Printable Oat Milk Sandwich Bread Recipe Card
Oat milk bread is a foolproof bread recipe that requires no kneading! A homemade sandwich bread favorite that is dairy-free.
Servings: 6 Servings
Calories: 260kcal
Ingredients
- 1 cup oat milk , warmed to 110 F degrees
- 1 cup warm water , warmed to 105-110 F degrees
- 2 teaspoons active dry yeast
- 2 teaspoons salt
- 3 cups all-purpose flour ,or white whole wheat or bread flour
Instructions
- In a large bowl, combine oat milk, water, yeast, and salt.
- Add flour and mix until fully combined.
- Lightly cover the bowl with a clean dishcloth. Place the bowl on a kitchen counter (or someplace warm) and let the dough rise for 2 hours until doubled in size.
- Preheat the oven to 425 degrees.
- Spray or oil a standard loaf pan (9 x 5 inches).
- Scoop the dough into the pan (no kneading required)
- Bake the bread for 35 minutes or until the top is golden.
- Let the bread rest in the pan on a cooling rack for 10 minutes before removing it to the baking rack.
Notes
Doneness Cues
- The top should be golden brown.
- The bread should sound hollow when tapped.
- The internal temperature should be ~190–200°F (if using a thermometer).
Success Tips
- Use warm, not hot, liquid to avoid killing yeast.
- Let the dough fully double before baking.
- Avoid adding extra flour; the dough should be slightly sticky.
- Let the dough rise in a warm place to increase its volume and improve its texture.
Storage & Make-Ahead
- Store at room temperature for up to 2–3 days (covered).
- Refrigerate if keeping longer, then toast before serving.
- Freeze slices for up to 1–2 months for the best texture.
- Fresh bread is best eaten within a few days.
Nutrition
Serving: 6servings | Calories: 260kcal | Carbohydrates: 52g | Protein: 7g | Fat: 2g | Sodium: 390mg | Fiber: 3g