This commercial oat bread contains inflammatory soybean oil, high fructose corn syrup, and multiple preservatives. The DIY version eliminates all seed oils by using organic butter instead, replaces HFCS with raw honey, and removes artificial preservatives for a cleaner, more nutritious loaf.
Based on: Homestyle Oat Bread
· Makes 3 loaves (approximately 36 slices)
· Serving: 1 slice (50g)
Why This Recipe is Seed Oil Free
Commercial Homestyle Oat Bread from Pepperidge Farm often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Homestyle Oat Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached bread flour
900g (about 7 cups) · King Arthur Organic Unbleached Bread Flour
Primary structure-building protein for proper gluten development and bread texture
Organic rolled oats
150g (about 1.5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Adds hearty texture, fiber, and nutty flavor characteristic of oat bread
Organic grass-fed butter
60g (4 tablespoons), melted · Organic Valley Salted Butter
Step 1. Bloom the yeast by combining warm water (105-110°F — test with thermometer, too hot kills yeast) with honey in a large mixing bowl. Stir gently and sprinkle the 10g active dry yeast over the surface. Let stand for 5-10 minutes until foamy and doubled in size. If it doesn't foam, your yeast is dead or water was too hot — start over with fresh yeast.
Step 2. Meanwhile, pulse the 150g rolled oats in a food processor for 10-15 seconds to break them into smaller pieces (not flour). This creates better texture integration. In a separate bowl, whisk together the 900g bread flour, 15g vital wheat gluten, 6g sunflower lecithin powder, and 12g sea salt until evenly distributed.
Step 3. Add the melted butter (cooled slightly so it doesn't kill the yeast) to the foamy yeast mixture and stir. Add the processed oats and mix. Gradually add the flour mixture, stirring with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface.
Step 4. Knead vigorously for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. The vital wheat gluten helps develop structure quickly. Alternatively, use a stand mixer with dough hook for 5-6 minutes on medium speed. Proper kneading is crucial — the dough should pass the windowpane test (stretch a small piece thin enough to see through without tearing).
Step 5. Place dough in an oiled bowl, cover with damp cloth, and rise in a warm spot (75-80°F) for 1-1.5 hours until doubled. Punch down gently, divide into 3 equal portions (about 550g each), and shape into loaves. Place in greased 8x4-inch loaf pans, cover, and rise again for 45-60 minutes until dough crowns about 1 inch above pan rim.
Step 6. Preheat oven to 375°F. Optional: brush tops with melted butter and sprinkle with extra oats for rustic appearance. Bake for 35-40 minutes until golden brown and internal temperature reaches 190°F. Cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before slicing (at least 2 hours) — cutting warm bread will compress the crumb structure.
Storage
Store in airtight containers at room temperature for up to 5 days, or freeze sliced loaves for up to 3 months. Without preservatives, this bread has shorter shelf life than commercial versions but superior flavor and nutrition.
Cost Comparison
Cost per serving (homemade)$0.22
Cost per serving (store-bought)$0.33
Savings33%
Higher upfront investment in organic ingredients, but bulk quantities make subsequent batches much cheaper. Cost per serving drops significantly after initial purchase as many ingredients last for multiple batches.