Shellfish Free 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. The rolled oats give the crumb a subtle chewiness and a gentle, nutty sweetness that sets it apart from a basic white sandwich loaf. Honey and butter round out the flavor, making each slice taste like something from a proper artisan bakery. The process is straightforward — a simple soak, a yeast bloom, and two relaxed rises — so even if you don't bake bread often, this one is very forgiving. Every ingredient here is naturally free from any seafood or shellfish concerns, which means no label-scanning, no substitutions, and no second-guessing. The finishing touch of melted butter and a scatter of oats on top gives the crust a beautiful, bakery-worthy look that makes it almost too pretty to slice. Almost.
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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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