This homemade sandwich loaf has a soft, dense crumb thanks to a blend of whole wheat and quick oats, and just a little hint of sweetness from honey. It's perfect for pairing with hearty winter soups and stews.
- 1 cup milk
- 3 tbsp honey
- 3 tbsp butter
- 1/4 cup lukewarm water
- 2 1/4 tsp quick-rise yeast
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup quick oats
- 2 tsp salt
- 1 tbsp honey
- 1 tbsp quick oats
- In a small saucepan set over low heat, warm the milk until small wisps of steam start rising from the surface. Stir in the butter and honey until the butter is melted. Remove from heat and whisk in the hot water and yeast. Set aside to proof for 5 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the all-purpose flour, whole wheat flour, quick oats and salt. Add the warm milk mixture, and stir until the dough starts to come together. Using the mixer (or your hands), knead for 7-10 minutes or until the dough is smooth and elastic.
- Shape into a ball and transfer to a lightly oiled bowl. Cover with a clean dishcloth and set aside in a warm, draft-free spot until doubled in size, about 1 hour.
- Punch down the dough, and transfer to a clean work surface lightly dusted with flour. Roll into a 9 by 12-inch rectangle and roll up into a loaf. Pinch the seam shut, and lay into into lightly oiled 9×5-inch loaf pan. Cover and let rise for another hour, or until it doubles again in size.
- While the loaf is rising, preheat oven to 350F.
- When ready to bake, warm the remaining 1 tbsp honey in the microwave until liquid. Brush onto the top of the loaf, and sprinkle with the remaining 1 tbsp oats.
- Bake the bread in preheated oven for 45-50 minutes, or until the top is deeply golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool completely and serve sliced with honey and butter.