Cashew Free Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf out of the oven, and this one delivers that moment every single time. The rolled oats give the crumb a subtle chewiness and a gentle, nutty flavor that sets it apart from a plain white sandwich loaf — without a single nut in sight. Store-bought breads can be a minefield of shared-facility warnings, so baking from scratch with a short, straightforward ingredient list is a genuinely smart move. The process is approachable too: you bloom the yeast, let the dough rise twice, and finish with a brush of melted butter and a scatter of oats on top for that bakery-style look. That buttery, golden crust and the hollow thump when you tap the bottom are two of the most rewarding sounds a home baker can experience. Slice it thick for sandwiches, toast it for breakfast, or just tear into it warm with a little extra butter — it holds up beautifully either way.
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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.
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