Citric Acid Free Whole Grain Honey Oat Sandwich Bread
There is something deeply satisfying about pulling a golden, hearty loaf from the oven, and this honey oat bread delivers that feeling every single time. The combination of whole wheat flour, rolled oats, and a touch of honey gives each slice a subtly sweet, nutty flavor with a tender, chewy crumb that holds up beautifully for sandwiches. For anyone navigating a citric acid sensitivity, store-bought breads can be a minefield — many commercial loaves use citric acid as a preservative or dough conditioner, and it hides in ingredient lists under names that are easy to miss. Every ingredient here is straightforward and easy to verify: whole wheat flour, oats, honey, olive oil, sea salt, yeast, and water — nothing processed, nothing hidden. The two-rise method gives the dough time to develop real flavor and structure, so you end up with a loaf that tastes like it came from a proper bakery. Letting it cool fully before slicing is the hardest part, but it makes all the difference for clean cuts and a perfectly set crumb. Once you have a reliable homemade loaf like this in your routine, reaching for a packaged alternative starts to feel completely unnecessary.
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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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