Nutmeg Free Honey Oat Bread
Warm, hearty, and faintly sweet from a drizzle of honey, this oat bread is the kind of loaf that makes your kitchen smell incredible and your toast game genuinely exciting. The combination of rolled oats, whole wheat flour, and all-purpose flour gives it a satisfying chew with a tender crumb — rustic enough to feel homemade, polished enough to impress. Every single ingredient here is straightforward and naturally free of nutmeg, so there's no label-scanning or substitution stress involved. That matters more than it sounds, since spiced breads and even some commercial whole wheat loaves sneak in warm spices that can be hard to spot. This one keeps things clean and simple: oats, honey, olive oil, yeast, flour, salt, and nothing more. The two-rise method takes a little patience, but the payoff is a beautifully domed loaf with a deep golden crust that slices like a dream. Let it cool before you cut in — though that might be the hardest part of the whole recipe.
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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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