Low Iodine Honey Oat Bread
Homemade bread is one of those kitchen projects that feels deeply satisfying, and this honey oat loaf delivers a beautifully golden crust with a soft, hearty crumb that makes every slice worth the wait. For anyone managing iodine intake, store-bought breads can be a minefield — many commercial loaves contain iodized salt or dairy-based additives that make label-reading exhausting. This recipe keeps things clean and straightforward, using fine sea salt in place of iodized table salt, which is one of the simplest and most effective swaps you can make. The combination of whole wheat and all-purpose flour gives the loaf real substance, while the oats and honey add a gentle nuttiness and just enough sweetness to make it genuinely craveable. Olive oil keeps the crumb tender without introducing any problematic ingredients, so every component earns its place. The two-rise process builds great flavor and that classic domed top, and once it comes out of the oven smelling like toasted oats and honey, the hardest part is waiting the full 30 minutes before slicing. Toast it, layer it with your favorite low-iodine toppings, or just eat it warm — it holds up beautifully either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!