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Oatmeal Sandwich Bread with Honey

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This simple recipe for Oatmeal Sandwich Bread is a soft and tender sandwich bread delicious toasted or perfect for all kinds of sandwich fillings. Slightly sweet, mildly nutty flavored, with a soft oat studded crust this old fashioned sandwich bread recipe is sure to become an essential recipe in your kitchen!

Closeup view of sliced oatmeal bread

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Honestly, is there anything better than homemade bread?

In my house, that would be answered emphatically, “No.” And for me? This Oatmeal Sandwich Bread is at the very top!

Though… I might say that about almost any homemade bread, still warm from the oven, fresh, and absolutely beautiful.

Made with simple, pantry ingredients like regular all-purpose flour, yeast, oats, and honey, it’s a naturally sweetened bread I find myself making throughout the year for toast and sandwiches. But most especially when we’re staying in and craving comfort food!

Baked Oatmeal Loaf Waiting to Slice on the countertop


Step 1: Making the Dough

You will first mix together the ingredients to form a somewhat sticky bread dough. A stand mixer makes this process incredibly easy. I like to mix the ingredients together first with a Danish Dough Hook and finish with the stand mixer.

Once the dough comes together, it’s ready for its first rise.

Step 2: First Rise

Shape the dough into a round ball and place it into a large oiled bowl. Cover with plastic and let rise in a warm place for an hour or so. It will not completely double but will be puffy.

Bread Dough Rising in a Warm Spot

Step 3: Shaping the Dough

After the dough has risen, remove it from the bowl and turn it out onto a very lightly floured surface. Shape the dough to fit into a 9″ x 5″ loaf pan. This video has some great tips on shaping the dough.

Bread Dough After Second Rising Before Brushing with Egg Whites

Step 4: One More Rise

Let rise another hour or so until the bread crests the top of the loaf pan. Brush with egg white and sprinkle with oats.

Bread Dough in Loaf Pan Ready for the Oven

Step 5: Baking the Bread

Bake the bread in a 350 degree F oven for 35 to 40 minutes or until an instant-read thermometer registers 95 degrees F.

Let cool completely before slicing, if you can wait that long. My family tends to jump right in.

Unsliced Homemade Oat Bread Cooling

Frequently Asked Questions

Should I be using strong bread flour?

I’ve used all-purpose here as it is something everyone tends to have on hand. However, if you have bread flour on hand, go ahead and use it in this recipe. You will see a higher rise.

Can I make this bread vegan or dairy free?

To make the bread vegan or dairy-free, simply substitute plant-based products for the milk and butter. If you want to increase the fiber, use 100% whole wheat flour for the all-purpose flour. 

Kitchen Tools

As an Amazon affiliate, I may earn a small referral credit.

  • Danish Dough Hook: My favorite new tool. I use it to quickly and easily mix the ingredients together to form a shaggy loaf before kneading the bread (Amazon).
  • Stand Mixer: A wonderful tool I use every day in the kitchen, from cookies and cakes to bread and whipped toppings (Amazon).
  • Loaf Pan: This bread will fit a 9″ x 5″ loaf pan (Amazon).
Sliced Oatmeal Bread

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Closeup view of sliced oatmeal bread

Simple Oatmeal Sandwich Bread

Yield: 1 loaf
Prep Time: 2 hours 50 minutes
Cook Time: 35 minutes
Total Time: 3 hours 25 minutes

Simple Homemade Oatmeal Sandwich Bread is a soft and tender bread delicious toasted or perfect for all kinds of sandwich fillings. Slightly sweet, mildly nutty flavored, with a soft oat studded crust.


  • Oatmeal Sandwich Bread
  • 3 cups all-purpose flour (or bread flour)
  • 1 cup old fashioned oats
  • 2 tablespoons butter
  • 1 1/2 teaspoon salt
  • 3 tablespoons honey
  • 2 teaspoons instant yeast (or 1 packet)
  • 1 1/4 cup lukewarm milk
  • Egg Wash/Topping
  • 1 egg white
  • 1 tablespoon water
  • 2 tablespoons oats


  1. Make the Dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough. I like to use a Danish Dough Hook (Amazon affiliate link) to bring the dough together quickly. It is becoming my FAVORITE bread dough tool.
  2. Knead the dough: Knead by hand or in the stand mixer fitted with the dough hook until it is soft, about 5 to 7 minutes. The dough will be quite sticky in the beginning but try not to add additional flour as it will make the bread dry. As it kneads, especially if kneaded by hand, the dough should become springy but soft.
  3. First Rise: Place the dough in a lightly greased bowl, turn to coat, and then cover with plastic wrap. Set it in a warm place and let it rise for 1 hour. It will be puffy but may not double in size.
  4. Shape the Dough: Transfer the dough to a very lightly floured surface. Flatten it into a rectangle shape. Fold the top of the rectangle down to the center, pressing firmly to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat until you've created a log. Tuck the ends under slightly, and place, seam side down, in a lightly greased 9" x 5" loaf pan (*see the video in the post for visual instructions).
  5. Second Rise: Cover with dough with lightly greased plastic wrap. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until the dough has crested the rim of the pan by about 1 inch.
  6. Preheat the Oven: In the latter half of the second rise, preheat the oven to 350°F with a rack in the center.
  7. Add the topping: Whisk together the egg white and water. Brush the mixture over the crust of the risen loaf. Sprinkle with old fashioned oats.
  8. Bake the Bread: Bake the bread in the preheated oven for 35 to 40 minutes or until golden brown and a digital thermometer registers 190°F. Another way to tell if the bread is done is to lightly tap the top of the loaf. You should hear a hollow sound. Cover the bread with foil during the last 10 minutes of cooking if it browns too quickly.
  9. Cool the Bread: Turn the baked bread onto a rack to cool completely before slicing. Store, wrapped, at room temperature for several days; freeze for longer storage.


I've used all-purpose here as it is something everyone tends to have on hand. However, if you have bread flour on hand, go ahead and use it in this recipe. You will see a higher rise.

YouTube video
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 224mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 4g

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