Shellfish Free Honey Oat Bread
Warm, golden, and faintly sweet from a drizzle of honey, this hearty oat loaf is the kind of homemade bread that makes the whole kitchen smell incredible. The rolled oats soak up boiling water before the dough even comes together, giving the finished loaf a tender, slightly chewy crumb that holds up beautifully for sandwiches or thick-cut toast. Whole wheat flour adds a nutty depth while all-purpose flour keeps the texture light enough that every slice feels like a treat rather than a health obligation. Bread like this can be surprisingly tricky to source safely at the grocery store, where shared production lines and unexpected additives are common concerns — baking it yourself means you know exactly what went in. The two-stage rise builds real flavor and structure, and that optional oat topping pressed into the crown before baking gives it a rustic, bakery-worthy finish. Let it cool fully before slicing and you'll be rewarded with a clean, even crumb that's just as good plain as it is slathered with butter or jam.
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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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