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Oats & Honey Sandwich Bread

Emily
This no knead, oats and honey sandwich bread is delicious and wholesome. The oats are soaked in yogurt for increased digestibility.
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Prep Time 10 minutes
Cook Time 35 minutes
Rising Time 2 hours
Total Time 2 hours 45 minutes
Course Baked goods, Bread, lunch/dinner, Sandwich bread, Side Dish
Servings 4 loaves

Equipment

  • 1 mixing bowl
  • 4 bread pans

Ingredients
  

  • 2 cups oats rolled or old fashioned
  • 2 cups yogurt
  • 2 cups warm water about 110F
  • 1/2 cup honey or maple syrup
  • 1 tbsp yeast dry active or instant
  • 4 tsp sea salt
  • 1/2 cup butter melted
  • 2 large eggs
  • 7-8 cups all purpose flour unbleached, organic

Instructions
 

Soak the oats

  • Combine oats and yogurt in a bowl and allow to soak for 30 minutes up to over night. If soaking overnight, place in the fridge.

Activate the yeast

  • In a large mixing bowl, combine warm water, honey and yeast. Allow to rest until the yeast blooms. About five minutes.

Make the dough

  • Add the soaked oats to the yeast mixture and stir until the oats are no longer lumpy.
  • Mix in eggs, melted butter, and salt.
  • Add flour starting with about half of what is called for. Add additional flour 1/2 cup at a time until the dough cleans the sides of the bowl. The dough will still be slightly sticky.
  • At this point, prepare your bread pans by generously greasing with butter or another light flavored cooking oil/fat. Lard, tallow, avocado oil or olive oil work well.

First Rise

  • Cover the bowl and place in a warm area. Allow to rise for one to two hours or until doubled in size.
  • Once doubled, lightly flour a clean work surface and turn the dough out onto it.
  • Gently knead the dough to shape into a ball. Cut the dough ball into quarters.
  • Shape each quarter into a log and place into your prepared bread pans.

Second Rise

  • Cover the bread pans and allow to rise for another 1-2 hours. You want the dough peaking over the top of the pans, not towering out.
  • Once bread dough has risen sufficiently, preheat oven to 350F.

Bake

  • Bake for 35-40 minutes or until the bread is golden brown with an internal temperature of 190F.
  • Remove from bread pans and allow to cool for at least five minutes before slicing.

Notes

This bread dough also makes wonderful dinner rolls. Each quarter makes 12 medium sized buns. After shaping the rolls, let them rise for 30 minutes to an hour before baking at 385F for 25 minutes or so.
The longer you soak the oats the easier they will be on your stomach. If you aren't sensitive to oats, a thirty minute soak is sufficient. 
Keyword baked goods, oat bread, oats and honey, oats and honey sandwich bread, refined sugar free bread