Capsaicin Free Whole Grain Honey Oat Sandwich Bread
There is something deeply satisfying about pulling a golden, hearty loaf from the oven, and this whole grain sandwich bread delivers that feeling every single time. The combination of whole wheat flour and rolled oats gives each slice a nutty, slightly chewy character that store-bought bread simply cannot replicate, while a touch of honey rounds out the flavor with just a hint of natural sweetness. For anyone managing sensitivity to capsaicin, this recipe is a genuinely safe and comforting choice — every ingredient is straightforward, with no spices, peppers, or hidden heat to worry about. The olive oil keeps the crumb tender and moist, so slices hold up beautifully whether you're building a sandwich or just spreading on a little butter. Patience is the real secret here: letting the dough rise fully and cooling the loaf before slicing makes the difference between a gummy interior and that perfect, set crumb you're after. Once you've made it once, it's the kind of recipe that quietly becomes a weekly ritual.
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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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