GERD Friendly Whole Grain Honey Oat Sandwich Bread
Homemade sandwich bread is one of those small kitchen victories that pays off all week long, and this hearty loaf delivers real whole-grain flavor without the additives and preservatives packed into most store-bought options. For anyone managing acid reflux, commercial breads can be a minefield of unnecessary fats, artificial flavors, and mystery ingredients that quietly aggravate symptoms — baking your own puts you fully in control. The combination of whole wheat flour and rolled oats gives the loaf a satisfying, slightly nutty depth, while a touch of honey adds just enough natural sweetness to round out the flavor without tipping into anything too rich or acidic. Olive oil keeps the crumb tender and moist, and because there are no tomatoes, citrus, garlic, onion, or heavy spices anywhere in this recipe, it stays well within the boundaries of a reflux-conscious diet. The two-rise process builds structure and flavor the slow, proper way, so every slice holds together beautifully for sandwiches, toast, or just a smear of something simple. Letting the loaf cool fully before slicing is the one step worth being patient about — the crumb sets up perfectly and you get clean, even slices every time.
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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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