Chicken Free Honey Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this honey oat bread delivers that moment every single time. The combination of rolled oats, whole wheat flour, and a touch of honey gives each slice a hearty, slightly sweet flavor with a tender crumb that holds up beautifully for toast or sandwiches. Every ingredient here is straightforward and plant-based, so there is absolutely nothing to second-guess — no hidden poultry-derived additives, no broths, no animal fats beyond what you choose to put on top after baking. The process itself is genuinely rewarding: the oats soak up boiling water before the dough even comes together, which keeps the finished loaf moist and gives it that rustic, wholesome texture you just cannot get from a store-bought bag. A long knead and two rises build real structure and flavor, so the effort is worth every minute. Letting it cool on the rack before slicing is the hardest part, but it makes all the difference for clean, even slices.
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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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