A high top loaf of white bread on a pale tea towel and wooden board with slices cut off it.

How to Bake Bread in a Steam Oven

A high top loaf of bread, baked in a steam oven, on a pale tea towel and wooden board with slices cut off it.

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A great loaf of bread is high on many people’s list of combi steam oven recipes to master.

Settle in, because this post is all about baking bread in a steam oven.

Whether it’s a regular sandwich bread, dinner rolls, baguette, brioche or a dense fruit loaf, baking bread in a steam oven gives you a fine, tender crumb and chewy, glossy crust. I promise, even if you aren’t the most confident of bread bakers, a golden, perfectly textured loaf really can be yours with minimum fuss. Hopefully today’s recipe will encourage you to try.

There is a Breads and Yeasted Doughs index page on this site, bursting with combi steam oven recipes like Date, Apricot and Seed Bread, New York Style Bagels, and this diet-defying Monkey Bread. So it’s apparent from the index that I love baking in my combi steam oven, but the most commonly loved loaf, a humble sandwich bread, has so far missed the blog post train.

Let’s fix that oversight, shall we?

Is baking bread in a steam oven really better than a regular oven?

I could explain how to bake bread in a steam oven using many recipe examples, but this honey oat sandwich loaf recipe is my favourite for good reason.

It’s simple to mix up, forgiving in the kneading process and makes a grand, evenly textured soft loaf. A touch of honey gives the barest hint of sweetness and a glorious aroma, while the oats add body, fibre and easier digestion to something which still passes as a white bread in my kids’ eyes.

Baking bread in a combi steam oven definitely has some major perks. The biggest plus is the fantastic texture your loaf will have, but along with that you should find your bread proves and rises evenly. And because the crumb is more moist than when cooked in a conventional oven, it stays fresher for longer.

Proving dough in a steam oven

While we’re on the topic of steam oven bread, I want to touch on the subject of dough proving (or proofing) in a steam oven. It’s something I get asked about a fair bit.

Here are my FAQ’s about using a steam oven to prove your dough:

Can I prove dough in my steam oven?

Yes, you can prove dough in your steam oven. It’s quick, even and keeps the dough nice and moist – basically the perfect environment for all those little yeast microbes to do their thing.

How long should I prove my dough in the steam oven?

The quantity of dough in today’s recipe (that is, one large loaf or two smaller ones) takes around 30 minutes proving at 35°C/95°F to double in size for the first (bulk) prove, and similar for the second (formed loaf) prove.

Be very watchful of the second prove for sugary doughs such as brioche, fruit loaves or babka. I have had more than one overflowing bread tin in my steam oven thanks to a fast-rising and consequently over-proved sweet bread dough!

What temperature should I prove my dough at?

That’s a bit variable (see below point). My steam oven won’t let me select a temperature below 35°C (95°F), but I’d prefer to prove at about 25-28°C for the best balance between quick rising and flavour. If you can select within that range, go for it.

Essentially, the warmer your oven the faster the dough will prove. Whatever you do, don’t go above 42°C/107-108°F, as this is when your yeast will begin to overheat and die rather than multiply.

Do I need to cover dough when proving it in a steam oven? Nope. The humidity in the oven cavity means you can just pop the bowl or tray straight in.

There’s an elephant in the room here. Unfortunately, bread proved at warm temperatures doesn’t actually have the best flavor or texture. For that, you’ll want to prove slowly in a much cooler environment. A refrigerator is ideal for slow proving and great flavor.

Everyone is different but I’ve found what works best for me is to do the first prove in my steam oven, then form my loaves or rolls and prove them overnight in the fridge.

This means I can get my dough made, proved and formed in an afternoon or evening, and I bake the next morning for a fresh loaf to make the day’s sandwiches. All the fresh bread, far less immediate effort!

If I really want to bake the same day, I do the first prove in my steam oven, form my loaf and do the final prove, covered on the bench, for around an hour and a half (my kitchen is generally around 20°C/68°F in the cooler months, you’ll need to adjust your final prove timing depending on your room temperature).

A high top loaf of steam oven baked crusty bread on a pale tea towel and wooden board with three slices cut off and lying in front.

