Pecan Free Whole Grain Honey Oat Sandwich Bread
Hearty, wholesome, and deeply satisfying, this honey oat sandwich bread is the kind of loaf that makes you want to bake every weekend. The combination of whole wheat flour, rolled oats, and a touch of honey gives it a subtly nutty sweetness and a chewy, substantial crumb that holds up beautifully to any sandwich filling. Every single ingredient in this recipe is straightforward and tree-nut-free by nature — no swaps needed, no label-scanning required. The olive oil keeps the crumb tender while the oats add texture and a rustic, golden top that looks like it came straight from an artisan bakery. A two-rise process builds real flavor and structure, so the effort is mostly hands-off waiting while the dough does its thing. Slice it thick for sandwiches, thin for toast, or just tear into it warm with a little butter — it's that good straight off the cooling rack.
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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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