There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this recipe delivers exactly that kind of homemade magic. Store-bought breads are notorious for sneaking in synthetic preservatives like BHA and BHT to extend shelf life, which makes baking your own the most reliable way to keep those additives off your plate entirely. Every ingredient here — rolled oats, honey, butter, flour, yeast — is straightforward and easy to source clean. The oats get soaked in boiling water before the dough even comes together, which gives the finished loaf a tender, slightly chewy crumb that sets it apart from a basic white sandwich bread. A brush of melted butter and a scatter of oats on top before baking creates a gorgeous, rustic crust that looks like it came from a proper bakery. The two-rise process takes a little patience, but the hands-on time is minimal and the results are absolutely worth it. Slice it thick while it's still just barely warm, and you'll understand why homemade bread has such a devoted following.
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Learn more →12 servings
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Combine 1 cup rolled oats, the boiling water, 2 tbsp butter, honey, and salt in a large mixing bowl. Stir until the butter melts, then let the mixture stand until cooled to lukewarm, about 20 minutes.
Sprinkle the yeast over the 1/4 cup warm water in a small bowl and let it stand until foamy, about 5 minutes.
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