 

A high top loaf of white crusty bread on a pale tea towel and wooden board with three slices cut off and lying in front of the loaf.
Print Recipe
5 from 4 votes

Honey Oat Sandwich Bread in a Steam Oven

If you’re looking for the best loaf of bread you’ve ever made, bake it in a steam oven! You'll get a fine, moist crumb and chewy, glossy crust.
Prep Time20 mins
Cook Time25 mins
Total Time1 hr 35 mins
Course: Breads
Cuisine: American
Keyword: bread in steam oven, how to bake bread, steam bread, steam oven
Servings: 12 slices
Calories: 250kcal

Equipment

  • Stand mixer (KitchenAid or similar)

Ingredients

Instructions

  • Put the oats in the bowl of a stand mixer and pour the boiling water over the top. Leave to stand for 15 minutes.
  • Add the rest of the ingredients, fit the bowl into a mixer with dough hook attachment and mix on low speed until a soft, sticky dough forms. Depending on your climate and altitude, you may need a little extra lukewarm water – I add anywhere up to half a cup.
  • Turn the mixer to medium-low speed for about 5 minutes, until the dough is a cohesive, fairly smooth mass and mostly pulls away from the sides of the bowl.
  • Set your steam oven to 95°F/35°C (or, if you can, lower – 82°F/28°C is perfect). Use the dough proving setting if you have one, or the steam setting if you don’t. Put the bowl into the oven until the dough has doubled in size, about 30 minutes. You could turn it into a clean, oiled bowl first but I hate washing up and don’t find there’s any difference in my finished loaf from leaving it in the bowl it was mixed in!
  • Scrape the dough onto a floured bench. Gently press it out into a rectangle about 30cm/12” x 20cm/8”. Fold it lengthways into thirds, gently press back into a rectangle, turn it 90° and fold again (you won’t be able to see each one distinctly but you’ll have 9 layers now).
  • Lift one of the seam ends of the dough and roll it away from you, tightly tucking it as you go, so you end up with a neat, somewhat loaf-shaped blob a little smaller than your pan. The point of the tight rolling/tucking is to make sure the exterior of the loaf is stretched and smooth, rather than wrinkled or torn. This will give you a nice even rise and a smooth baked loaf.
  • Gently put the formed loaf into your pan, seam side down (don’t grease the pan, there’s no need). Tuck the ends down if need be so it looks nice and neat on top. Cover the pan loosely with a plastic shopping bag or a damp kitchen towel.
  • Time for the final prove: either put the covered pan in the fridge for 8-12 hours, or leave it at warm room temperature (20°C/68°F) for an hour. The dough will rise, but this prove is less about size than doneness. When it’s done, you’ll be able to gently press a finger into the dough and it will spring back readily. If your finger leaves a dent, it’s not ready. If your finger makes the dough deflate and sag as soon as you touch it, it’s over-proved (there’s no rescuing over-proved dough, sorry. Your bread is going to have a more open, crumbly texture than a perfectly proved loaf. But if you get it into the oven quick smart you’ll hopefully still have something acceptable).
  • About 15 minutes before you think you’re ready to bake, preheat your oven. Set to 430°F/220°C, combination steam setting. If your oven has variable humidity, use 30%.
  • Bake the bread until it’s dark golden brown on top, about 20-25 minutes. I always worry it’s getting too dark on top and am tempted to take it out earlier than I should. If you suffer the same problem, ignore your instincts and leave it in for a couple of minutes longer than you think.
  • Remove the bread from the oven and turn it immediately out of the pan onto a wire rack to cool. It will keep for a day or two at room temperature, however if you’re not planning to eat it all the first day I’d slice and freeze it. Individual slices can be defrosted in your steam oven.

