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Baking recipe · from the recipe book

Garlic Herb Oat Sandwich Loaf

A soft, tender sandwich loaf flecked with fresh parsley, garlic and thyme, with a chewy oat crumb and a golden, glossy egg-washed crust.

Garlic Herb Oat Sandwich Loaf

Ingredients

  • 3⅓ cups420 gAll-purpose flour
  • ¾ cup60 gOld-fashioned rolled oats
  • ¾ cup (180 ml)180 gMilk, 2%warmed to about 100°F (38°C)
  • ⅔ cup150 gWaterwarm, about 100°F (38°C)
  • 3 tbsp40 gUnsalted buttermelted and cooled, divided
  • 1 tbsp20 gHoney
  • 1½ tsp6 gInstant yeast
  • 1½ tsp9 gSalt
  • 4 cloves12 gGarlicminced
  • ½ cup chopped25 gFresh parsleyfinely chopped
  • 2 tsp2 gDried thyme
  • 1 large50 gEggsbeaten with a pinch of salt from the measured salt

Steps

  1. Prepare first: mince the garlic, finely chop the parsley, melt the butter and let it cool, and beat the egg in a small bowl for the wash.
  2. Soak the oats: in a large bowl, stir the oats into the warm water and let stand 10 minutes to soften.
  3. Add the warm milk, the honey and three-quarters of the melted butter to the oats; save the remaining quarter of the butter for brushing after baking.
  4. Add the flour, instant yeast, salt (keeping back a pinch for the egg wash), garlic, parsley and thyme. Mix into a shaggy dough. This is about 79% hydration counting the milk with the water, and about 2% salt.
  5. Knead by hand 10 minutes, or 6 minutes in a stand mixer, until smooth, tacky but not sticky, and it stretches thin without tearing.
  6. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
  7. Grease a 9x5-inch loaf pan. Press the dough into a rectangle about 9 inches wide, roll it up tightly from the short side, pinch the seam, and set it seam-side down in the pan.
  8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
  9. Whisk the reserved pinch of salt into the beaten egg and brush the egg wash gently over the top of the loaf.
  10. Bake 35 to 40 minutes, tenting with foil after 20 minutes if browning fast, until deep golden and the center reads 190°F (88°C).
  11. Turn the loaf out and brush the top with the remaining quarter of the melted butter for a glossy finish.
  12. Cool completely on a rack, about 1 hour, before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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