I found what looked like a very good recipe for a sandwich loaf on King Arthur Baking. On that site it was called Back Of The Bag Oatmeal Bread, the meaning of which completely escapes me. However the recipe looked very promising so I decided to try it.
I am pleased to say the recipe works very well indeed, providing a lovely soft textured loaf that rises well that is very good indeed for sandwiches.
As with most breads, this recipe takes some time but it is worth the effort. All though the recipes calls for rolled oats I am fairly sure that any type of oats would work well.
For ease I used my stand mixer, as it makes kneading the dough so much easier, but the entire recipe can be done by hand if required, or preferred.
My loaf turned out so well, and tasted so good that I made two more a few days later. This bread is going to become a regular feature of my lunches from now on.
- 360g(2 1/3 cups) strong white bread flour
- 100g (1 cup) rolled oats(mine were the old fashioned rolled oats)
- 63g (3 tbsp) honey
- 28g (2 tbps) softened unsalted butter
- 285ml(1 1/4 cups minus 1 tbsp) lukewarm milk
- 8g(2 tsp or 1 packet) instant yeast
- 1 1/2 tsp salt
- 1 egg white
- 1 tbsp water
- additional 2 tbsp rolled oats
- oil for greasing
- Place the milk in the bowl of a stand mixer(or into a large bowl if doing by hand.
- Add the honey and then sprinkle the yeast on the top
- Add the butter.
- Add the oats, and then the flour.
- Sprinkle the salt over the top.
- Knead the mixture, with the dough hook, for about 6 or 7 minutes, until the dough is springy but still slightly tacky.
- Lightly oil the work surface and tip the dough out onto it.
- Form the dough into a ball by folding it up into itself.
- Place the ball of dough into a lightly oiled bowl and turn over so that the ball is coated.
- Cover the bowl with plastic wrap and leave it to proof in a warm place for about an hour. It will just about double in size.
- Grease and 9x5inch/23x13cm loaf tin.
- Tip the dough out onto a lightly greased surface and flatten it into a rectangle about 6×8 inches.
- Fold one 6 inch edge into the centre of the dough and use the heel of a hand to push the seam into the dough below.
- Take one corner of the folded dough and pull diagonally into the centre and then do the same with the other corner. Press down to seal the seams, as before.
- Fold the top down again and seal, and then fold it down and seal two more times, until you have a log which is about the length of the loaf tin.
- Lift the dough and place it in the loaf tin, pressing down to push it into the corners.
- Loosely cover the loaf tin with lightly greased plastic wrap and allow it to proof for about 1 to 1 1/2 hours, until the dough has risen about 1 inch above the top of the tin.
- As the rising time comes to an end preheat the oven to 180C/160C Fan/ 350F.
- Add the water to the egg white and beat until foamy.
- Brush the egg white mixture over the surface of the dough.
- Sprinkle the rolled oats on the top, you may not need all the oats.
- Bake the loaf for 35 to 40 minutes, until the bread has risen well and turned a nice brown colour.
- Remove from the oven and tip out onto a wire rack. The bottom should sound hollow when tapped, and the internal temperature should be at lest 88C/190F.
- Allow the bread to cool completely before slicing.