Black Pepper Free Honey Oat Bread
Warm, hearty, and faintly sweet from a drizzle of honey, this oat loaf is the kind of homemade bread that makes the whole kitchen smell incredible. The rolled oats give every slice a tender, slightly chewy crumb with a rustic texture that holds up beautifully for toast, sandwiches, or just torn apart while still warm. For anyone navigating a sensitivity to black pepper, bread can be a surprisingly tricky category — even "plain" store-bought loaves sometimes sneak in seasoning blends — so baking your own is the cleanest solution. Every ingredient here is straightforward and easy to verify, from the whole wheat and all-purpose flours to the olive oil and sea salt. The two-stage rise builds real flavor and structure, and that optional oat topping pressed into the crown before baking makes it look genuinely bakery-worthy. Let it cool the full thirty minutes before slicing so the crumb sets properly — it's worth the wait.
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Learn more →Ingredients
12 servings
For the bread
- 1 cup rolled oats
- 1.250 cup water
- 2 tbsp honey
- 2 tbsp extra virgin olive oil
- 1 tsp fine sea salt
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 ½ cups whole wheat flour
- ¾ cup all-purpose flour, plus more for kneading
- 1 tbsp rolled oats, for topping (optional)
Instructions
- 1
Combine 1 cup rolled oats, boiling water, honey, olive oil, and salt in a large mixing bowl. Stir to mix, then let stand for 20 minutes until the oats have absorbed the water and the mixture has cooled to lukewarm (below 110°F / 43°C).
- 2
In a medium bowl, stir the yeast into the warm water (105–110°F / 40–43°C) and let stand for 5–10 minutes until foamy and fragrant.
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