Oatmeal Sandwich Bread

by jenna on August 27, 2012

I want to get back to bread.

I want to get back to baking bread.

I want to sink my hands in dough, get flour everywhere and spend half a day making one loaf, only to rip it open warm and smear it in peanut butter.

This oatmeal sandwich bread is perfect for just that—-sandwiches! It has a crunchy, golden crust and a soft, fluffy interior. It makes the best peanut butter and jelly sandwiches around, if I may say so myself! Seriously, this bread was MADE for pb&j. I developed it in a similar fashion to the oatmeal bread we used to make at the bakery I worked at, only a little sturdier {cause it’ll be tossed in lunchboxes, you know!}. It’s the perfect everyday bread and makes delicious french toast to boot! Don’t think about it—just make it NOW!

But first, I must admit that I almost didn’t hit publish on this post. Really!

I meant this bread to be purely an experimental loaf. I stayed up late the night before, trying to re-learn baker’s percentages, ratio of flour to water and wild yeast starters. I wasn’t sure if this loaf would even turn out….but the real reason I wasn’t going to post this was because I wasn’t sure anyone would actually make it if it did!

You see, you need a scale.

There’s no getting around it really. To get serious about baking bread, you just can’t measure in measuring cups. Measuring cups are meant for liquids—dry ingredients should really be measured by weight and to do that, you need a scale. Because of this, I am going to list the ingredients for this bread in grams. I apologize in advance if this causes inconvenience, but hopefully it drives my point that good bread is a result of properly measuring the weight of your ingredients.

Here’s the exact scale that I have and love. I got it in school but it’s only $24. I highly recommend it! If it has lasted four years in my house, that means it will last about fifty years in yours considering how hard I am on all my electronics and what a total clutz I tend to be daily.

So, while you do need a scale you don’t need a fancy mixer for this! I actually prefer to mix bread dough by hand. You gotta work those arm muscles so you can enjoy warm bread with butter later!

After the initial rise, the dough is rolled in {more} oats and placed in a loaf pan for its final proof. “Proof” is just a fancy name for rise! As the bread bakes, the oats on the outside get all toasty. You don’t want to skip this step!

The only thing left, then, is to bake and dig in. Who can resist a loaf of warm bread from the oven??

I like my warm bread with raspberry jam! And butter! And peanut butter! And almond butter! And cheese! And! And! And! {you get the point}

Oatmeal Sandwich Bread

makes 1 loaf

Print this recipe!

Ingredients:

370 grams unbleached all-purpose flour

48 grams old fashioned oats

14 grams granulated sugar

1 packet (1/4th oz) active dry yeast (not instant)

15 grams very soft butter (1 tbsp)

10 grams salt

1 1/3 cups warm water

additional old fashioned oats for rolling

Directions:

Sprinkle the yeast in the warm water and add a pinch of sugar. Set aside to let the yeast activate.

Mix together the flour, oats, salt and sugar in a large bowl (or in the bowl of a KitchenAid mixer). Add the soft butter and slowly pour in the liquid.

Mix with either your hands or using a mixer with a dough hook attachment until dough is smooth. It will be sticky. By hand, this will take approximately eight minutes of kneading. If you are using a mixer, it will take about four minutes on high speed.

Cover bowl with a dishcloth and set in a warm place to rise for 60-90 minutes—until the dough has just about doubled in size.

When the dough has doubled,  turn it out onto a lightly floured surface and punch down to release any air bubbles caused by the yeast. Cover punched down dough with the dish cloth and let rest for 20 minutes on the counter. This is called the “bench rest”.

Form your dough into a small log and roll in oats. Place dough in a greased loaf pan, cover with cloth and let rise again for 45 minutes in a warm spot. While the dough is rising, preheat oven to 475.

When you are ready to bake, reduce oven temperature to 375 and place bread in oven. Do not open the oven door! It will release steam. Set a timer for 45 minutes . When done, the loaf should be golden brown. If you’re not sure if it’s done, keep it in for five minutes longer. You want a rich dark crust on this loaf.

When done, remove from oven and flip the loaf upright so it stands in the loaf pan (or transfer loaf to a cooling rack). You don’t want the loaf to cool in the loaf pan because it will cause the bottom to get a bit soggy.

Let bread cool for about 30 minutes before slicing…if you can! If you can’t wait, I totally understand.

