Pork Free Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf out of the oven and letting it cool just long enough before cutting into it. This bread has a tender, slightly chewy crumb thanks to the rolled oats soaked right into the dough, and a subtle sweetness from honey that makes every slice feel a little special. The ingredients are straightforward pantry staples — oats, flour, butter, honey, yeast — so there is nothing hidden or ambiguous about what goes into it. That simplicity is actually a big part of the appeal, especially when you want a wholesome homemade loaf without having to scrutinize a store-bought label. The process is hands-on but forgiving: you bloom the yeast, let the dough rise twice, and finish with a melted butter brush and a scatter of oats for that bakery-style look. It toasts beautifully, holds up to a thick spread of jam or a hearty sandwich filling, and the aroma while it bakes is genuinely hard to beat.
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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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