Emulsifier Free Classic Oat Bread
There is something deeply satisfying about a homemade loaf that smells like toasted oats and honey straight from the oven. Store-bought breads are notorious for sneaking in additives like lecithin, mono- and diglycerides, and other emulsifying agents that keep things shelf-stable but complicate ingredient lists enormously. This recipe keeps things beautifully simple — just oats, flour, butter, honey, salt, yeast, and water, with nothing extra needed to hold it all together. The rolled oats soak in boiling water before the dough even comes together, which gives the crumb a tender, slightly chewy texture that feels hearty without being dense. A brush of melted butter and a scatter of oats on top before baking creates a golden, rustic crust that looks like it came from a proper bakery. The two-rise process does all the structural work that emulsifiers typically handle in commercial bread, so you get a tall, proud loaf with real flavor and a satisfying pull when you slice into it. Let it cool before cutting — if you can wait that long.
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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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