Cinnamon 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 honey. This bread is hearty and tender with a beautifully golden crust, finished with a brush of melted butter and a scatter of rolled oats that make every slice look as good as it tastes. For anyone navigating a sensitivity to cinnamon, store-bought breads and bakery loaves can be a minefield — many are dusted or flavored with it, and labels don't always make that obvious. Here, every ingredient is straightforward and easy to verify, from the rolled oats and honey to the simple all-purpose flour and yeast. The process is approachable too: a slow rise develops real flavor, and the dough comes together with either a stand mixer or good old-fashioned hand mixing. Once it cools and you cut into that first thick slice, you'll wonder why you ever reached for a packaged loaf at all.
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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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