Pistachio Free Whole Grain Honey Oat Sandwich Bread
There is something deeply satisfying about pulling a golden, hearty loaf out of the oven, and this whole grain sandwich bread delivers that feeling every single time. Honey adds a gentle sweetness that balances the nuttiness of whole wheat flour and rolled oats, creating a loaf with real depth of flavor and a beautifully chewy crumb. The ingredient list is refreshingly straightforward — warm water, yeast, oats, olive oil, and a handful of pantry staples — so you never have to second-guess what went into your bread the way you might with store-bought loaves that carry vague allergen warnings. For anyone navigating tree nut concerns, baking from scratch like this puts you fully in control of every single ingredient that touches the dough. The two-rise method takes a little patience, but it rewards you with a loaf that crowns high above the pan and slices cleanly for sandwiches, toast, or just a thick slab with butter. That optional oat topping pressed into the crust before baking is a small touch that makes the finished loaf look genuinely bakery-worthy. Let it cool the full thirty minutes before you cut in — it's worth it.
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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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