Capsaicin Free Honey Oat Bread

Total time2 hr 30 min

Prep time20 min

Cook time40 min

4.6

(24)

There is something deeply satisfying about a homemade loaf that fills the kitchen with the warm, nutty scent of oats and honey as it bakes. This bread is naturally free from any heat-producing compounds, making it a genuinely comfortable choice for anyone who needs to avoid capsaicin without sacrificing flavor or heartiness. The rolled oats give the crumb a tender, slightly chewy texture, while the honey adds just enough sweetness to balance the earthy whole wheat flour. Olive oil keeps the interior moist and the crust beautifully golden, and the optional oat topping adds a rustic, bakery-worthy finish. The two-rise method — one long rest to develop flavor and a shorter proof in the pan — rewards patience with a loaf that slices cleanly and holds together beautifully for sandwiches, toast, or just eaten warm with a generous smear of butter. Letting it cool on a wire rack before cutting is the hardest part, but it makes all the difference in the final texture.

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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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