Seeds Free Honey Oat Bread
Warm, golden, and faintly sweet from a drizzle of honey, this homemade oat loaf is the kind of bread that makes your kitchen smell like an actual bakery. The rolled oats soak up boiling water before the dough even comes together, giving every slice a tender, slightly chewy crumb that store-bought loaves just can't replicate. For anyone navigating a seeds-free lifestyle, this recipe is a genuine find — no sesame, no poppy, no sunflower, nothing hidden in the ingredient list to second-guess. The optional oat topping keeps the look rustic and beautiful without introducing any seed-based garnishes. Whole wheat and all-purpose flour work together to give the loaf structure and a mild nuttiness that pairs perfectly with the honey and olive oil. A proper two-stage rise means the dough develops real flavor and a satisfying crown above the pan before it ever hits the oven. Let it cool the full thirty minutes before slicing — it's worth the wait, and the crumb will hold together beautifully for sandwiches, toast, or just a thick slab with butter.
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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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