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    Perfect Oat Yogurt Sandwich Bread

    Perfect Oat Yogurt Sandwich Bread

    Soft texture with rolled oats, perfect for epic sandwiches
    This bread tastes amazing! It's so incredibly soft and makes epic sandwiches! The rolled oats add wonderful texture and nutrition, while yogurt keeps the crumb tender and moist. This bread uses a simple starter for extra flavor and the "lift and slap" technique for perfect gluten development. The result is a thin, crispy crust with an incredibly soft interior.

    How to Make Perfect Oat Sandwich Bread

    Follow along with this visual guide to see the complete oat bread-making process

    You can follow along with the video above to see exactly how to work with this oat-enriched dough. Watch how I make the starter and demonstrate the proper shaping technique for a perfect sandwich loaf.

    Ingredients

    • 50 ml Water(3 tbsp + 1 tsp, for starter)
    • 3 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 100 g Bread flour(¾ cup, for starter)
    • 80 g Rolled oats(1 cup)
    • 180 ml Water(¾ cup, for soaking oats)
    • 50 g Plain yogurt(3 tbsp, any yogurt will do)
    • 250 g Bread flour(2 cups)
    • 9 g Salt(1½ tsp)
    • Rolled oats(for topping (optional but recommended))

    Step-by-Step Instructions

    1. 1
      Make the starter: In a bowl, combine water (50ml) and fresh yeast (3g) or dry yeast (2g). Give it a quick mix. Add bread flour (100g) and mix well. This will be our starter. Cover and let rest for 20 minutes.
      Timer Available:Starter Rise (20:00)
    2. 2
      Soak the oats: While the starter rises, combine rolled oats (80g) with water (180ml). Allow oats to soak until needed.
    3. 3
      Mix the dough: Once the starter is ready and very active, add plain yogurt (50g) and the soaked oats. Mix well. Add bread flour (250g) and salt (9g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    4. 4
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. This dough is stiffer than usual - the oats absorbed some of the water. Lift the dough and slap it back using the "lift and slap" technique. Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    5. 5
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, then lift and slap. Leave to rise until it has doubled in size, usually about 2 hours.
      Timer Available:Main Rise (2:00:00)
    6. 6
      Shape the loaf: Bubbles are always a good sign! Sprinkle flour on your work surface and fold the dough in half. Gently pat the dough to form a long rectangle. Start rolling tightly. Seal all edges by pinching, including the ends.
    7. 7
      Final rise: Move the shaped dough to a loaf pan. Cover with a towel and let rise until it doubles in size.
      Timer Available:Final Rise (1:00:00)
    8. 8
      Prepare for baking: Score the bread with a sharp blade or knife. Brush generously with water (or use a water spray). Sprinkle some rolled oats on top - it's optional, but I highly recommend it. The water will make them stick.
    9. 9
      Bake: The secret trick - cover with another loaf pan! Bake at 430°F (220°C) for 25 minutes. Remove the top pan and bake for 10 more minutes until golden.
      430°F (220°C)
      Timer Available:Baking Time (35:00)
    10. 10
      Cool and serve: Remove from the pan and cover with a towel to cool. The crust is thin and crispy! Slice to reveal the incredibly soft interior. Your sandwiches are going to be epic!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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