Time:

active time—20 minutes

total time—about 4 hours

**I do not recommend substituting whole wheat flour for the all purpose here. Using whole wheat flour will make for a dense and heavy loaf, whereas this loaf is light and fluffy.

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{ 97 comments… read them below or add one }

megan @ whatmegansmaking August 27, 2012 at 3:36 am

I’ve made a similar loaf from King Arthur Flour (called oatmeal sandwich bread as well actually!) and we all loved it. I think the oatmeal makes it sturdier, and more interesting. :)
Interesting what you say about weighing ingredients for bread baking. If weight is given as a measurement, I always use it, since it’s more accurate, but I have to say that when I have to use cups to measure, more often than not the bread still turns out great – I think bread is one of those things that is very forgiving :)

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Jenn August 27, 2012 at 3:41 am

YUM!

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IdaBaker August 27, 2012 at 4:00 am

There isn’t anything like the smell of fresh bread baking in the oven. I just made a similar loaf, with the addition of maple syrup. I’ll be featuring it later this week.

Plus, I love your french toast idea. Fresh bread, especially with the addition of healthy oatmeal, makes some of the best french toast out there.

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Alli August 27, 2012 at 4:09 am

Love this! I’m adding this to my list to make.

Hopefully mines will turn our great like yours. I always have a hard time making bread because it turns into a disaster.

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DessertForTwo August 27, 2012 at 4:32 am

Looks delicious! So glad you posted :)

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Michelle @ Eat Move Balance August 27, 2012 at 4:36 am

nothing beats fresh baked bread! looks amazing!

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Anne August 27, 2012 at 4:44 am

Yes Yes Yes Yes Yes Yes Yes!

I LOVE BAKING BREAD! There is nothing better in the whole wide world than filling your home with the scent of yeast bread. Over the last year I have realized 9.5/10 loaves of breads I have made have included oates, I cannot wait to make this!

Food scales are the greatet thing on earth, they are so darn easy!

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Heather @ Girlyeverafter August 27, 2012 at 5:13 am

I actually have a scale that my mom gave me a looong time ago. I’ve never used it since I didn’t have a reason to, but now I do. Fresh baked bread is so comforting! Thanks for the tip on whole wheat flour, I sub all the time thinking it’s the same.

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Angela @ Eat Spin Run Repeat August 27, 2012 at 5:29 am

Mmm I’ve been waiting for this ever since I saw the pic on Instagram! Great point about the scale. I’m more of a savoury/main dish type of girl whereas my sister is the baker in the family, and she insists on using scales for EVERYTHING!! Although I rarely use one, I do have one sitting in my cupboard in the kitchen… which means I have no excuse not to make this! :)

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Laura (Blogging Over Thyme) August 27, 2012 at 5:36 am

This sounds great and I totally have a scale, so I’m definitely going to make this in the future! I actually love scales—they making baking a heck of a lot easier. You can do everything in one bowl and just zero every time :)

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Averie @ Averie Cooks August 27, 2012 at 5:36 am

Jenna this loaf looks amazing! I love the addition of oats sprinkled on top in one of the middle pictures – just so pretty! And of course, PB & J, hello, yes please!

Food scales – makes life easier but I never blog this way because I can already hear it now, But I don’t have a scale…. Good for you for just doing it :)

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Joelle (on a pink typewriter) August 27, 2012 at 5:36 am

Oh my gosh – you read my mind Jenna.. I just got a brand spankin’ new KitchenAid for my birthday LAST night and the first thing I said I wanted to make was bread. It’s happening!

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Molly @ RDexposed August 27, 2012 at 5:38 am

We were just having a dough/yeast discussion last night and finally my boyfriend told me that I just need to buy a scale. I think this is a sign!

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Ali @ Gimme Some Oven August 27, 2012 at 6:02 am

Mmmm….this sounds delicious for kiddie and adult lunches alike! :) And I LOVE my food scale!

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Lindsay @ Pinch of Yum August 27, 2012 at 6:06 am

Gorgeous! Glad you’re getting back into bread. :)

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Shannon @ A Fork In Each Hand August 27, 2012 at 6:22 am

I love baking bread too and get a real satisfaction from doing it. Oatmeal bread is one of my faves…this looks so good! :)

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Maryea {Happy Healthy Mama} August 27, 2012 at 6:23 am

There is nothing more satisfying than making a loaf of bread from scratch. This one is beautiful!

