My Proofing Box

From Maggie’s kitchen

Honey Oat Sandwich Loaf

A softly sweet, oat-studded pan loaf with enough whole wheat for character and a crumb built for toast and sandwiches.

Yield
1 sandwich loaf
Style
Soft sourdough pan bread
Two homemade loaves cooling side by side, including a pan loaf

Gather

Ingredients

Dough

  • 450 g all-purpose flour
  • 50 g whole wheat flour
  • 340 g water
  • 100 g active starter
  • 10 g salt
  • 40 g honey
  • 40 g rolled oats, plus extra for topping

Before you mix

  • Soak the oats in a little warm water for 10-15 minutes.

Make the loaf

Method

  1. Autolyse

    • Mix the flours and water.
    • Cover and rest for 20-30 minutes.

  2. Mix

    • Add the honey and starter; mix until combined.
    • Add the salt and mix again.

  3. Bulk ferment

    • Complete 2-3 stretch-and-fold rounds during the first 90 minutes.
    • Add the oats during the first or second fold.
    • Continue until the dough has risen about 50% and looks smooth and slightly puffy.

  4. Shape

    • Turn out the dough and gently de-gas it with your fingers.
    • Pat into a rectangle roughly the width of the pan and roll tightly into a log.
    • Pinch the seam closed. If you like, roll the top in oats.
    • Place seam-side down in a greased loaf pan; a parchment sling makes removal easier.

  5. Proof

    • Proof 60-120 minutes at room temperature, or refrigerate overnight.
    • The dough is ready when it rises about 1 inch above the pan rim, feels soft and slightly springy, and a gentle poke returns slowly.

  6. Bake and cool

    • Preheat to 190°C / 375°F.
    • Bake uncovered for 35-40 minutes; tent if the top browns too quickly.
    • Cool for at least 2 hours, ideally 3-4, before slicing.