Seed Oil Free Honey Oat Bread

Total time2 hr 30 min

Prep time20 min

Cook time40 min

There is something deeply satisfying about a homemade loaf that fills the kitchen with the warm, nutty scent of oats and honey, and this bread delivers exactly that. Most store-bought sandwich breads — even the wholesome-looking ones — are made with canola, soybean, or other refined seed oils, so baking your own is one of the cleanest ways to take back control of what goes into your daily bread. Here, extra virgin olive oil does all the work that those industrial oils usually handle, keeping the crumb tender and moist without any of the processing baggage. The combination of whole wheat flour and rolled oats gives the loaf real substance and a slightly chewy texture, while the honey adds just enough sweetness to make every slice feel like a treat. The method is straightforward — mix, knead, rise, bake — and the result is a beautifully golden loaf with a soft interior that holds up perfectly for sandwiches or thick-cut toast. Letting it cool fully before slicing is the hardest part, but it makes all the difference for clean cuts and a properly set crumb.

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Ingredients

12 servings

For the bread

1 cup rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
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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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