September 03, 2014

Honey-Oat Sandwich Bread

I've made bread many times using a cast iron dutch oven, but until recently I had never tried making sandwich bread.  Thanks to Sandra Bullock's sister I recently bought a pullman pan for an ice cream dessert recipe.  That particular recipe was a mess, however I've since discovered the loaf pan bakes beautiful bread.

This recipe comes from King Arthur Flour and I found when it searching for recipes using a pullman pan, which is also referred to as a pain de mie pan.  Whatever you call it, it's a handy little pan for producing straight-sided bread which fits nicely in a toaster.

I tried the recipe exactly as written the first time around using only all-purpose flour and while it was delicious, I was curious about a whole wheat version which I tried next.

The lid on the pullman pan results in a flat top if you let the dough rise that high.  I prefer a slightly domed loaf, so I let the dough rise within an inch of the top before sliding the lid on to bake it.

Chris really likes this bread toasted with butter and garlic salt.  For breakfast, I enjoy it toasted with jam.  After receiving 5 Lilies jam as a gift from Abby via From Milwaukee with Love, I was excited to try their strawberry rhubarb coriander version on this bread and it did not disappoint.

The whole wheat version was a success and I plan to make it that way going forward so it's how I've written the recipe below.  I used this bread to make grilled cheese tonight, which I had with roasted broccoli and tomato soup.  It's a combination my sister turned me onto and now it's one of my favorite meals.

Although there are multiple steps and a couple rise times in this recipe, there's very little hands-on time.  As long as you're going to be home for a few hours this recipe is pretty easy to make.

Honey-Oat Sandwich Bread

Prep Time: 20 minutes (+ 2.5 hours rise)
Cook Time: 35 minutes
Ingredients (1 loaf)

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast (one 1/4 oz packet)
  • 1 cup rolled oats
  • 1 1/2 teaspoons salt
  • 4 tablespoons melted butter
  • 3 tablespoons honey
  • 1 cup lukewarm water
  • In the bowl of a stand mixer, combine all ingredients with the paddle attachment. Finish combining with your hands if there's any loose flour.
  • Cover the bowl and let the dough rest for 20 minutes. Then add the dough hook to your stand mixer and knead for about 7 minutes.
  • Add the dough to a lightly greased medium bowl. Cover and let rise for 1 hour. Gently deflate the dough and shape into a 9" log. Place dough in a lightly greased 9" pullman loaf pan pressing it gently to flatten.
  • Place the lid on the pan and let the dough rise for 1 hour. Toward the end of the rise time, heat oven to 350 degrees.
  • Bake the bread for 30 minutes. Remove the lid and bake for an additional 5 minutes. Remove the bread from the oven and turn out onto a wire rack. Cool completely before cutting, wrap airtight and store for several days at room temperature.

Recipe Source: King Arthur Flour
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