Nitrate & Nitrite Free Whole Grain Honey Oat Sandwich Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven and knowing exactly what went into it. This hearty sandwich bread is built from whole wheat flour, rolled oats, honey, and olive oil — nothing more, nothing less, and certainly nothing hidden. For anyone navigating processed meat aisles or packaged bread labels with a wary eye, baking your own loaf is one of the cleanest workarounds there is, because every single ingredient is right there in front of you. The honey adds a gentle sweetness that plays beautifully against the nutty depth of the whole wheat, while the oats give the crumb a tender, slightly chewy texture that holds up brilliantly to sandwiches. The two-rise process takes a little patience, but the hands-on time is minimal and the result is a proper, substantial loaf with a deep golden crust. Letting it cool fully before slicing is the hardest part — but worth every minute.
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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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