Pregnancy Friendly Honey Oat Bread
Warm, hearty, and made with ingredients you can actually feel good about, this homemade loaf is the kind of comfort food that fits beautifully into a pregnancy-conscious kitchen. Rolled oats and whole wheat flour bring fiber and slow-burning energy to every slice, while honey adds just enough natural sweetness to make it genuinely craveable. Extra virgin olive oil keeps the crumb tender and moist without relying on anything processed or questionable. Because you're baking it from scratch, you know exactly what's going in — no preservatives, no additives, and none of the label-reading stress that comes with store-bought bread. The double-rise method gives the loaf a gorgeous, domed top and an open, chewy crumb that holds up beautifully for toast, sandwiches, or just a thick slice with a little butter. Letting it cool fully before slicing is worth the patience — the texture sets up perfectly and every piece comes out clean. It's the kind of simple, nourishing bake you'll want on rotation all the way through.
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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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