Breastfeeding Friendly Whole Grain Honey Oat Sandwich Bread
Warm, hearty, and made with ingredients that actually pull their weight, this sandwich loaf is the kind of thing you'll want to bake on repeat. Whole wheat flour and rolled oats bring real substance to every slice, delivering the complex carbohydrates and fiber that help keep energy levels steady during the demanding postpartum period. Honey adds just a touch of natural sweetness while also feeding the yeast, and a drizzle of olive oil keeps the crumb tender without relying on butter or anything processed. There are no additives, no preservatives, and no mystery ingredients — just a short, clean list of pantry staples you can feel good about. The double rise gives the loaf that gorgeous, domed crown, and the oat topping makes it look like it came straight from a bakery. It slices beautifully for sandwiches, holds up to a generous spread of nut butter, and toasts into something truly satisfying. Baking your own bread also means you control every ingredient, which matters when you're paying close attention to what goes into your body.
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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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