Pescatarian Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this one delivers that moment every single time. Rolled oats soaked in boiling water give the crumb a tender, slightly chewy texture that sets it apart from your average sandwich bread, while honey and butter add just a whisper of sweetness and richness. The process is straightforward — a simple yeast bloom, a single rise, a short second proof in the pan — so even if you don't bake bread regularly, this recipe is very approachable. That rustic oat topping brushed with melted butter bakes into something genuinely beautiful, with a deep golden crust that looks like it came from a proper bakery. This kind of wholesome, plant-forward loaf fits naturally into a pescatarian kitchen, pairing brilliantly with smoked salmon, tinned fish, or a simple herb butter. Slice it thick while it's still slightly warm and you'll understand why homemade bread is worth every minute of the wait.
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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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