Nitrate & Nitrite 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-worthy moment right in your own kitchen. The rolled oats give the crumb a subtle chewiness and a mild, nutty warmth that sets it apart from a standard white sandwich loaf. For anyone navigating concerns about processed meats and cured foods, homemade bread is one of the easiest wins — every single ingredient here is straightforward and clean, with nothing hidden in a preservative-laden package. Honey adds a gentle sweetness, unsalted butter keeps things rich without any unnecessary additives, and the oat topping gives each slice a rustic, hearty finish that looks as good as it tastes. The process is approachable even if you don't bake often — a simple soak, a single rise, and a second proof in the pan before it goes into the oven. Once it comes out deep golden brown and hollow-sounding when tapped, the hardest part is waiting the full 30 minutes before you slice 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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