Turmeric Free Classic Oat Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this classic bread delivers that moment every single time. The rolled oats give the crumb a subtle chewiness and a gentle nuttiness that sets it apart from a plain white sandwich loaf, while honey and butter keep every slice tender and just barely sweet. For anyone navigating a diet that rules out certain spices and additives, homemade bread is genuinely one of the easiest wins — you know exactly what went in, and this ingredient list is refreshingly short and straightforward. The process is approachable even if you haven't baked much yeast bread before: a simple soak, a single rise, and a second proof in the pan before it goes into the oven. Brushing the top with melted butter and scattering extra oats before baking gives the finished loaf that bakery-style look without any fuss. Let it cool the full thirty minutes before slicing — it's hard to wait, but the texture is so much better for it.
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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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