Ginger 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 that feeling every single time. Whole wheat flour and rolled oats give it a nutty, slightly chewy character that store-bought bread simply cannot replicate, while honey adds just a whisper of natural sweetness to balance the earthiness. Every ingredient here is straightforward and easy to verify — no spice blends, no hidden additives, just pantry staples you can trust completely. For anyone navigating a sensitivity to ginger, that kind of ingredient transparency is genuinely refreshing, especially with baked goods where warming spices often sneak in uninvited. The dough comes together with a stand mixer or by hand, rises twice for a beautifully open crumb, and bakes up with a deep golden crust that sounds hollow when you tap it — a very good sign. A scatter of rolled oats on top before baking gives it that rustic, bakery-style finish. Let it cool before you slice, and then enjoy it as the best sandwich base you've made in a long 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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