Notes

Although it contains honey, this is not at all a sweet loaf. The honey gives a lovely aroma, and feeds the yeast.
The oats break down almost completely but they give a nice toasty, nutty flavour without the nubbly texture of whole grains or whole wheat flour, neither of which my kids are keen on (sadly for me, as I love whole grains in bread). Oats are also more easily tolerated by the digestive system than modern wheat, so I like to use them wherever I can.
This makes one large loaf as shown or two smaller ones (I use one of these fantastic sturdy loaf pans but if you don’t have one that big just use two smaller/regular sized pans).
I mix and knead my bread dough in a KitchenAid mixer, so that’s how I’ve written the recipe. You can certainly do it by hand if that’s your preference. You’ll want to knead the dough by hand for 5-7 minutes after bringing it together in the bowl.
 

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 47g | Protein: 8g | Fat: 2g | Sodium: 391mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 0.9mg

So there you have it, combi steam oven bread! I hope this post is useful for any bread recipe you’d like to try making in your steam oven. Just follow the principles given and you’ll be well on your way to the best loaves you’ve ever made.

Happy steam oven cooking, see you here again soon.

Over to you – if you try this recipe I’d love to know about it! Please share your pictures with me on Facebook or tag them #whatsinthesteamoven on Instagram.

If you’d like more Steam and Bake recipes and steam oven inspiration, sign up for the mailing list right here. No excessive emails, just an message every now and then to tell you the latest. Plus, you’ll get access to the exclusive subscribers-only Combi Steam Cooking Facebook group. It’s full of people at all stages of learning about combi steam cooking, and I’m in there answering your questions, posting videos, tips and cooking inspiration.

And if you’re after more delicious combi steam baking recipes, the Index page has plenty. If oats are your thing, have a look at the combi steam oven Apple Cinnamon Oatmeal Muffins video, or if you’d like something delicious to spread on your fresh bread, mix up a batch of Pea and Broad Bean Crostini topping.

6 thoughts on “How to Bake Bread in a Steam Oven”

  1. Pauline Marks

    5 stars
    Have made this bread several times and always have good results. The oats give a good texture to the loaf.

  2. Emily Rhodes

    Gloria, I’m so glad this recipe worked well for you. It’ll definitely bake up as rolls. For a smallish roll you can divide the mixture into pieces weighing roughly 80 grams – not sure exactly how many that will give you from this recipe off the top of my head, but I’d guess around a dozen.

  3. Gloria Clark

    Hello Emily,
    Thank you so much for this site. I have tried the recipe above and didn’t pre heat the oven so by the time it was up to temperature it was a bit over proved, however it was delicious. I have just had another go this afternoon and this time have split the dough into 2 small loaves as we don’t eat a huge amount of bread and I like to have it fresh. It is currently in the oven baking and looks and smells delicious. This is the first time I have successfully made bread from scratch. Previously I used a bread maker and while it was good, I didn’t like the shape of the loaf and the hole in the bottom where the paddle sits made it difficult to cut, the flavour of the above recipe is amazing and as you say much easier to digest. Could I make rolls with this recipe and how would I divide the dough?
    Thank you so much, I shall now try more of your recipes.
    Gloria.

  4. Anita Sleight

    Thanks for this great recipe. Being new to combi steam, I find this site so helpful. I did sub 200g of flour for wholemeal and in the first step I added about some mixed seeds (sesame, sunflower, pepitas, flaxseeds and chia seeds) and let them soak with the porridge. My lot don’t like seeded bread as usually the seeds are too hard but by soaking them, the end result has some texture but without the "hard" bits. I mix mine bread in a thermal cooker but just follow the instructions of their bread mix.

  5. Emily Rhodes

    Hi Phyllis. Yes, using whole wheat flour will definitely alter both the taste and texture of this loaf. Most commercial whole wheat breads are made with only a relatively small percentage of whole wheat flour for this reason – maybe try a 50/50 split of whole wheat and white flour? That should give you a good balance. And you can certainly add more honey if you like, it won’t hurt anything. We use a small quantity because this is the loaf I give my kids for sandwiches and they just don’t need the extra sweetness!

  6. Phyllis Nye

    I made the bread with whole wheat flour. I let one load proof in steam oven and one in the recipe overnight. Both were extremely dense but the overnight in the refrigerator was a bit less dense. If I ever make it again if add more honey for more sweetness or sugar to activate the yeast better. Probably a C+ in book but that’s probably because we’re use to sweet bread. This taste REALLY healthy.

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