Black Pepper Free Whole Grain Honey Oat Sandwich Bread
Warm, hearty, and deeply satisfying, this whole grain sandwich loaf is the kind of bread that makes you want to clear your schedule and just bake. Honey gives it a gentle sweetness, rolled oats add a nutty chew, and whole wheat flour brings that wholesome depth you just can't get from a standard white loaf. The entire ingredient list is naturally free of black pepper — no spice blends, no seasoning shortcuts, just clean, simple pantry staples working together beautifully. That matters more than it sounds, because store-bought breads and even some artisan loaves sneak pepper into their seasoning or seeded blends, making label-reading a constant chore. Here, you control every single thing that goes into the dough, from the fine sea salt to the drizzle of olive oil. The two-rise process builds real structure and flavor, and that final crown peeking above the loaf pan is one of the most rewarding sights in home baking. Slice it thick for sandwiches, toast it for breakfast, or just tear into it warm from the rack — it delivers every single time.
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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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