Low Iodine Classic Oat Bread

Total time2 hr 50 min

Prep time25 min

Cook time40 min

4.5

(14)

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Ingredients

12 servings

1 cup rolled oats
1.250 cup water
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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