Gut Friendly Honey Oat Bread

Total time2 hr 30 min

Prep time20 min

Cook time40 min

Warm, golden, and faintly sweet, this homemade loaf is the kind of bread that makes the whole kitchen smell incredible. Rolled oats and whole wheat flour give it a hearty, slightly chewy texture that holds up beautifully for toast, sandwiches, or just a thick slice with a drizzle of extra honey. Both oats and whole wheat flour bring meaningful fiber to the table, which is exactly what a gut-friendly eating approach calls for — slow-digesting carbohydrates that feed good bacteria rather than spike and crash. Olive oil keeps the crumb tender and moist without relying on butter or anything processed, and a touch of honey adds just enough natural sweetness to make every bite feel like a treat. The two-rise method here is worth every minute — it develops flavor and structure that store-bought loaves simply can't replicate. Letting the loaf cool fully before slicing is a small but important step that keeps the crumb from turning gummy, so resist the urge to cut in early. Once you've made this once, it's hard to go back to anything wrapped in plastic.

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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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