BHA & BHT Free Whole Grain Honey Oat Sandwich Bread

Total time2 hr 40 min

Prep time20 min

Cook time35 min

4.7

(5)

BHA & BHT Free Whole Grain Honey Oat Sandwich Bread

There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven and knowing exactly what went into it. Store-bought sandwich breads are notorious for sneaking in synthetic preservatives like BHA and BHT to extend shelf life, which makes finding a clean option on the grocery shelf genuinely frustrating. This recipe sidesteps all of that with a short, honest ingredient list — whole wheat flour, rolled oats, honey, olive oil, sea salt, yeast, and water — nothing more. The honey feeds the yeast and adds a gentle natural sweetness, while the oats give the crumb a hearty, slightly chewy texture that holds up beautifully to sandwich fillings. A double rise builds real flavor and structure, so you get a loaf that slices cleanly and doesn't fall apart the moment you load it up. Letting it cool fully on the rack before cutting is the one step worth being patient about — the crumb sets as it cools and rewards the wait with a perfect, tender slice every time.

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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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