Sourdough Oatmeal Bread

The whole method fits in one line: load the pan, press start, walk away. This is bread machine baking at its most forgiving.

What comes out is a soft sandwich loaf carrying the gentle tang of sourdough and the cozy, faintly nutty flavor that rolled oats lend the crumb. Toasted with butter the next morning, it earns its keep.

For the best rise, add the ingredients in the order your machine recommends, usually liquids first, then the dry goods, with the yeast last so it doesn’t touch the salt or liquid before the cycle starts.

Keep an eye on the dough during the first knead. It should gather into a smooth, slightly tacky ball. If it’s too sticky, add bread flour a spoonful at a time; too dry and crumbly, drizzle in warm milk the same way.

Kitchen Tips

• Yeast goes in last, kept clear of the salt and liquid, so it doesn’t activate before the machine begins mixing.
• Use the basic loaf cycle with a light-to-medium crust setting for a soft sandwich texture.
• Cool the loaf fully on a rack before slicing; cutting it hot gums up the knife and compresses the crumb.

Variations

• Stir a handful of extra oats or sunflower seeds into the dough, scattering a few on top before the bake.
• Swap part of the bread flour for whole wheat for a heartier, nuttier loaf.
• Trade some of the sugar for honey or molasses for deeper color and a malty note.