This easy oat bread doesn’t require any kneading at all. It’s simple and flavorful, a recipe that you’ll be eager to make again week after week.
- 2 tablespoons unsalted butter, melted, for brushing (28.35 grams)
- 1 1/4 cups warm water (105-115˚F) (295.73 grams)
- 2 teaspoons active dry yeast (one packet, 7 grams)
- 1 1/2 tablespoons honey (26.45 grams)
- 1 cup unbleached all-purpose flour (120 grams)
- 1 cup whole wheat flour (113 grams)
- 1 cup rolled oats (not instant) (90 grams)
- 1 teaspoon fine sea salt (15 grams)
- Grease a 9-by-5-inch loaf pan with melted butter.
- Add warm water to a medium bowl. Sprinkle the yeast over the warm water and stir until yeast dissolves. Stir in honey and set aside for about 5 to 10 minutes, until the yeast swells and foams.
- In a separate large bowl, add both types of flour, the oats, and the salt. Stir to combine.
- Stir dry ingredients into wet ingredients until well combined.
- Add dough to the prepared pan. Cover with a clean cloth, then set in a warm place for 30 minutes until it has doubled in size.
- Meanwhile, position rack in middle of the oven and preheat oven to 350˚F.
- Bake bread for 35 to 40 minutes, until golden and pulling away from the sides of the pan.
- Remove from oven and turn out immediately onto a cooling rack. Cool slightly, until cool enough to handle, and serve warm.
Recipe adapted from 101 Cookbooks.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Baked Goods
Keywords: oat bread, old fashioned oats, sandwich bread