Brazil Nut Free Honey Oat Bread
Warm, hearty, and faintly sweet from a drizzle of honey, this homemade loaf is the kind of bread that makes your kitchen smell absolutely incredible. Rolled oats give it a satisfying chew and a rustic texture, while a blend of whole wheat and all-purpose flour keeps the crumb tender without being dense. For anyone navigating tree nut allergies, store-bought breads can be a minefield of shared-facility warnings and vague labeling — baking your own removes all of that uncertainty entirely. Every ingredient here is straightforward and easy to verify, so you know exactly what's going into every slice. The two-rise method takes a little patience, but the result is a beautifully domed loaf with a deep golden crust that's worth every minute of the wait. It slices cleanly once cooled, making it ideal for sandwiches, toast, or just eating warm with a generous smear of butter.
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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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