Capsaicin Free Classic Oat Bread
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 tender, slightly chewy texture that sets it apart from your average sandwich bread. Honey and butter add just a whisper of richness, while the oat topping makes every slice look like it came straight from a bakery window. For anyone navigating a sensitivity to capsaicin, homemade bread is genuinely one of the easiest wins — no label-scanning, no mystery spice blends, just clean, straightforward ingredients you can trust. The two-rise process is simple and forgiving, making this approachable even if you don't bake bread regularly. Slice it thick for toast, use it for sandwiches, or just tear into it warm with a little extra butter — it's the kind of loaf that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!