Cashew 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 honey oat bread delivers exactly that kind of homemade magic. The combination of whole wheat flour, rolled oats, and a touch of honey gives every slice a subtly sweet, nutty depth that store-bought sandwich bread simply cannot match. Olive oil keeps the crumb tender and moist without relying on butter or any dairy, making the ingredient list refreshingly clean and straightforward. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any nut-based ingredients — no label-reading anxiety, no substitutions required. The two-rise method takes a little patience, but it rewards you with a beautifully structured loaf that holds up to thick sandwich fillings without falling apart. That optional oat topping pressed into the crust before baking adds a rustic, bakery-style finish that makes the whole thing look as good as it tastes. Let it cool fully before slicing and you will be rewarded with a clean, even crumb that is perfect for everything from avocado toast to a classic turkey sandwich.
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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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