Dairy 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 built entirely on wholesome pantry staples — rolled oats, whole wheat flour, honey, and olive oil — with not a drop of butter or milk in sight, making it a genuinely rich and tender loaf without any dairy whatsoever. The olive oil keeps the crumb moist and soft, while the honey adds just a whisper of sweetness that makes every slice feel a little special. Soaking the oats in boiling water before mixing the dough is the quiet secret here — it softens them into the crumb beautifully and gives the finished loaf that hearty, slightly chewy texture that store-bought bread rarely delivers. A long knead and two proper rises mean you get real structure and flavor development, the kind that makes this loaf worthy of anything from a thick smear of jam to a serious sandwich. Let it cool before you slice — the crumb needs that time to set, and the wait is absolutely worth it.

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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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