Oatmeal Sandwich Bread

It’s official! Back to school is here! And with this Oatmeal Sandwich Bread, back to school is going to be just a wee bit toothsome and tasty this year.

And who doesn’t like toothsome and tasty? I certainly do! And this Oatmeal Bread doesn’t disappoint!

Why I’m Creating My Own Sandwich Bread

My friends, the summer has been busy with…summering. So, lunches have been a bit non-traditional for the most part.


When I have endeavored to make lunches for everyone in the house (including the two dogs, who now eat lunch?), I’ve fallen into the convenience trap and just made sandwiches for everyone. Using store-bought sandwich bread.

Well, I recently looked at the ingredients in my family’s favorite “natural” sandwich bread, and confirmed what I’ve known for a while. That I didn’t want my family eating store-bought sandwich bread anymore unless it was an absolute emergency. So, I dusted off a few of my own sandwich bread recipes and got to work. And I’m bringing these recipes to you now, in case you’re looking for a much more healthy alternative to the sandwich bread on store shelves.

The Set Up for this Oatmeal Sandwich Bread

This Oatmeal Sandwich Bread is incredibly easy to make, and, if you already make bread, you probably already have most (if not all) of the ingredients in your pantry!

*Please note that this post contains affiliate links to the ingredients and products that I use in my own kitchen.*

Oatmeal sandwich bread picture with twine

Whole Milk: whole milk adds flavor, color, and protein to the dough. It’s also the liquid for this particular dough. You can also substitute oat milk, but there will be a distinctly oatmeal flavor to this bread if you do that, in addition to a slight nuttiness.

Instant Yeast: instant yeast helps this dough to come together a little more quickly than active dry yeast. You can substitute active dry yeast, but you’ll have to extend the rise and proofing time by a few minutes. I exclusively use SAF Instant Yeast for sandwich bread.

Turbinado Sugar: yeast is a living organism and it likes to eat sugar. So I give it a little turbinado sugar snack to help the initial proofing process.

Bread Flour: I prefer bread flour in this recipe. The higher protein content of bread flour leads this loaf to be an incredibly beautiful, high-rising one. You can substitute all-purpose flour, but your bread will not rise as high. Also, depending on the protein content in your all-purpose flour, the texture might be noticeably softer. For this recipe, I used King Arthur Baking’s Bread Flour.

Kosher Salt: salt is the major flavor driver in any bread. Without salt, bread is often left tasteless. I prefer kosher salt for bread, due to the larger granules. If using table salt, I recommend cutting the amount in half.

Vital Wheat Glutenvital wheat gluten (also known as vital wheat gluten flour) is a high-gluten dough enhancer. Coming in at 80% protein, it’s an important ingredient for great crumb in sandwich loaves. You can absolutely omit vital wheat gluten if you wish; the outcome, however, will be a more dense loaf. I use Bob’s Red Mill for Vital Wheat Gluten.

Whole Eggs: eggs are one of my favorite multi-tools for baking. The fatty egg yolk adds delicious flavor and texture to this bread, and the protein-rich egg white helps create the amazing structure.

Old-Fashioned Oats: in this loaf, old-fashioned oats are responsible for the wonderful, toothsome texture. Plus, as a Mommy, knowing that my kiddos are getting something so healthy in the bread that they’re eating gives me extra peace of mind.

Egg Wash: I use a whole egg for my sandwich bread egg wash. Egg wash creates an amazingly beautiful shine on sandwich bread, making it much, much more enticing!

Oatmeal Sandwich Bread prep

Beginners Start Here

If you’re new to baking, or this is your first foray into bread, check out some of these BwB resources to help you become more confident with this Oatmeal Sandwich Bread!

And, BONUS, I recently posted a video on the BwB YouTube channel about how to shape sandwich bread dough! You can check it out right here!

These resources certainly aren’t mandatory for you to successfully make this bread, but they can help answer some burning bread questions for you!


Do you have lots and lots of questions about how to make incredible bread? Join us on September 17 and September 18 for BwB Bread Bootcamp! During this special, live, interactive event, your bread will be transformed from passable to predictably AMAZING!

Click here for details! Purchase early for 10% off with code BREAD10!

Frequently Asked Questions About Oatmeal Sandwich Bread

How Long Will This Bread Last?

This bread will last for about 48-72 hours at room temperature, depending on how it’s cut and stored. This recipe makes two loaves, so I recommend freezing one so that you can have bread for the whole work week!

What’s the best way to store this bread?

Cut from the center! Start slicing bread in the center, then smush (*this is a technical term*) the two ends together and wrap tightly with saran/cling wrap. The longer the bread ends stay intact, the longer you’ll have fresh bread!

Can I make this bread without vital wheat gluten?

Absolutely! The vital wheat gluten aids with rise and texture. But it’s not mandatory. It does help if you’re trying to get that gorgeous sandwich bread texture, and it helps create a bread that has more structure. Without it, the bread will not rise as high, and it will be less airy.

Do you have any other sandwich bread recipes?

Absolutely! Currently, there is a Classic Sandwich Bread recipe on my site. There are three others coming very soon!

How did you get your kiddos to eat Oatmeal Bread?

I took the oatmeal garnish off of the top and they LOVED it. 😂

Each sandwich bread in my repertoire has a very special place in my heart. This one, Friends, is an incredible bread and I hope you love it! Onto the recipe!

