Honey Oat Sandwich Bread Recipe

A 30% oat / 70% wheat blend that tastes like a Saturday-morning breakfast. The trick is soaking the oats in boiling water before mixing — that softens the bran and releases starch that gives the crumb a velvety mouthfeel without the bran tearing the gluten network during knead. Honey deepens the crust color and adds a faint malt-like sweetness (the bee enzymes have nothing to do with rise here; honey is just sugar in disguise). Best for toast, peanut-butter sandwiches, and anything where you want the bread to be the background flavor rather than the star. Not vegan (honey + milk + butter); the GF adaptation is the dedicated Gluten-Free Sandwich Bread recipe, since oat flour and psyllium need a different formula.