High Fructose Corn Syrup Free Whole Grain Honey Oat Sandwich Bread
There is something deeply satisfying about pulling a golden, hearty loaf from the oven and knowing exactly what went into it. This sandwich bread gets its gentle sweetness from real honey and its nutty, chewy character from whole wheat flour and rolled oats — no corn syrup, no mystery sweeteners, no ingredient list that requires a magnifying glass. That matters more than it might seem, because so many store-bought breads quietly rely on high fructose corn syrup to extend shelf life and boost sweetness, making the bread aisle a surprisingly tricky place to shop. Here, honey does the double duty of feeding the yeast and rounding out the flavor in a way that feels wholesome rather than cloying. The dough comes together with olive oil for richness and a long, unhurried rise that builds real structure and depth. Once baked to a deep, hollow-sounding golden brown, the loaf slices beautifully for sandwiches or toast, with a tender crumb that holds up without falling apart. Let it cool fully before cutting — the wait is genuinely worth it.
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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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