Chestnut 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 exactly that kind of homemade comfort. Whole wheat flour and rolled oats give the crumb a nutty depth and a slightly chewy texture, while honey adds just a whisper of sweetness that makes every slice feel a little special. Olive oil keeps the dough tender without weighing it down, and that optional oat topping gives the finished loaf a rustic, bakery-worthy look. Every single ingredient here is straightforward and naturally free from tree nuts of any kind, so there is no label-scanning or cross-contamination anxiety to navigate. The two-rise method takes a little patience, but the process is genuinely approachable — a stand mixer does most of the heavy lifting, and hand-kneading works just as well if that is your style. Once it cools and you cut that first slice, you will understand why homemade sandwich bread is so hard to go back from.
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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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