I still remember my mom bringing home a golden brown loaf topped with oats. This Sourdough Oatmeal Sandwich Bread reminds me of that hearty sandwich breads I loved as a kid. With a soft texture and a nutty flavor this bread is perfect for peanut butter jelly, but is sturdy enough for a tall BLT.
Jump to:
- Benefits of adding oatmeal to bread
- Why I love this recipe
- What you need
- What to bake this recipe in
- How to make Sourdough Oatmeal Sandwich Bread
- Step 1: Make the porridge
- Step 2: Make the dough
- Step 3: Bulk fermentation
- Step 4: Shape the dough
- Step 5: Cold proof
- Can I bake this bread the same day?
- Step 6: Bake
- Baker's Tips
- You may also like
- Sourdough Oatmeal Sandwich Bread Recipe
This was a great recipe that made a fantastic loaf of oat bread, very delicious. Well worth the time to make it...Thank you for sharing this most excellent recipe! We will definitely make this again & again!
- Sky
Benefits of adding oatmeal to bread
If you've seen my Sourdough Japanese Milk Bread recipe, you might already know about the Tangzhong method. This technique involves adding a cooked starch to the dough. This technique involves adding a cooked starch to the dough, helping it retain moisture without becoming too sticky or difficult to handle. Oatmeal porridge works the same way, increasing hydration to create a softer, plusher texture and extending the bread’s shelf life.
Why I love this recipe
- Uses active sourdough starter with no yeast.
- A long fermentation enhances both the flavor and texture of this loaf.
- Made by hand - no special equipment needed.
- Oatmeal adds moisture that makes this bread softer and less likely to dry out.
What you need
Active sourdough starter: Make sure your starter is mature and active before attempting this recipe or your dough will not rise and your bread will be gummy.
Old-fashioned oats: This recipe was tested using old-fashioned oats. Quick oats will work just fine if that's all you have on hand. The volume measurement may be different, but the gram measure should be the same.
Whole wheat flour: Adds an earthiness and a nutty flavor. You can leave it out and use all bread flour, or substitute other flours such as spelt, einkorn, kamut, or even oat.
Honey: Naturally complements the flavor of oats, sub maple syrup, molasses, brown sugar or white sugar for sweetness.
What to bake this recipe in
This recipe makes one 9 by 4 inch loaf. Using a pullman pan with high sides ensures a taller loaf. You can, however, use a regular loaf pan if that’s all you have, just know that your loaf may not appear as tall as mine when it bakes (don’t worry it will be just as delicious).
How to make Sourdough Oatmeal Sandwich Bread
Step 1: Make the porridge
Bring oatmeal to a boil and cook for 5 minutes. Transfer to a plate and let it cool completely.
Step 2: Make the dough
Mix the ingredients with the oatmeal porridge until a shaggy dough forms. Knead the butter into the dough until it no longer feels greasy. Turn the dough out on a clean surface and knead until smooth and supple.
Step 3: Bulk fermentation
Let the dough rise in a warm place until doubled in volume, about 4 to 6 hours.
Step 4: Shape the dough
Turn the dough out onto a clean surface and flatten it into an 8-inch square. Fold the top edge toward the center, pressing it down with the bottom of your palm. Bring the top corners in toward the center, then roll the dough into a cylinder. Drag it along the work surface to seal the seam.
Step 5: Cold proof
Brush the top of the dough with milk. Spread a thin layer of oats on a plate, then roll the dough over them to coat. Transfer the dough to a parchment-lined Pullman pan. Place the dough in the refrigerator and cold proof overnight.
Can I bake this bread the same day?
Yes! Skip the cold proofing and let the dough complete its final rise at room temperature. Bake once it has fully risen, this should take about 2 to 4 hours.
Step 6: Bake
Take the dough out of the refrigerator and let it rise at room temperature until the dough fills the pan, about 2 to 4 hours. Bake at 375 F for 45 to 50 minutes.
