I was searching for an easy, healthier bread recipe I could make regularly for my family when I came across this Oatmeal Wheat Sandwich Bread in my new favorite cookbook, Sally’s Baking 101. At first glance, the recipe felt a little daunting because there are several steps, but once I read through it more carefully, I realized the ingredient list was simple and the steps themselves were very approachable.
I’ve now made this bread twice before writing this post, and both times my family absolutely devoured it. That’s usually the best sign. It’s safe to say this one has earned a permanent spot in our kitchen.
Why I Love This Recipe
What I love most about this recipe is how forgiving it is. It does exactly what I hoped it would do: create a healthier, everyday bread that my family genuinely loves eating.
It works beautifully for sandwiches, toast, or just slicing and snacking. There’s nothing fussy about it, but it still feels wholesome and satisfying. We honestly can’t get enough.
I also appreciate that the recipe can be broken down into manageable steps, with multiple options if you’re short on time. That flexibility makes it realistic for real life. And of course, there’s nothing quite like the smell of fresh bread baking in the oven. It’s simple, comforting, and feels like home.
Recipe Credit
This recipe comes from Sally’s Baking 101 by Sally McKenney. The book is full of approachable baking recipes with clear explanations, and it has quickly become one I (and my daughter) use often. I wasn’t able to find this particular recipe available online, but it’s included in the book along with many other bread recipes. Sally also shares numerous other recipes on her website, Sally’s Baking Addiction, if you’re looking to explore more.
Notes From My Kitchen
This recipe is forgiving, but in a cooler kitchen (like mine in February), the dough may need a little extra time to rest and rise.
Focus more on how the dough looks and feels than the clock. It should be soft, smooth, and hold together easily when shaped. If the dough tears easily or feels loose, a bit more kneading helps build structure.
An overnight rest in the fridge, followed by letting the dough lose its chill before baking, made a noticeable difference in how cleanly the bread sliced.
For sandwich bread, baking a few extra minutes and letting the loaf cool completely helps the crumb set.
Biggest takeaway: follow the author’s notes and trust yourself. Once you know what to look for, it’s hard to go wrong.
What I Used
- KitchenAid 7-quart Lift Stand Mixer with dough hook – Amazon
- Kitchen Scale – Amazon
- Marble Pastry Slab and Rolling Pin – Crate & Barrel
- Ruffle Loaf Pan – Crate & Barrel (similar one here)
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