Beef Free Whole Grain Honey Oat Sandwich Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this whole grain sandwich bread delivers that feeling every single time. Whole wheat flour and rolled oats give the crumb a hearty, slightly nutty character, while honey adds just a whisper of sweetness that makes every slice feel a little special. Olive oil keeps the texture tender without weighing it down, so you get that soft, pillowy interior that holds up beautifully to whatever you pile on top. Every ingredient here is plant-based and straightforward, meaning there is absolutely nothing to second-guess when it comes to keeping beef and meat products out of the picture — this loaf is built entirely from pantry staples and whole grains. The two-rise method takes a little patience, but the process is genuinely approachable, and kneading the dough by hand or with a stand mixer both work perfectly well. Once cooled and sliced, it is the kind of bread that earns a permanent spot in your weekly rotation — sturdy enough for a loaded sandwich, tender enough to enjoy with just a drizzle of honey straight from the pan.
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Learn more →Ingredients
12 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp honey
- 2 cups whole wheat flour
- ¾ cup rolled oats
- ½ cup all-purpose flour, plus more for kneading
- 1 ½ tsp fine sea salt
- 2 tbsp extra virgin olive oil
For topping
- 1 tbsp rolled oats, for topping (optional)
Instructions
- 1
Combine the warm water, yeast, and honey in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the whole wheat flour, rolled oats, all-purpose flour, salt, and olive oil to the yeast mixture. Mix with the dough hook on low speed (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes.
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