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About the Recipe: The finished bread is definitely a go-to sandwich bread that is packed with whole grains but is as light as white bread. I love the idea that it uses white whole wheat flour, old-fashioned oats, and a touch of pure maple syrup. It is the type of bread that can be used for breakfast dishes, toast, and even those hearty sandwiches.
Recipe by: Gesine Bullock-Prado, My Vermont Table, Countryman Press, 2023. Recipe: Oat Bread
Cook’s Note: I baked 1 loaf of bread instead of two. Big mistake since it was so delicious that half of the loaf I baked disappeared at the dinner table. I used unsweetened almond milk rather than starch water. If you need only 1 loaf, see the recipe below.
Divide the dough in half and roil each piece of dough into the prepared pans and cover with plastic wrap. Place in a warm area of the house and allow to proof until the loaves have risen above the rim of the loaf pan and when you gently poke them, the indentation partially springs back, about 1-1/2 hours.
Preheat the oven to 350 degrees F, then bake the loaves for 35 to 40 minutes, until the internal temperature reads 190 degrees F. Tip the loaves out of the pans onto a cooking rack and allow to cool.
Yield: 2 loaves
pdf for Copy of Recipe – Oat Sandwich Bread
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