Hazelnut Free Classic Oat Bread

Total time2 hr 50 min

Prep time25 min

Cook time40 min

4.5

(14)

There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this classic bread delivers that moment every single time. Rolled oats are soaked in boiling water right at the start, which gives the finished loaf a tender, slightly chewy crumb that sets it apart from a standard white sandwich bread. A touch of honey adds just enough warmth and sweetness to make every slice feel a little special, whether you're spreading it with butter or building a hearty sandwich. For anyone navigating tree nut allergies, store-bought breads can be a minefield of shared-facility warnings — baking from scratch with a short, straightforward ingredient list puts you fully in control. The dough comes together with pantry staples like all-purpose flour, active dry yeast, and unsalted butter, with zero ambiguity about what's inside. Brushing the top with melted butter and a scatter of rolled oats before baking gives the loaf that bakery-style finish that makes it look as good as it tastes. Let it cool before slicing if you can — the texture is worth the wait.

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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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