Gelatin Free Whole Grain Honey Oat Sandwich Bread
Hearty, wholesome, and deeply satisfying, this sandwich loaf is built from whole wheat flour, rolled oats, a touch of honey, and olive oil — nothing more, nothing less. Every ingredient is straightforward and plant-based, which means there's zero need to scrutinize labels for hidden animal-derived additives that can sneak into commercial breads. The honey gives the crumb a subtle sweetness and helps the yeast bloom beautifully, while the oats add a nutty chew and a rustic texture that makes each slice feel genuinely substantial. Rolling the dough into a tight log before the second rise gives you that classic domed sandwich shape, perfect for stacking with your favorite fillings. The loaf is done when it sounds hollow on the bottom and hits an internal temperature of 195–200°F, so there's no guesswork involved. Letting it cool on a wire rack before slicing is the hardest part — but it's worth every minute for a clean, tender crumb that holds together beautifully.
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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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