Celery Free Classic Oat Bread
There is something deeply satisfying about a homemade loaf that fills the kitchen with the warm, nutty scent of toasted oats and fresh bread. This recipe leans on simple, wholesome ingredients — rolled oats, honey, butter, and flour — so you always know exactly what's going into every slice. The oats are soaked in boiling water first, which gives the finished bread a tender, slightly chewy crumb that store-bought loaves rarely manage to replicate. A honey-kissed sweetness balances the earthy oat flavor beautifully, making it just as good plain as it is with a generous smear of butter. The dough comes together with minimal fuss, rises into a proud, domed loaf, and gets finished with a brush of melted butter and a scatter of oats on top for a bakery-worthy look. For anyone navigating ingredient sensitivities, this straightforward ingredient list makes it easy to verify every component without second-guessing a thing. Slice it thick, toast it golden, and you'll wonder why you ever reached for a packaged loaf.
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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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