Paraben Free Honey Oat Bread
Warm, hearty, and faintly sweet from a drizzle of honey, this homemade oat loaf is the kind of bread that makes your kitchen smell incredible and your toast game genuinely exciting. For anyone navigating paraben sensitivities, store-bought breads can be a minefield of preservatives and additives that manufacturers don't always make easy to spot on a label — baking your own is the cleanest workaround there is. Every ingredient here is straightforward and recognizable: rolled oats, whole wheat flour, olive oil, honey, sea salt, and yeast — nothing hidden, nothing synthetic. The oats soak in boiling water before the dough even comes together, which gives the finished loaf a tender, slightly chewy crumb that holds up beautifully for sandwiches or thick-cut toast. A long knead and two rises build real structure and flavor without any shortcuts or additives to compensate. Once it comes out of the oven deep golden and fragrant, the hardest part is waiting the full thirty minutes before you slice into 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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