Lupin 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 exactly that kind of homemade reward. Honey adds a gentle sweetness that balances the nutty depth of whole wheat flour and rolled oats, while olive oil keeps the crumb tender and moist all the way through. The oat topping gives each slice a rustic, bakery-style finish that looks as good as it tastes. For anyone navigating lupin sensitivities, store-bought breads and packaged baked goods can be a minefield — lupin flour has quietly crept into many commercial loaves as a protein booster, making label-reading exhausting. This recipe keeps things clean and straightforward, built entirely from familiar pantry staples with no surprises hiding in the ingredient list. The two-rise method takes a little patience, but it rewards you with a well-structured crumb that holds up beautifully to slicing, toasting, and stacking with your favorite fillings. Once you taste a slice still warm from the rack, it will be very hard to go back to anything from a bag.
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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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