Citrus Free Honey Oat Bread
Warm, hearty, and faintly sweet from a drizzle of honey, this oat bread is the kind of loaf that makes your kitchen smell incredible and your toast game feel genuinely elevated. Every ingredient here is straightforward and naturally free from citrus in any form — no zest, no juice, no hidden citric acid — so you can bake with total confidence. The combination of whole wheat flour and rolled oats gives the crumb real substance and a slightly nutty depth that plain white sandwich bread just can't match. Olive oil keeps the texture tender and moist, while the honey adds just enough sweetness to balance the earthiness of the oats without tipping into dessert territory. The two-rise method takes a little patience, but it rewards you with a beautifully domed loaf that slices cleanly and holds up to everything from a smear of butter to a hearty sandwich filling. Letting it cool on the rack before cutting is genuinely worth the wait — the crumb sets up perfectly and you get those clean, satisfying slices every time.
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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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