Macadamia Free Honey Oat Bread
There is something deeply satisfying about pulling a golden, honey-scented loaf from the oven, and this oat bread delivers that moment every single time. The combination of rolled oats, whole wheat flour, and a touch of honey gives each slice a subtly sweet, nutty flavor with a hearty, tender crumb that holds up beautifully for sandwiches or toast. Every ingredient here is straightforward and easy to source, so you never have to second-guess labels or worry about unexpected additions sneaking into your loaf. The two-stage rise builds real depth of flavor and gives the bread that satisfying, bakery-style chew that store-bought versions rarely manage to pull off. A sprinkle of oats on top before baking adds a lovely rustic finish that makes the loaf look as good as it tastes. Let it cool fully before slicing — it's genuinely worth the wait, and the texture is so much better for it.
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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
- 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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