Lactose Free Whole Grain Honey Oat Sandwich Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this hearty sandwich bread delivers that moment 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 real substance — the kind of bread that actually holds up to a loaded sandwich without falling apart. Every ingredient here is naturally free of dairy, so there is no swapping, substituting, or second-guessing involved; olive oil does the heavy lifting in place of butter, keeping the crumb tender and moist without any milk or cream in sight. That is genuinely rare for a homemade sandwich loaf, where butter or milk powder tends to sneak into most recipes. The two-rise process takes a little patience, but the structure it builds is worth every minute — you get a tight, even crumb that slices cleanly and toasts beautifully. Whether you are packing lunches or just want a reliable everyday loaf on the counter, this one earns a permanent spot in the rotation.
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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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