Black Pepper Free Classic Oat Bread

Total time2 hr 50 min

Prep time25 min

Cook time40 min

4.5

(14)

There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this one delivers that moment beautifully. Rolled oats soaked in boiling water give the crumb a soft, slightly chewy texture that sets it apart from a standard white sandwich loaf, while honey and butter add just a whisper of richness. The ingredient list is refreshingly straightforward — flour, oats, yeast, salt, butter, and honey — with absolutely nothing that sneaks in unwanted spice or seasoning. For anyone navigating a sensitivity to black pepper, that simplicity is genuinely reassuring, since so many store-bought breads and seasoned loaves hide it in the mix. The process itself is approachable: a slow soak, a single rise, a second proof in the pan, and then a hot oven does the rest. Brushing the top with melted butter and a scatter of rolled oats before baking gives the finished loaf a rustic, bakery-worthy look that makes it hard to wait the full cooling time before slicing. Toasted with a little extra butter or used as the base for a simple sandwich, this bread is the kind of everyday staple worth making on repeat.

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Ingredients

12 servings

1 cup rolled oats
1.250 cup water
2 tbsp unsalted butter
2 tbsp honey
1 ½ tsp fine salt
2 ¼ tsp active dry yeast (1 standard packet)
2 ½ cups all-purpose flour, plus more for kneading

For finishing

1 tbsp unsalted butter, melted, for brushing
2 tbsp rolled oats, for topping

Instructions

1
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.
2
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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