Baker's Tips
- Weigh your ingredients. Using a scale is much more accurate than the measuring with cups and tablespoons.
- Use a mature active starter, you’ll want a healthy starter that’s strong enough to efficiently ferment the dough and allow it to rise.
- The best way to check if the bread is done is with an instant-read thermometer. It should read 190°F when fully baked.
- Let the bread cool completely before slicing. While it may be tempting to tear into this bread right out of the oven, slicing it while it's still hot will cause all of the moisture to escape and cause your bread to dry out faster.
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Sourdough Oatmeal Sandwich Bread Recipe
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Ingredients
Oat Porridge
- 30 grams old-fashioned oats
- 226 grams water
Dough
- 280 grams bread flour
- 120 grams whole wheat flour
- 113 grams active sourdough starter
- 170 grams whole milk
- 56 grams unsalted butter softened
- 42 grams honey
- 8 grams salt
Topping
- 14 whole milk
- 20 grams old-fashioned oats
Click US Customary to view volume measurements
Instructions
Day 1
- Combine oat porridge ingredients into a small saucepan and cook on medium high heat until the mixture comes to a boil. Lower the heat and continue to simmer until the oats have cooked and porridge has thickened noticeably, around 3 to 5 minutes. Your porridge will continue to thicken as it cools so you don’t want it to dry out completely as you are cooking it, set aside and allow to cool completely.30 grams old-fashioned oats, 226 grams water
- Once your porridge has cooled to room temperature, combine dough ingredients with porridge into a large mixing bowl. Mix with a wooden spoon or a bread whisk until the a shaggy dough forms.280 grams bread flour, 120 grams whole wheat flour, 113 grams active sourdough starter, 170 grams whole milk, 42 grams honey, 8 grams salt
- Knead the butter into the dough until completely absorbed. Your dough will start out greasy and get progressively smoother and less sticky.56 grams unsalted butter
- Cover the bowl with plastic wrap and let it rest for 30 minutes. This will allow the flour to hydrate fully, making your dough less sticky and easier to work with.
- After your dough rests, turn it out onto a clean work surface and knead for 10 minutes. Your dough is ready once it feels strong, only slightly sticky and passes the windowpane test
- Place the dough back into the oiled container, cover and allow the dough to ferment in a warm spot (78 F) until the dough has doubled, this can take anywhere from 4 to 6 hours.
- Once bulk fermentation has completed, knock the air out of your dough.
- Line a Pullman pan with parchment paper.
- Turn the dough out onto a lightly floured surface and flatten it into an 8-inch square. Fold the top edge of the dough towards the middle.
- Bring the top corners in toward the center, then roll the dough into a cylinder. Drag it along the work surface to seal the seam.
- Place oats on a plate, brush the top of your dough with milk. Gently pick up your dough and roll the top of it onto the oats.14 whole milk, 20 grams old-fashioned oats
- Place your dough seam side down into your loaf pan, cover the pan with plastic wrap. Transfer the dough to the fridge and cold proof overnight.
Day 2
- Take the loaf pan out of the refrigerator and let it rise in a warm spot until doubled in volume or the dough almost fills the tin, about 2 to 4 hours. You may be able to skip this step if your dough rose in the refrigerator*
- Once your dough is close to being ready, preheat your oven to 375 F and bake for 45 to 50 minutes or until it is golden brown and the center registers at 190 F/87 C when measured with an instant read thermometer.
- Remove the baked loaf from the oven and turn it out of the pan onto a wire rack to cool. Allow the loaf to cool completely, about 2 hours before slicing.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Use a mature active starter, you’ll want a healthy starter that’s strong enough to efficiently ferment the dough and allow it to rise.
- The best way to check if the bread is done is with an instant-read thermometer. It should read 190°F when fully baked.
- Let the bread cool completely before slicing. While it may be tempting to tear into this bread right out of the oven, slicing it while it's still hot will cause all of the moisture to escape and cause your bread to dry out faster.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Andrew says
I made this today, but I had to increase the flour significantly. This should not have been a surprise because the recipe as written calls for excessive liquid. I believe there is an error in the recipe.
