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Baking recipe · from the recipe book

Whole Wheat Oat and Cheddar Sandwich Loaf

A soft, nutty whole wheat loaf with a hearty oat chew, pockets of sharp cheddar and a golden, glossy egg-washed crust topped with toasted oats.

Whole Wheat Oat and Cheddar Sandwich Loaf

Ingredients

  • 1 cup90 gOld-fashioned rolled oatsdivided: 75 g soaked, 15 g for topping
  • 1 cup (240 ml)240 gWhole milkwarmed to about 110°F (43°C)
  • ½ cup120 gWaterlukewarm, about 95°F (35°C)
  • 3¼ cups380 gWhole wheat flour
  • ¾ cup100 gBread flour
  • 1 packet7 gInstant yeast
  • 1½ tbsp30 gHoney
  • 1½ tsp9 gSalt
  • 2½ tbsp35 gUnsalted buttersoftened, divided: 30 g for dough, 5 g for greasing the pan
  • 1¼ cups shredded140 gCheddar cheesesharp, cut into 1/4-inch cubes
  • 1 large50 gEggsbeaten, for egg wash

Steps

  1. Measure out the oats: set 75 g in a large bowl for the soaker and 15 g aside for the topping. From the lukewarm water, reserve 1 teaspoon in a small cup for the egg wash.
  2. Pour the warm whole milk over the 75 g of oats, stir and let soak 20 minutes until softened and just warm.
  3. Add the rest of the lukewarm water, the honey and the instant yeast to the soaked oats and stir.
  4. Add the whole wheat flour and the bread flour and mix into a shaggy dough. Rest 20 minutes so the whole wheat bran softens.
  5. Add the salt and 30 g of the softened butter and knead 8–10 minutes until smooth, tacky and stretchy. Counting the water in the milk, the dough is about 69% hydration and 1.9% salt, based on the combined weight of the whole wheat flour and bread flour.
  6. Flatten the dough and scatter over the cheddar cubes; fold and knead 1 minute until the cheddar is evenly spread.
  7. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
  8. Grease a 9x5-inch loaf pan with the remaining 5 g of butter.
  9. Press the dough into a rectangle about 8 inches wide, roll it up tightly, pinch the seam and set it seam side down in the pan.
  10. Cover and proof at about 75°F (24°C) for 45–60 minutes, until the dough crowns about 1 inch above the pan and springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
  11. Beat the egg with the reserved teaspoon of water, brush the egg wash evenly over the top of the loaf and sprinkle with the reserved 15 g of oats.
  12. Bake 35–40 minutes, tenting with foil after 20 minutes if browning fast, until deep golden and 190°F (88°C) in the center.
  13. Turn the loaf out and cool completely on a rack, at least 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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