Soy Free Whole Grain Honey Oat Sandwich Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this hearty sandwich bread delivers exactly that kind of homemade reward. Whole wheat flour and rolled oats give it a nutty, slightly chewy character that store-bought bread just cannot replicate, while a touch of honey rounds out the flavor with gentle sweetness. The olive oil keeps the crumb tender without relying on any dairy or soy-based fats, which makes this recipe naturally clean for anyone navigating soy sensitivities. Many commercial whole grain breads sneak in soy lecithin or soy flour as a softening agent, so baking your own is the most reliable way to know exactly what went into every slice. The process is straightforward — a single rise, a simple shape, and a second proof in the pan — so even if you are newer to bread baking, the steps are approachable and forgiving. Once cooled and sliced, it holds up beautifully for sandwiches, toast, or just a thick slab with a drizzle of extra honey.
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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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