Tree Nut Free Honey Oat Bread

Total time2 hr 30 min

Prep time20 min

Cook time40 min

4.6

(24)

There is something deeply satisfying about a homemade loaf that fills the kitchen with the warm, toasty scent of oats and honey as it bakes. This bread is hearty and wholesome, built on a base of rolled oats, whole wheat flour, and a touch of honey that gives the crumb a gentle natural sweetness without tipping into dessert territory. The olive oil keeps the texture tender, while the long knead and double rise develop a springy, elastic crumb that slices beautifully and holds up to anything you pile on top. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — every ingredient is a pantry staple with no hidden almond flour, walnut oil, or nut-based add-ins to second-guess. Store-bought "healthy" breads can be a minefield of shared-facility warnings, so baking your own is genuinely the cleanest path to a loaf you can trust. The optional oat topping pressed into the crown before baking adds a rustic, bakery-style finish that makes it look as good as it tastes. Let it cool the full thirty minutes before slicing — the wait is hard, but the crumb is worth it.

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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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