Honey Oatmeal Sandwich Bread

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A yummy sandwich bread from Brown Eyed Baker. She has excellent photos on her blog, so check out the recipe over there if you need guidance.”
3hrs 45mins
1 loaf

Ingredients Nutrition


  1. Combine boiling water, oats, butter, salt, and honey in a medium bowl. Let stand at room temperature until lukewarm.
  2. Transfer to work bowl of a stand mixer with dough hook attachment. Add remaining ingredients. Turn on lowest speed until it begins to form a shaggy mass, then increase speed to medium or medium-high. Knead until smooth and springy when poked; it may still be slightly tacky. Transfer to a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
  3. Lightly grease a 9x5 loaf pan. Grease your hands and turn the dough out onto a floured work surface. Deflate and gently pat into a 9x5" rectangle. Roll, starting from the short end, into a neat log. Do not taper the ends. Pinch the seam to seal, then place into prepared loaf pan, seam side down. Cover LOOSELY with lightly-greased plastic wrap, then let stand in a warm place until dough stands 1-1 1/2" above rim of pan, 60-90 minutes.
  4. About 20 minutes before dough is ready, preheat oven to 350°F When hot, remove plastic and place pan in oven. Bake 45 minutes; tent with foil after 20 minutes to prevent over-browning. Bread will be golden brown and read 190°F on an instant-read thermometer when done. Remove from oven and let stand 1 minute, then remove from pan and place on a rack. Brush with melted butter, sprinkle with oats, and let cool to room temperature before slicing and eating.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a