Citric Acid Free Honey Oat Bread

Total time2 hr 30 min

Prep time20 min

Cook time40 min

Warm, hearty, and subtly sweet, this honey oat loaf is the kind of bread that makes your kitchen smell incredible and your whole household appear out of nowhere. For anyone navigating a citric acid sensitivity, store-bought bread can be a minefield — many commercial loaves sneak in citric acid as a preservative or dough conditioner, making label-reading an exhausting habit. This recipe keeps things beautifully simple: rolled oats, whole wheat flour, honey, olive oil, sea salt, and yeast — nothing hidden, nothing unnecessary. The oats are soaked in boiling water first, which softens them into the dough and gives every slice a tender, slightly chewy crumb with real texture. Honey adds just enough natural sweetness to balance the earthiness of the whole wheat without tipping into dessert territory. Kneading the dough by hand and letting it rise twice builds a sturdy, flavorful loaf that holds up beautifully for sandwiches, toast, or just torn apart warm from the rack. Once you've baked your own safe loaf at home, it's genuinely hard to go back.

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Ingredients

12 servings

For the bread

1 cup rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
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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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