Celery Free Whole Grain Honey Oat Sandwich Bread
Hearty, wholesome, and deeply satisfying, this sandwich bread is the kind of loaf that makes you want to clear your whole afternoon just to stay close to the oven. Whole wheat flour and rolled oats give it a nutty, slightly chewy crumb, while a touch of honey adds just enough sweetness to balance the earthy grain flavor. The olive oil keeps the texture tender without weighing it down, and that golden, oat-scattered crust is genuinely hard to resist straight off the cooling rack. Every single ingredient here is naturally free of celery and celery derivatives — no hidden vegetable extracts, no seasoning blends to second-guess, just clean, straightforward pantry staples. For anyone navigating a celery allergy or intolerance, store-bought breads can be a minefield of ambiguous "natural flavors" and shared-facility warnings, so baking your own is a genuinely smart move. The process is approachable even if you're not a seasoned bread baker — the dough comes together in a stand mixer, rises twice, and bakes up into a proper sandwich-worthy loaf with a tight, sliceable crumb. Let it cool fully before you cut in, and then get ready to rethink every sandwich you've made before.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!