Turkey Free Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this one delivers that reward every single time. Rolled oats are soaked in boiling water right at the start, which gives the finished bread a subtly hearty, slightly chewy crumb that sets it apart from a plain white sandwich loaf. Honey and butter weave in just enough richness and sweetness to make every slice taste like it came from a proper bakery. The dough comes together with straightforward pantry staples — no unusual proteins, no poultry-derived broths or fats, nothing that would raise a flag for anyone avoiding turkey or turkey-based ingredients. A melted butter brush and a scatter of oats before baking create that gorgeous, crackly top that makes the loaf look as good as it tastes. Let it cool on the rack before you slice — the interior needs that time to set — and then enjoy it toasted, piled with your favorite toppings, or simply eaten warm 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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