MSG Free Whole Grain Honey Oat Sandwich Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, especially when you made it entirely from scratch with ingredients you can actually name. Whole wheat flour, rolled oats, honey, olive oil, sea salt, and yeast — that is the whole story, no flavor enhancers or hidden additives lurking anywhere. For anyone navigating sensitivity to monosodium glutamate, homemade bread is one of the smartest moves you can make, since even "plain" store-bought loaves can contain yeast extracts or conditioners that complicate things. The honey brings a gentle natural sweetness that plays beautifully against the nutty depth of the whole wheat, while the oats give the crumb a hearty, slightly chewy texture that holds up brilliantly to sandwiches. The two-rise process takes a little patience, but the result is a loaf with real structure and flavor that no shortcut can replicate. Letting it cool fully before slicing is the one rule worth following — the crumb sets as it cools, and the wait is absolutely 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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