Peanut Free Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf out of the oven, and this classic bread delivers that moment every single time. The rolled oats are soaked in boiling water before the dough even comes together, which gives the finished loaf a subtly hearty flavor and a wonderfully soft, moist crumb. A touch of honey adds just enough sweetness to make every slice feel a little special without tipping into dessert territory. Store-bought bread can be a minefield when it comes to shared equipment and vague allergen labeling, so baking your own with a short, straightforward ingredient list is a genuinely smart move. The dough comes together easily whether you use a stand mixer or just a wooden spoon and some elbow grease, making this approachable for bakers of any level. Brushing the top with melted butter and scattering extra oats before baking gives the loaf a bakery-worthy finish that looks far more impressive than the effort required. Let it cool before you slice — if you can manage it — and enjoy it toasted, piled with toppings, or simply eaten warm with a little extra butter.
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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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