Whole Wheat Oatmeal Sandwich Bread Recipes

OAT WHOLE WHEAT BREAD

Steps:

• Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
• Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

WHOLE WHEAT OATMEAL BREAD

Steps:

• 1. Pour steel-cut oats and boiling water into the bowl of a stand mixer. Let soak for 30 minutes, or until warm to the touch.
• 2. Add butter, honey, and yeast to the water mixture, and stir to combine. The warm water should start to soften/slightly melt the butter.
• 3. Add all remaining ingredients (yeast, salt, flour) and mix with the paddle attachment for 3-5 minutes, or until dough is sticky, but holding together in a ball. Cover and let rise at room temperature for 1-1/12 hours, or until dough has doubled in size.
• 4. Dump dough onto a lightly floured surface and pat it out with your hands to make a rectangle, about 6x10" or so. You want the short end of the rectangle to be the same size, or slightly smaller than, the length of a loaf pan. Starting at a short end, tightly roll up the dough into a log. Sprinkle oats on the counter and roll the dough in the oats to get them to stick.
• 5. Grease a loaf pan with nonstick spray, and put your shaped loaf into the pan. Cover and let rise for at least 45 minutes, but up to 1 1/2 hours, until the loaf has risen to the top of the pan.
• 6. When the loaf has risen, turn on the oven. Preheat to 375 degrees Fahrenheit, and bake the bread, uncovered, for 30-40 minutes. A finished loaf of bread will be golden brown and feel hollow, not squishy, when you push/tap it.
• 7. Let bread cool, then cut and use for all your sandwich needs. Bread is best stored in an airtight container at room temperature for up to 4 days. Pre-sliced bread freezes well, and slices can be removed from the freezer as needed to make sandwiches.

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY

Steps:

• In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
• NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
• Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
• NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
• On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
• Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
• Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
• Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
• Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
• Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
• Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
• Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
• Preheat the oven to 375°F (190°C).
• Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
• Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
• Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
• Enjoy!

OATMEAL WHEAT SANDWICH BREAD

Steps:

• Using bread machine:
• Add first 6 ingredients together in bread machine pan, let sit for 10 minutes until bubbly.
• Add vegetable oil, bread flour and salt. Let the bread machine mix and knead the dough. If dough is too stiff or too wet add a little more flour or water to make a smooth slightly sticky dough. Turn off bread machine before the rise cycle begins and put dough into a large oiled bowl to rise. Cover and let double in size ( about 35-45 minutes).
• Note: This recipe can be made by hand or mixed and kneaded with a kitchen-aid mixer. * If using all-purpose flour add 1 Tablespoon Vital wheat gluten.
• After first rise punch dough down and divide into two equal pieces. On a lightly oiled or floured surface; punch out air bubbles and shape each piece of dough into a loaf and place into two oiled 9x5 bread pans, cover and let rise again until double or until dough is about 1 inch over tops of pans.
• Bake at 350 degrees for 30-35 minutes. ( if getting too brown on top cover with foil last 15 minutes of baking) Remove from bread pans and turn out onto cooling rack. For softer crust spread butter over tops of loaves while still warm. Let cool at least 1 hour before slicing.