Macadamia Free Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this classic recipe delivers exactly that kind of homemade comfort. Rolled oats are soaked in boiling water with butter and honey before the dough even comes together, which gives the finished bread a subtly sweet, hearty flavor and a wonderfully tender crumb. The dough rises twice — once in the bowl and once in the pan — so you get that beautiful crown peeking above the rim before it ever hits the oven. A brush of melted butter and a scatter of oats on top create a glossy, rustic finish that looks like it came straight from a bakery. For anyone navigating tree nut concerns, this loaf is built entirely from pantry staples — flour, oats, yeast, honey, butter, and salt — with no nuts anywhere in the ingredient list to worry about. It slices cleanly once cooled and is equally at home as toast with jam, the base of a hearty sandwich, or just torn apart warm at the table.
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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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