Ginger 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 pantry staples — rolled oats, honey, butter, flour, and yeast — with absolutely nothing that could sneak in unwanted spice or heat. For anyone navigating a sensitivity to ginger, that simplicity is genuinely reassuring, since so many packaged breads and baked goods hide it in "natural flavors" or spice blends. The oats are worked right into the dough and pressed onto the top before baking, giving the finished loaf a hearty texture and a rustic, bakery-worthy look. A honey-and-butter richness runs through every slice, balanced by just enough salt to make it taste complete. The two-rise process takes a little patience, but the result is a tall, golden loaf with a tender crumb that holds up beautifully for sandwiches or thick slices slathered with butter straight from the rack.
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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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