Tuesday afternoons aren't usually prime baking hours around our house. Saturday mornings I can almost hear the KitchenAid Mixer calling my name, begging to bake breakfast. Tuesday afternoons, not so much.

This Tuesday was a different story. My son was home sick from school and we were getting a good ol' Humboldt rain.  The kind of rain that literally defines the term "Raining cats and dogs.". Raining so hard you hear it hammering the roof and windows while puddling the streets in minutes.   

Not exactly the type of weather that sends you outside for entertainment.  Even the corgi refuses to step out the door in that kind of rain.  If he gets pushed out he barks is anger towards you until you open the door again. After many hours of reading a Kristen Ashley novel and returning a few emails from customers the kitchen started calling my name.

I've been meaning to try my hand at baking bread for awhile because sometimes mama just wants to load up on carbs slathered in butter and honey! Though as a rule I try to stay away from wheat as much as possible because of the high oxalate content in wheat. As of late I've also been told by my Midwife and Hormone Specialist to get off gluten because it suppresses ovarian function.  There are many gluten free bread options in grocery stores. The problem I find is they tend to be made with brown rice flour, potato flour, or filled with a lot of seeds all of which are fairly high in oxalates.

It's rare that any breads in the bread isle have wheat-free and low-oxalate grains. So on a raining Tuesday afternoon I set out to make one myself out of grains that I tolerate well: oat flour, whole grain rolled oats, and white rice flour.   

To start I softened the butter until almost melted.

Then I added the softened butter and the wet ingredients to the mixing bowl and mixed on medium speed. 

Next I added all the dry ingredients until well blended but not over mixed.

The dry ingredients were added to a baking dish that was greased and then sprinkled with the rice flour.

After the batter was added to the baking dish I drizzled honey on top and they sprinkled rolled oats over the honey.

After baking in the oven at 375 Degrees for 30 minutes the bread browned right up and smelled hearty and sweet right out of the oven.

Tada! Ready to be slathered in butter and honey....

You'll find the recipe below.

Happy Baking!

Enjoy!

Old School Modern Mama,

Melanie Satterlee's Old School Modern Mama Blog

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If you enjoyed this Honey Oat Bread recipe please comment and share! You may also enjoy these Pear Oat Muffins.