Peanut 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. The combination of whole wheat flour, rolled oats, and a touch of honey gives every slice a subtly sweet, nutty depth that store-bought bread simply cannot match. Olive oil keeps the crumb tender while the oats add a pleasant chewiness and that rustic, oat-scattered crust on top is a beautiful finishing touch. For anyone navigating peanut concerns, this loaf is built entirely from straightforward pantry staples with no hidden risks — no shared-facility snack bars, no ambiguous "natural flavors," just clean, recognizable ingredients you control from start to finish. The two-rise process takes a little patience, but the hands-on time is minimal and the result is a properly structured sandwich loaf that slices cleanly and holds up to anything you pile on it. Let it cool fully before cutting and you will be rewarded with a soft, even crumb that makes the best possible base for lunches all week long.
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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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