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sally @ sallys baking addiction August 27, 2012 at 6:39 am

Hi Jenna! I’m glad you finally did hit “publish” because everyone needs a good homemade sandwich bread! Especially one that can be the sturdy walls of a glorious PB&J sandwich – my favorite kind. I’ve never made a bread from scratch before but this is a good place to start. :)

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Jill August 27, 2012 at 6:45 am

This looks really good! We eat a lot of pb & j around here, so this would be perfect! I do need to get a scale though… one of these days.

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luv what you do August 27, 2012 at 6:48 am

That bread is gorgeous and I would have loved a slice, or two for my eggs this morning. I always use a scale for baking and actually have 2. I think it is more accuarate, but also it makes for super easy clean up!

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Kaitlin @ A Taste of Bulmer August 27, 2012 at 7:09 am

Oh my gosh that bread looks so delicious and warm and comforting. Exactly what I need on this horribly rainy day in Philadelphia. I think you’ve inspired me to go purchase a scale just so that I can make this….

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Whitney August 27, 2012 at 7:13 am

Hey Jenna- Would a gluten free flour work well in the same ratio for this recipe? Thanks!

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jenna August 27, 2012 at 7:16 am

Not sure because I have not tried that. I am thinking the formula would be a little different for gluten-free–I apologize!

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Becca August 27, 2012 at 7:46 am

There’s a GF flour a friend if mine uses called “cup for cup” and it’s supposed to bake up the same as regular Wheat flours. Give it a shot! The consistency can be a little on the sticky/wet side, but when we’ve used it, it’s worked well.

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Aggie August 27, 2012 at 7:14 am

What a beautiful loaf of bread! I actually think I can make this. My kids would be very impressed ;)

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Jil Murphy August 27, 2012 at 7:18 am

This looks incredible – and I’ve been meaning to get my hands dirty and do some bread-making! Plus, I use my scale for … pretty much everything! I LOVE it. haha Plus, they’re not that big of an investment – you can definitely pick one up for less than $20!

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jenna August 27, 2012 at 7:34 am

mmmm…i bet this was so good right out of the oven.

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bridget {bake at 350} August 27, 2012 at 7:42 am

THIS is my idea of comfort food. I love to get my hands in there, too, Jenna. It’s so relaxing. And, well, you may have just convinced me that I need a scale. ;)

Gorgeous pictures!

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marla August 27, 2012 at 7:45 am

A most fabulous bread recipe ~ linking back to this today. Hope you had a fab weekend!

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Nicole @ Simply Nicole August 27, 2012 at 7:56 am

This looks absolutely amazing! I need to get into baking bread. Never tried it, (aside from banana bread from a box). Autumn seems like a great time to experiment!

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Heather @ Heather's Dish August 27, 2012 at 8:04 am

i actually didn’t know that scales were better for dry ingredients…guess it’s time to dig mine out and dust it off!

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Elisabeth August 27, 2012 at 8:05 am

Looks delicious! I’m not usually a bread baker, but this has to be made…and I even already have a food scale ;)

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Beverly Aragon August 27, 2012 at 8:16 am

Looks (and probably tastes) heavenly!

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Mary August 27, 2012 at 8:59 am

I plan on “getting into bread baking” this fall, when it’s not in the 100s and 90s here on the Mojave in Southern California. I’m filing this as one of the first recipes to try. You almost make bread from scratch sound easy.

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Kim@hungryhealthygirl August 27, 2012 at 9:20 am

All I can say is YUM! I love pb&js and I have a scale. Thanks for posting!!

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Renee' August 27, 2012 at 9:31 am

Fresh bread is SO good – and I’ve never made it from scratch. Time to buy a food scale, thanks for including the one you use in the post!

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Krystle August 27, 2012 at 9:45 am

I have been wanting to learn to bake a good loaf of bread, not just the stuff that comes out of the bread maker. So, yes, please do more breads! I have a scale I am ready to learn :)

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Sam @ Better With Sprinkles August 27, 2012 at 9:52 am

Just another reason why I need to get a food scale, clearly!

Also: would love french toast made with this stuff. That would be amazing.

