Peanut Free Honey Oat Bread
Few things beat the smell of homemade bread filling your kitchen, and this honey oat loaf delivers that experience with a wholesome, hearty twist. Rolled oats soaked in boiling water give the crumb an incredibly tender, moist texture, while honey and olive oil add just enough richness and subtle sweetness to make every slice feel like a treat. Whole wheat flour brings a nutty depth that pairs beautifully with the oat topping pressed into the golden crust before baking. For anyone navigating peanut concerns, store-bought breads can be a minefield of shared-facility warnings and vague labeling — baking your own means you know exactly what went into the dough. Every ingredient here is straightforward and easy to source without cross-contact worries. The two-rise process takes a little patience, but the result is a tall, proud loaf that slices cleanly and holds up beautifully for sandwiches, toast, or just eaten warm with a drizzle of extra honey.
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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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