Pistachio Free Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this classic bread delivers exactly that kind of homemade comfort. Rolled oats are soaked in boiling water right at the start, which gives the finished loaf a tender, slightly chewy crumb that store-bought bread rarely manages to match. The honey adds just a whisper of sweetness, and a final brush of melted butter before baking means the crust comes out beautifully rich and deeply golden. Every single ingredient here is straightforward and easy to verify, so there is no guesswork about what went into your loaf — a real relief when you are navigating any kind of nut allergy or cross-contamination concern. The dough comes together with basic pantry staples and a single rise, making this approachable even if you do not bake bread regularly. Once it cools and you cut that first slice, you will understand why this style of loaf has been a kitchen staple for generations.
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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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