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Monique @ Ambitious Kitchen August 27, 2012 at 9:54 am

LOVE that you don’t need a bread machine for this! Although, that might be one thing to put on my Christmas list this year. Either way this looks delicious; great photos!

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Caroline L. August 27, 2012 at 10:19 am

I have been so obsessed with peanut butter on toast lately… This sounds so perfect!

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Stephie @ Eat Your Heart Out August 27, 2012 at 10:33 am

I LOVE baking bread! I just made English muffins for the first time this weekend and boy oh boy do I love that yeasty smell that your kitchen takes on while your dough is rising. Does that make me weird? Probably. Oh well.

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Anne P August 27, 2012 at 11:43 am

Omg… this takes me back! I remember the first day we met back in… 2009?… when you were working at the bakery and I bought the oatmeal bread you’d made that morning. I still dream of it. ;)

Miss you! xo

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jenna August 27, 2012 at 6:09 pm

bahahaha better yet…remember when dexter held your hand?!

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meagan August 27, 2012 at 11:48 am

I just ate my first slice of this (topped with glorious pasture butter). It’s a really fabulous recipe, Jenna! The best homemade bread I’ve ever made, for sure.

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Betsy August 27, 2012 at 12:07 pm

OH MY GOSH, your book just arrived in the mail!!! Everything on my agenda will have to wait, I can’t hardly wait to begin reading tonight!!! CONGRATULATIONS
BETSY

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Katie August 27, 2012 at 12:13 pm

I always end up hungry and inspired when I read your blog! I’m sad that my scale is currently in storage, but I’m gonna drown my sorrows in your shimp and rice casserole! Ps, I made the raspberry chipotle wings last night and they were delicious! The only thing that could have topped that off was a Jets win, haha! Cheers!

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Angela @ Happy Fit Mama August 27, 2012 at 12:22 pm

Bread made with yeast used to scare me but I’ve learned some tricks. Every loaf I make isn’t perfect but it sure tastes good!

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erin @WELLinLA August 27, 2012 at 12:46 pm

Bread! I posted photos + a pic of blueberry sourdough on my site today (my current obsession!). Any tips on brands you like when it comes to breads that require starters?

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Gina August 27, 2012 at 12:47 pm

Yum!! I can taste it already! Definitely want to make this.

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Alyssa Trobacher August 27, 2012 at 12:52 pm

I do all my baking by weight Jenna, so I appreciate that you saved me a step and also gave me a more exact measurement, so my results are closer to yours. Glad you posted this recipe, as I was feeling the exact. same. way. about baking bread. It’s time to start again. Thanks!

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Denise @ TLT August 27, 2012 at 1:04 pm

I always find it funny that weighing in the US is usually done in cups instead of a scale. In Europe it’s definitely the other way around (as you already know of course, especially after your time in France!).
I have to say I often use cups when I want to be quick (and because I use many US recipes and have to converse mine as well), but for baking: weighing is the way to go;)

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De August 27, 2012 at 1:07 pm

This looks amazing! Can’t wait to try.

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Julia {The Roasted Root} August 27, 2012 at 1:11 pm

Delicious and nutritious! And perfect slices, wow! Looks great with raspberry jam! I’d totally do PB&J all over this bread….or a nice meaty sandwich too!

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amy walters, aDESIGNdock August 27, 2012 at 1:35 pm

This looks mouth-watering good Jenna! I love bread. Love carbs. Mmm….
Your photo-styling is always so amazing and beautiful. Thanks for inspiring me each morning!

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Kristin Murdock August 27, 2012 at 2:57 pm

I have been having the HARDEST time with bread. It just never comes out quite as fluffily as I would like. I will try once again!

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Courtney August 27, 2012 at 3:58 pm

Just got your book in the mail, Jenna!! Cant wait to read it while I’m cooped up in the house during Isaac.

This bread recipe looks delicious too!

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MyThy as in "Mighty" August 27, 2012 at 4:30 pm

More reasons for me to purchase a kitchen scale! I saw your Instagram photo and have been waiting (patiently) to see it on the blog. Can’t wait to make this sandwich bread!!!

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Cate August 27, 2012 at 5:36 pm

I can’t wait until the temps are a bit cooler so I can turn on the oven and bake this!

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Cassie (Bake Your Day) August 27, 2012 at 5:39 pm

This looks truly incredible, Jenna, so glad you got this one perfected. Can’t wait to try it!

