Citric Acid 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 as it bakes. For anyone navigating a citric acid sensitivity, store-bought breads can be a minefield — many commercial loaves use citric acid as a preservative or dough conditioner, making the ingredient list a stressful read. This recipe keeps things beautifully simple: rolled oats, flour, honey, butter, yeast, salt, and water — nothing hidden, nothing unnecessary. The oats get soaked in boiling water before the dough even comes together, which softens them and gives the finished loaf a tender, slightly chewy crumb that slices cleanly and holds up to anything you pile on top. A brush of melted butter and a scatter of oats before baking creates a golden, rustic crust that looks like it came from a proper bakery. Let it cool fully before slicing and you'll be rewarded with a loaf that's every bit as good as it smells.
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!