Pescatarian Whole Grain Honey Oat Sandwich Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this whole grain sandwich bread delivers that moment every single time. Whole wheat flour and rolled oats give the crumb real body and a subtly nutty flavor, while honey adds just enough sweetness to make every slice feel a little special. Olive oil keeps the texture tender without weighing it down, so you get a loaf that's hearty but still soft enough to hold together for sandwiches, toast, or anything in between. Every ingredient here is straightforwardly plant-based, which means this bread fits naturally into a pescatarian kitchen without any substitutions or label-checking required. The two-rise method takes a little patience, but the process is mostly hands-off, and the result — a deep golden crust with a soft, well-structured interior — is absolutely worth the wait. Let it cool fully before slicing, and you'll be rewarded with clean, even slices that hold up beautifully under whatever you pile on top.
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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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