Turmeric Free Whole Grain Honey Oat Sandwich Bread
There is something deeply satisfying about pulling a golden, hearty loaf from the oven, and this whole grain sandwich bread delivers exactly that kind of homemade reward. Whole wheat flour and rolled oats give the crumb real substance and a gentle nuttiness, while honey adds just enough sweetness to make every slice feel a little special. A splash of olive oil keeps the texture tender without weighing it down, and the optional oat topping gives the crust a rustic, bakery-worthy finish. Every single ingredient here is naturally free of turmeric, so there's no label-scanning or substitution stress — just straightforward, wholesome baking. The two-rise method is worth every minute of patience, building flavor and that classic domed crown that makes a sandwich loaf look as good as it tastes. Let it cool fully before slicing and you'll be rewarded with a clean, even crumb that holds up beautifully to spreads, deli fillings, or a simple swipe of butter.
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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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