GERD Friendly Honey Oat Bread

Total time2 hr 30 min

Prep time20 min

Cook time40 min

4.6

(24)

Homemade bread is one of those kitchen projects that feels deeply satisfying, and this wholesome loaf is especially worth the effort when you're managing acid reflux. Store-bought breads often sneak in preservatives, acidic additives, or heavy fats that can aggravate symptoms, so baking your own puts you fully in control of every ingredient. The combination of rolled oats, whole wheat flour, and a touch of honey creates a naturally mild, slightly sweet loaf that's gentle on the stomach without sacrificing any of that hearty, satisfying texture. Olive oil keeps the crumb tender and moist without the richness of butter, and the honey adds just enough sweetness to make every slice feel like a treat. The two-rise process gives the dough time to develop real flavor and a beautiful open crumb, so this is far from a bland "safe" bread — it's genuinely delicious. Let it cool fully before slicing so the interior sets properly, and you'll be rewarded with clean, even slices that hold up beautifully for toast or sandwiches. Whether you're navigating dietary restrictions or just craving something warm and nourishing from scratch, this loaf delivers on every front.

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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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