Soy Free Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf out of the oven, and this classic recipe delivers exactly that kind of homemade magic. The rolled oats are soaked in boiling water before the dough even comes together, which gives the finished bread a subtly hearty flavor and a wonderfully tender crumb. Honey and butter round out the taste with just a touch of warmth and richness, while a final brush of melted butter before baking gives the crust that gorgeous deep-golden finish. Store-bought sandwich bread is a minefield of additives and hidden ingredients, but every single component here is straightforward and easy to verify. The dough comes together with a standard mix-and-knead method, rises twice for great structure, and bakes up into a loaf that sounds hollow and perfect when you tap the bottom. Let it cool on the rack before slicing — if you can wait that long — and enjoy it toasted, stacked, or eaten plain with a little extra butter.
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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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