Rice Free Classic Oat Bread
There is something deeply satisfying about a homemade loaf that fills the kitchen with the warm, nutty scent of toasted oats as it bakes. This bread leans on rolled oats and all-purpose flour to build a tender, slightly chewy crumb with a beautifully golden crust — no rice flour, no rice-based starches, nothing that would trip up anyone avoiding rice in their diet. The oats do double duty here, softening in boiling water to keep the interior moist while also getting scattered on top for a rustic, bakery-style finish. Honey adds just a whisper of sweetness that balances the salt perfectly, and a final brush of melted butter before baking gives the crust that irresistible deep-brown color. The two-rise process takes a little patience, but the result is a sturdy, sliceable loaf that holds up beautifully for sandwiches, toast, or just torn apart warm from the rack. If you've been scanning store-bought bread labels and coming up short, baking your own means you know exactly what went into every slice.
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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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