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Chelsea @ One Healthy Munchkin August 27, 2012 at 5:41 pm

This looks so delicious! I baked my own bread from scratch once and even though it took me all afternoon, it was so worth it. I really want to start making my own on a regular basis.

Have you ever tried baking bread with whole wheat bread flour? I believe it has a higher amount of gluten so it is more elastic than regular whole wheat flour, which helps yield better results!

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Charlie August 27, 2012 at 6:14 pm

Made this for dinner tonight, already gone! Whipped out the scale and baked while dinner was cooking. My family thanks you, the bread was amazing!

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jenna August 27, 2012 at 6:32 pm

Oh, that makes me so happy! Glad you guys enjoyed it.

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Kristen August 27, 2012 at 6:37 pm

Oh girl – I’m trying really hard to be good and good right now means now bread… but I think I am in love because I am loving this loaf!

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Julie @ Table for Two August 27, 2012 at 7:02 pm

this looks so fluffy and soft and amazing!! guess it’s time for me to invest in a kitchen scale :)

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JulieD August 27, 2012 at 10:07 pm

This looks amazing, Jenna!! I want to start making bread more…yours looks like the perfect sandwich bread!!

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Holley August 27, 2012 at 10:21 pm

This is beauty and I’m so jealous! I have a gene that causes me to fail at every recipe I try involving yeast. I might need therapy..or maybe just some bread…:)

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Sonya August 28, 2012 at 2:49 am

I couldnt agree more about the scale!! My baking has really transformed since using one. I actually found out that the measuring cups I was using was way off and now I weigh everything. It really does make a difference..espically when baking bread! I’ve pinned this and will make it soon. I LOVE bread baking!

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Angela @ AnotherBitePlease August 28, 2012 at 5:54 am

I’ve been looking for the perfect reason to get a scale – well 1. I think a scale would make me feel like I am really a professional chef; which I am not but hey I can feel that way right. lol 2. Great photos I love oatmeal bread and it looks so beautiful – odd word to use for bread but it is beauuuuutiful.

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Kathy Steger August 28, 2012 at 7:34 am

I just wanted to let you know I made this last night and it is devine. :) Made Hubby super happy.

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Dannette Helgemo August 28, 2012 at 7:54 am

This looks really yummy, may give it a try!! Thx!

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lauren August 28, 2012 at 7:56 am

I have a mixer of their and I love it! They really make the best products that are long lasting! My great grandmother has one of their first mixers that I desperately want to steal!!

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Kristi August 28, 2012 at 12:40 pm

I’ll take your word for it…but you’re right, I’ll never make this! I love making bread but find the idea of buying a scale and weighing ingredients a serious roadblock. Looks great, though!

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Cynthia Sasaki August 28, 2012 at 1:52 pm

I ? my kitchen scale! Baking is so much easier with this in the kitchen.

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Eunice August 28, 2012 at 6:25 pm

Your post inspired me to bake my first loaf of bread! Any tips for storing fresh bread?

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jenna August 28, 2012 at 6:27 pm

Store bread in a brown paper bag (like a lunchbag) at room temp. Don’t stick it in a plastic bag — and don’t store in the fridge for best results :)

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Katie R August 28, 2012 at 7:04 pm

Ummm, I think it needs more peanut butter…

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Kitty August 28, 2012 at 8:12 pm

This bread looks amazing! I just discovered your blog and love your recipes.This loaf of bread looks to die for! So happy to be here! Thanks for sharing.

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Tara@Sugar Spice and Bacon August 29, 2012 at 9:34 am

Confession: I used my old friend google to converte your measurements into cups! The loaf still turned out great! (although I’m sure not AS great as if I had a scale) :)

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Megan @ Megan's Miles August 29, 2012 at 1:14 pm

I just bought a scale online, and I want to make this recipe as soon as it arrives! This breads looks amazing!

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April August 29, 2012 at 7:49 pm

This looks amazing. I use my kitchen scale for all my bread baking, can’t live without it, thank you for the weight measurements! What size of loaf pan did you use?

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Marie-Sophie August 31, 2012 at 4:13 am

:-D I am from Germany and we don’t have measuring cups here… so I grew up having a kitchen scale! And had to buy measuring cups for awesome Australian/British/American recipes :-) Scales rock!! Sooo much more precise!