Hannah Dela Cruz says
Hi Andrew, this recipe does have a lot of liquid, but most of the water is absorbed by the oats as they cook. If the oats are fully cooked and thickened, the liquid shouldn’t feel excessive.
Stephanie says
Light and fluffy bread. Great taste!!!
Hannah Dela Cruz says
So thrilled that you loved them!
Cin C says
Love this recipe! My son & husband who both have eczema actually tolerate this bread over any other type of commercial or sourdough bread, so thank you so much for developing this recipe! I also tried adding 1 tsp of cinnamon & some raisins it enhances the oats even more, almost like an oatmeal raisin cookie but in bread form! I also have had success mixing this in my Kitchen Aid, but you need to go up to setting #6 for 1-2 minutes to get the dough to really come together.
Hannah Dela Cruz says
Wow I'm so glad you love the recipe! Those are amazing additions. I have eczema as well so I totally understand.
Barbara says
Can I use quick oats instead? That is all I have on hand.
Hannah @ Make It Dough says
Absolutely! Quick oats will work perfectly and shouldn't affect your bake too much.
Emily says
Should the porridge by runny? How much liquid goes into the bread with porridge? My dough is super stiff. I did do half whole wheat, half white bread flour. Does bread need more liquid when using whole wheat flour? Thanks!
Hannah Dela Cruz says
Yes, whole wheat needs more hydration than bread flour, which is why your dough feels stiff. Check out my post on different types of flour—it has info that might help!
https://makeitdough.com/best-flour-for-sourdough/
sky says
This was a great recipe that made a fantastic loaf of oat bread, very delicious. Well worth the time to make it. We paid attention to the instructions-it took much longer to rise to double-both the bulk and loaf, but it was well worth the wait. Thank you for sharing this most excellent recipe! We will definitely make this again & again! Oh, and we tried to mix this in the stand mixer-our advice-just don't! Follow the recipe as written & you will get a great loaf of bread.
Make It Dough says
So glad you tried and loved the recipe. This one is definitely one of my favorites. Glad you tried doing mix-ins! Even though it didn't work out you never know until you try.
Ann Christine Hoffmann says
I made it this morning and it is delicious! Thank you for the simple recipe! Far superior to store bought bread!
Make It Dough says
So happy you love it!
Mari says
Hello! Any specific instructions for making the dough in a stand mixer?
Make It Dough says
No particular tips! Just make it as you would make any other bread.
Wendy says
WOW!
This is an amazing recipe producing one of my favorite new sourdough loaves!
So thankful and appreciative of this recipe that you shared.
It is super good just plain or toasted.
I have already made a second loaf this week!❤️
Hannah Dela Cruz says
So glad you loved the recipe!
Sarah says
What size Pullman pan?
Make It Dough says
Hi my pullman pan is 9 by 4 inches, there's a link to the exact one I use in the blog post 😁
Barbara says
Forgot to ask about making these into buns, could I get 6?
Make It Dough says
I'm not sure about the quantity for buns as I've never tried.
Mary says
The recipe says put the dough in freezer overnight and then on day 2 to remove from refrigerator. Is it going in the Freezer?
Make It Dough says
It should go in the refrigerator. I've edited the blog post to reflect that. Thank you for catching my mistake.
Susan Gebhardt says
Sounds good. You said to put the loaf in the freezer overnight. Did you mean the refrigerator, or do you really put it in the freezer?
Make It Dough says
Thanks for catching that! It's been corrected!
Lisa Mae ❤️ says
Have you ever made gluten-free sourdough starter?
Make It Dough says
No I've only made it with wheat flour.
Lisa Mae ❤️ says
Thanks!
Banjo's Bread says
At the end of day 1 you say put in the freezer, should that not be fridge?
Make It Dough says
Great catch! I've corrected it in the recipe. Thank you!!