Cinnamon Free Honey Oat Bread
Warm, hearty, and lightly sweet from a drizzle of honey, this oat bread is the kind of loaf that makes your kitchen smell incredible and disappears fast once it hits the cutting board. The combination of rolled oats, whole wheat flour, and all-purpose flour gives it a satisfying chew and a tender crumb that holds up beautifully for sandwiches or thick-sliced toast. For anyone navigating a sensitivity to cinnamon, homemade bread is often the safest route — store-bought loaves and bakery items frequently sneak in warming spices without much fanfare on the label. Every ingredient here is straightforward and easy to verify, so there's no guesswork involved. The two-rise method builds real flavor and structure, and that optional oat topping pressed into the crown before baking adds a rustic, bakery-worthy finish. Let it cool fully before slicing and you'll be rewarded with clean, even slices that don't crumble apart.
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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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