High Fructose Corn Syrup Free Honey Oat Bread
Warm, hearty, and faintly sweet, this oat-studded loaf is the kind of bread that makes your kitchen smell like a proper bakery. The sweetness comes entirely from real honey — no corn syrup, no mystery syrups, no ingredient labels to squint at. That matters more than you might think, because a surprising number of store-bought breads and even some "artisan" loaves sneak in high-fructose corn syrup as a cheap sweetener or dough conditioner. Here, whole wheat flour and rolled oats give the loaf its hearty texture and nutty depth, while olive oil keeps the crumb tender without any processed shortcuts. 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 avocado toast to a thick smear of butter. Letting it cool fully before cutting is genuinely worth the wait — the crumb sets up perfectly and you get those clean, satisfying slices rather than a gummy mess. It's simple, honest baking at its best.
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Learn more →Ingredients
12 servings
For the bread
- 1 cup rolled oats
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- 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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