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Oatmeal Sandwich Bread

This delightful Oatmeal Sandwich Bread will make you never want to buy bread from a store ever again!  It pleases children and adults alike and is wonderful for ALL the lunchtime sandwiches coming up in the fall months.


Units Scale
  • 250 g (1 c) plus 2 tbsp whole milk
  • 1.5 tbsp instant yeast
  • 3 tsp turbinado sugar
  • 160 g (2 c) old-fashioned oats, ground, plus two tablespoons for garnish (optional)
  • 640 g (5 c) bread flour
  • 1 tbsp kosher salt
  • 2 tbsp vital wheat gluten

3 eggs, divided (2 for dough and one for egg wash)


  1. Warm milk to 110°F-115°F.  Add instant yeast and turbinado sugar and stir to combine completely.  Allow yeast to proof for 8-10 minutes, or until it becomes foamy on top.  If yeast does not become foamy, then try again with new yeast.
  2. Use a food processor or spice grinder to pulse the 160 grams of old-fashioned oats to desired consistency.  Because I make this for my children, I pulverize the oats, but you can leave some intact for an even more deliciously toothsome bread.  Add pulverized oatmeal to bread flour and whisk to combine.
  3. Add yeast/milk mixture, salt, vital wheat gluten, two eggs, and 512 grams (about 4 cups) of the oatmeal/flour to a large mixing bowl (or the bowl of a stand mixer).  Use a wooden spoon or the flat beater of your stand mixer to mix on low speed until flour is completely combined.  The dough will be very loose and sticky at this point.
  4. If using a stand mixer, switch to the dough hook attachment.  If making by hand, you can continue using a wooden spoon, or switch to a Danish dough whisk at this point.
  5. Add flour/oatmeal mixture, 32 grams (1/4 cup) at a time, adding more once the previous addition is fully incorporated into the dough.  
  6. Once all of the flour/oatmeal mixture is incorporated and the dough is in the shape of a rough ball, turn the dough out onto a very lightly floured work surface and knead by hand for about two minutes before adding any additional flour.  The kneading process itself helps gluten development and sometimes you don’t need additional flour!  You can also continue kneading with a stand mixer, but I don’t recommend leaving the mixer 
  7. If necessary, add bread flour, one tablespoon at a time, then knead by hand for at least a minute after each addition.  This dough should not need more than 3-5 tablespoons of additional flour.
  8. You’ll know the dough is done when it passes the windowpane test.  The dough should be tacky, but not sticky when it is done.
  9. Spray the mixing bowl with a light coat of nonstick spray.  Shape the dough into a ball and place into the mixing bowl.  Cover loosely and allow to rise in an area free of drafts for about an hour, or until the dough has doubled in size.  Alternately, you can check your dough by doing the finger poke test, which is my favorite way to test bread dough!
  10. Use a digital kitchen scale to separate the dough into two equal halves.  Use your fingers to shape the first half into a rough rectangle.  Fold the short end of the rectangle up 1/3 of the way and use the heel of your hand to seal the dough.  Fold the resulting triangular-shaped sides of the dough into the loaf and use the heel of your hand to seal.  Repeat this two more times, until you have a loaf shape.  Then, pinch the final seam and roll gently over the seam to form the final seal. (Confused about how to shape sandwich bread loaves?  Check out my video tutorial on YouTube!)
  11. Prepare a 9”x5” loaf pan by lightly spraying it with cooking spray or lining the whole pan with parchment paper (including the sides).  Place the loaf into the loaf pan, seam side down, and repeat step 9 with the second half of the dough.
  12. Allow the loaves to rise for another 50 minutes, or until the loaves are roughly 1” over the top of the loaf pans.
  13. During the final rise (proofing) time, preheat your oven to a true 400°F.  A long preheat time is essential to getting a beautiful loaf!  Also, during this time, add the last egg and one teaspoon of water to a small bowl and scramble thoroughly.
  14. When the loaves are finished proofing, gently brush egg wash over both loaves.  Sprinkle the remaining oatmeal on top of the loaves.  Bake at 400°F for 20-25 minutes.  Loaves are done when they reach an internal temperature of 190°F, or when the loaves sound hollow when thumped on the bottom.
  15. Remove loaves from their pans immediately after baking and place on a cooling rack.
  16. Allow loaves to cool for at least 45 minutes before slicing.
  1. Allow loaves to cool completely before freezing for storage.


  • This bread can last in the freezer for up to a month.
  • This bread is best eaten within 48 hours of making it, if it’s left out at room temperature.
  • Plastic wrap is great for bread storage, and will give you another day of freshness if used properly.
  • Author: Shani

Thanks for joining me for Part 2 of the bread series, my friends! See you next time!


Do you have lots and lots of questions about how to make incredible bread? Join us on September 17 and September 18 for BwB Bread Bootcamp! During this special, live, interactive event, your bread will be transformed from passable to predictably AMAZING!

Click here for details! Purchase early for 10% off with code BREAD10!

Check us out on Instagram!

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    1. This bread came out perfectly! The step by step instructions gave me the confidence I needed to make this recipe. I really appreciate your in depth explanations and tips to making sure to get the perfect bakes. Thank you for this recipe Shani!


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