Lactose Free Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this one delivers that cozy, bakery-style moment right in your own kitchen. The rolled oats give the crumb a subtle chewiness and a gentle nuttiness that sets it apart from a plain white sandwich loaf. Butter does appear in both the dough and the finishing brush, but the quantities are small enough that many people who manage lactose sensitivity find it well within their comfort zone — and it contains no milk, cream, or cheese of any kind. The process is straightforward: a simple soak of oats in boiling water, a single yeast bloom, and two relaxed rises that do most of the heavy lifting for you. Shaping the dough into a log and watching it crown above the pan before baking is genuinely one of the more rewarding things you can do on a slow afternoon. Once it comes out of the oven deep golden and hollow-sounding, the hardest part is waiting the full 30 minutes before slicing into it.
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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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