Shellfish Free 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. Honey adds a gentle sweetness that balances the nutty depth of whole wheat flour and rolled oats, while olive oil keeps the crumb tender and the texture just right for slicing. The ingredient list is refreshingly straightforward — nothing processed, nothing mysterious, just pantry staples you can feel good about. For anyone navigating seafood allergies, store-bought breads can be a minefield of shared facilities and vague labeling, but baking from scratch with these simple, clearly defined ingredients puts you fully in control. The two-rise process takes a little patience, but it rewards you with a loaf that crowns beautifully above the pan and sounds perfectly hollow when tapped. It slices cleanly for sandwiches, toasts up with a gorgeous crunch, and keeps well enough that a single bake carries you through the week.
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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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