Seeds Free Whole Grain Honey Oat Sandwich Bread
Hearty, wholesome, and genuinely satisfying, this honey-sweetened loaf is the kind of bread that makes you want to bake every weekend. The combination of whole wheat flour and rolled oats gives each slice a nutty depth and a tender, chewy crumb that store-bought bread simply can't match. For anyone navigating a seeds-free lifestyle, sandwich bread can be a surprisingly tricky category — commercial loaves are often loaded with sesame, poppy, sunflower, or flax — so having a reliable homemade recipe in your back pocket is a real win. Every ingredient here is straightforward and easy to verify, from the honey and olive oil to the oats and whole wheat flour, with no hidden seed-based additions to worry about. The two-rise method takes a little patience, but it rewards you with a beautifully domed loaf that sounds hollow when tapped and slices cleanly once cooled. A drizzle of honey on a warm slice is honestly all you need, though it holds up just as well piled with your favorite sandwich fillings.
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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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