Vegetarian Honey Oat Bread

Total time2 hr 30 min

Prep time20 min

Cook time40 min

4.6

(24)

There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this one delivers on every level. The combination of rolled oats, whole wheat flour, and a touch of honey gives the bread a subtly sweet, nutty flavor with a hearty, tender crumb that holds up beautifully for sandwiches or toast. Honey and extra virgin olive oil keep things moist without any dairy, making this an easy fit for plant-based eaters who still want a rich, bakery-worthy result. The two-rise process — first a long, relaxed proof, then a shorter rise in the pan — is what gives the loaf that gorgeous crown and open, chewy interior. Kneading the dough for a full eight to ten minutes builds the gluten structure that makes each slice hold together rather than crumble. Letting the loaf cool on a wire rack before slicing is the hardest part, but it's worth every minute of patience. Once you've made this at home, the store-bought alternatives are going to feel like a serious downgrade.

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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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