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Javelin Warrior August 31, 2012 at 6:04 am

I adore freshly baked bread and really enjoy baking my own (although I don’t use a scale for the measurements, mostly because I’m too lazy ((and I don’t own one))). But this bread looks just wonderful and I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

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Cass September 1, 2012 at 10:30 am

This bread is STELLAR! My husband had a plain piece of it this morning and called me at work just to tell me how good it is! This was the first wheat bread reciped I’ve tried. I liked how it didn’t require wheat germy-glutteny-muck because I had all of the ingredients already in the house.

I love your food and your book suggestions and I’m actually going to start reading Cutting for Stone today! Thanks again!

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Kim S September 3, 2012 at 3:12 pm

I can’t wait to try this bread!! I am on a mission to be an awesome bread maker. Just curious–why not use instant yeast? I thought instant and dry active yeast are the same except you have to proof the dry active?

Thanks for this recipe!!

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jenna September 3, 2012 at 5:34 pm

I just prefer to work with dry active—I guess I just have more experience with it. You don’t have to mix the yeast with the water if you use instant—you can just sprinkle the yeast into the ingredients whereas with active, you have to mix with warm liquid first.

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flynthings September 6, 2012 at 5:10 pm

Jenna love all your recipes.. especially vegetarian ones .. I have tried many of them including the non veg ones substituted with veg alternatives. Really interested in trying this bread. Have never baked bread before and was wondering if I need the 1 1/3 cups warm water? The reason I bring it up is I already failed with my first attempt (although with wheat and amaranth flour) .. hoping to make my second attempt with white flour as you recommend.

Thanks for responding!

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Andrea September 18, 2012 at 8:53 am

I just made this and it turned out really well! Any chance you’ll post a whole wheat or multigrain bread recipe?

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jenna September 18, 2012 at 9:03 am

It’s in the works!

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Annie September 27, 2012 at 7:10 am

I have been wanting to try making my own bread and this recipe looks great! Could you give suggestions on the tools you use? What type of bowls do you let your dough rise in? What size loaf pan do you use? Thanks!!

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April October 5, 2012 at 11:23 am

Beautiful loaf! What size of bread pan did you use?

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Whitney December 4, 2012 at 6:23 am

this bread is seriously delicious. i made it in order to have good sandwich bread that isn’t from the store and not extremely expensive. when it was finished cooking, no one could help their selves. couldn’t wait for a sandwich, they just dug right in. making that more often and smacking hands before they eat it all and leave none for sandwiches!! hehe. i was wondering though: ours kinda didn’t seem to be as tall i guess you would say as i was expecting. still tastes incredible, but it’s short and maybe didn’t rise well or correctly. any suggestions? i’m pretty positive i did the recipe exactly as it’s written. idk what went wrong??

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Pluto_Child February 5, 2013 at 7:13 pm

I’ve really been digging on different oatmeal bread recipes lately and this one sounded delightful so I thought I would give it a try. I followed your measurements but the dough came out so wet! I was a bit dubious but decided to go ahead with it. I’m glad I did it came out wonderfully. The crust was amazing. I’ve not had a crust that beautiful on a loaf in a while now and it tastes wonderful. Thanks for the fantastic, simple and delicious recipe!

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Hannah April 15, 2013 at 3:46 pm

Oh my goodness this looks SO good! I just tried making it (it is rising right now) and mine was a wee bit sticky… is that normal?

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Michelle June 18, 2013 at 7:18 pm

I was curious..what if you used oat flour instead of all-purpose or white-wheat?

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Kristin November 12, 2013 at 2:49 pm

We just enjoyed this (and by enjoyed, I mean 4 people devoured an entire loaf). Mine wasn’t dense like a sandwich loaf, I may need to add more flour next time. It was heavenly as it was, though! Light, fluffy, and nicely nutty!

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Kristin November 12, 2013 at 2:50 pm

I wanted to add that we are a dairy free family due to food allergies. I substituted dairy free margarine (Earth Balance) for the butter and it was still perfect!

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Q B January 22, 2014 at 3:03 pm

Sure, a scale is great for lots of things, but since bread is more art than science, and since things like humidity and flour brand can have a huge influence on how much flour your dough needs, I think that giving a range of flour is more appropriate. Having said that, this looks like a great loaf.

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