grocery store that sometimes go days or even weeks before getting restocked. And bread seems to be one of the biggest offenders. During every weekly trip I wonder— will they have bread today?
I got fed up and decided that it was time to ditch the store bought stuff and bake my own. And so that’s just what I did. After the first slice of this honey whole wheat and oat sandwich bread I knew there was no turning back. Why have I not done this sooner?
Now we can have as many sandwiches and slices of toast as we like, without any trips to the store. And this bread is so much better for us— no preservatives or unpronounceable ingredients. It’s just whole wheat flour, rolled oats, a little honey, butter, milk, water, yeast and salt. Better still, it’s homemade. Doesn’t get much better than that.
Since it’s made with 100% whole wheat I was worried it might not make for the best sandwich bread, but the milk, butter and honey all work to tenderize the dough and aren’t just there for flavor. Be sure you don’t skimp on kneading or rising time, and you’ll pull a near perfect loaf from the oven.
This bread has a tender texture and hearty flavor, and it sure beats anything you can find at the grocery store.
(If you’re looking for an even heartier loaf, check out my 100% whole wheat bread. It’s lower in fat, but has a denser texture. Still scrumptious, though!)
Honey Whole Wheat and Oat Sandwich Bread
- 1 cup water (250 ml)
- 1 cup milk (250 ml)
- ¼ cup unsalted butter (56 grams)
- ¼ cup honey (80 grams)
- 3 - 3½ cups whole wheat flour (340-395 grams)
- 1 cup old fashioned rolled oats , plus extra for sprinkling (100 grams)
- 1 packet active dry yeast (2¼ teaspoons)
- 1 teaspoon salt
- 1 large egg + 1 teaspoon water , for egg wash
- In a small saucepan over low heat warm the water, milk, butter and honey until butter is melted and mixture is smooth. Cool for a few minutes, or until 120-130°F.
- In the bowl of a stand mixer fitted with a dough hook, or in a large bowl if you plan to mix by hand, combine 2 cups of the whole wheat flour, oats, yeast and salt. Add the milk mixture and mix until combined. Add the remaining whole wheat flour 2 tablespoons at a time until the dough is still sticky but clears the side of the bowl. You may not need all 3 ½ cups flour, or it's possible you'll need a bit more.
- Continue to mix or knead by hand until smooth and elastic (7-8 minutes with a mixer, 15 minutes by hand). Place dough in a grease bowl, cover and let rise in a warm place until doubled, about 1 hour.
- Gently punch down dough and knead a few times. Roll dough out on a lightly floured surface into a rectangle 9 inches wide. Starting with a short end, roll up the dough. Place seem side-down in a greased 9x5-inch loaf pan. Cover with plastic and let rise until doubled again, about 1 hour.
- Preheat oven to 400°F. Brush top of loaf with egg wash and sprinkle with oats, if desired. Bake until crust is dark golden brown and loaf sounds hollow when tapped, about 45-50 minutes. Remove from pan and let cool for at least 20 minutes before slicing.