Subway Bread Base--Honey Oat Bread 50% Whole Wheat Imitation Version
I really like the brand Subway. I’ve tried almost all the different flavors of their breads with various combinations. There are four regular flavors of their bread base, and I want to imitate them one by one. Since I don't know the product formula, I can only create my own recipe based on what it looks like and tastes like when eaten. To reiterate, this is an imitation version of Subway's bread base!!! This sandwich bread base would look better if you use a mold. I just placed it on a baking tray, so it’s a little irregular but doesn’t affect the taste. Honestly, I don’t think mine looks very similar; the mold is one factor, and perhaps the type of oats is different too. But never mind, as long as it tastes good! Be sure to check out the tips before making this recipe; there are quite a few things to note.
Ingredients
Steps
This is a picture of Subway’s regular bread options, four flavors in total. Today I’m imitating the honey oat bread on the far left.
Honey oat bread has a darker color, which leads me to believe it has some whole wheat flour. So I used 50% whole wheat flour. The whole wheat flour I used is from 'Red Mill,' and the high-gluten flour is from 'Golden Elephant.'
Please use instant oats, any brand will do as long as they are ready to eat after soaking. Mix 55g of milk with 40g of oats, and stir a bit. This will make it easier to combine with the whole wheat flour.
Add all the dough ingredients except the butter into the kneading bowl. Reserve some water and add it gradually as needed.
Once the dough comes together and is slightly smooth, add the butter (I kneaded with a bread machine for 8 minutes at this point). Make sure the butter is softened to room temperature, with a creamy consistency when added.
Knead until the butter is thoroughly absorbed, and the dough feels relatively smooth.
Check the dough temperature. Make sure it does not exceed 27°C or 28°C.
Round the dough.
Place the dough in a bowl, cover with plastic wrap, and let it rise for the first fermentation at around 26°C. My kitchen was at 28°C, so I just let it rise at room temperature.
Allow the dough to rise for about 65 minutes until it doubles in size.
Since I sprayed a bit of oil in the bowl, it was easy to overturn and retrieve the dough.
Divide the dough into three portions, each weighing 175g. I felt the finished product was larger than Subway’s. 120g per portion might be just right.
Round the dough portions and let them rest under plastic wrap for 10 minutes.
During the resting period, prepare the toppings: black sesame seeds + oats.
After resting, start shaping the dough.
Roll the dough out into a rectangular shape.
Flip it over and flatten the bottom edge.
Roll it up from top to bottom, sealing the seam tightly. A bit of water can be applied to the seam for better adhesion.
Spray a small amount of water on the surface of the dough.
Roll it in the toppings.
Place seam side down on a baking tray.
Once shaped, proceed with the final fermentation. Cover with plastic wrap and leave it at room temperature, around 28°C.
After 30 minutes of fermentation, they should be about 1.5 times their original size. (Preheat the oven to 180°C/356°F, top and bottom heat.) Score the dough with a blade.
Bake in the preheated oven at 180°C for 20-25 minutes.
After baking, remove from the mold and let cool. Store at room temperature in an airtight container.
The next morning, I paired it with some vegetable salad and boiled chicken to make a sandwich.
I think it looks so good!!!
You can make a large batch of bread bases at once, freeze them separately, and they’ll be fine for up to a week. Just bring them to room temperature before eating. If you make only a few, store them at room temperature in an airtight container, but do not refrigerate.