Nutmeg Free Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this one delivers that moment beautifully. Rolled oats soaked in boiling water give the crumb a tender, slightly chewy texture that sets it apart from a standard white sandwich loaf. Honey adds a gentle sweetness, while a brush of melted butter right before baking helps the crust turn that perfect deep golden brown. The ingredient list is refreshingly straightforward — flour, oats, yeast, butter, honey, and salt — so there is no need to scan labels or second-guess what is hiding in a store-bought loaf. Many packaged breads and spice blends sneak in warm baking spices that can be hard to avoid, but every single ingredient here is clearly defined and easy to verify. The two-rise process is simple enough for beginner bakers but produces a loaf that looks and tastes genuinely impressive. Let it cool the full thirty minutes before slicing — if you can wait that long.
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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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