Sourdough Oatmeal Sandwich Bread Recipe

5 from 6 votes

Sourdough Oatmeal Sandwich Bread Recipe

Soft and hearty Sourdough Oatmeal Sandwich Bread perfect for peanut butter and jelly or turkey sandwiches. Oatmeal porridge keeps bread moist for days.

Prep Time30

Cook Time45

Rise Time12

Course: Breakfast, lunch

Cuisine: American

Servings: Slices

Calories: 147kcal

Author: Hannah Dela Cruz

Equipment

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

Metric - US Customary

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.

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