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 is built entirely on all-purpose flour and rolled oats, making it a naturally solid choice for anyone steering clear of rye in their diet — no rye flour, no rye-based additives, nothing to second-guess. The oats are soaked in boiling water before the dough even comes together, which gives the finished loaf a wonderfully tender, moist crumb that store-bought sandwich bread rarely matches. A honey-and-butter base adds just a whisper of sweetness, while the oat topping bakes into a gorgeous, slightly crunchy crust that makes every slice look like it came from an artisan bakery. The two-rise process is straightforward and forgiving, so even if you don't bake bread regularly, you'll end up with a tall, golden loaf that sounds perfectly hollow when you tap it. Let it cool before slicing — if you can wait — and enjoy it toasted with butter, layered into a sandwich, or honestly just torn apart at the table.
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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.
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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