(Soft crumb. Cracked crust. No sourdough, just real, slow-baked comfort.)
This bread is humble but rich. Made with whole wheat, oats, and honey — it’s slightly dense, beautifully cracked on top, and perfect warm with butter or jam. No starter. No shaping stress. Just flour, time, and heart.
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📝 Ingredients (1 rustic loaf): • 1 ½ cups whole wheat flour • 1 ½ cups all-purpose flour • 1 cup rolled oats + extra for topping • 1 packet (2 ¼ tsp) active dry yeast • 1 cup warm water • ¼ cup milk (room temp) • ¼ cup honey • 2 tbsp neutral oil or melted butter • 1 ½ tsp salt
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🔥 Instructions: 1. Activate the yeast: Mix warm water and honey. Sprinkle yeast over and let sit 10 minutes until foamy. 2. Make the dough: In a bowl, combine flours, oats, and salt. Add yeast mixture, milk, and oil. Mix until sticky dough forms. Knead 8–10 minutes until smooth (or use a mixer with hook). 3. Let it rise: Place dough in an oiled bowl. Cover and let rise 1–1.5 hours until doubled. 4. Shape & top: Shape into a rough oval or log. Place on a baking sheet or pan. Brush with a little milk or water and sprinkle oats on top. 5. Final rise & bake: Let rise again 30 minutes. Bake at 375°F (190°C) for 35–40 minutes until deep golden and sounds hollow when tapped. 6. Cool imperfect: Let it cool, then slice thick and enjoy crumb trails on the table.
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