Nutmeg 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 plays beautifully against the nutty depth of whole wheat flour and rolled oats, giving every slice real flavor and substance. The oats pull double duty here — worked into the dough for texture and scattered on top for a rustic, bakery-worthy finish. Because every ingredient is straightforward and kitchen-staple simple, there are no hidden spice blends or seasoning mixes to second-guess, which makes this a genuinely worry-free bake from start to finish. The olive oil keeps the crumb tender and moist, so slices hold up beautifully for sandwiches without crumbling or drying out by day two. Patience during the two rise periods and that final cooling rest are what take this from good to genuinely great — the crumb sets into something sliceable and satisfying rather than gummy or dense. Once you have a loaf of this in your kitchen, reaching for a store-bought bag starts to feel like a step down.
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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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