No-Knead Honey Oat Bread Recipe

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There’s something undeniably comforting and wholesome about homemade bread, especially when it’s loaded with hearty oats and a touch of natural sweetness. This No-Knead Honey Oat Bread Recipe takes all the fuss out of traditional bread-making, inviting you to create a loaf that’s subtly sweetened with honey, brimming with nutty oats, and boasting a tender, moist crumb without breaking a sweat. It’s the perfect companion to your morning toast or afternoon tea, and once you try it, you’ll wonder how you ever lived without this simply delightful homemade staple.

Ingredients You’ll Need

This No-Knead Honey Oat Bread Recipe uses a handful of simple, pantry-friendly ingredients that come together beautifully. Each has a unique role: the bread flour creates the perfect chewy texture, oats add a rustic crunch and wholesome flavor, and honey brings just enough sweetness to balance every bite.

• Bread flour (3 cups + 2 Tablespoons / 410g): Provides the strong gluten structure needed for that irresistible chewiness.
• Old-fashioned oats (1 cup / 85g): Adds hearty texture and rustic flavor—you can use quick oats for a slightly softer result.
• Platinum Yeast from Red Star (1½ teaspoons / 4g): Powers the rise to give the bread a light, airy crumb.
• Salt (1½ teaspoons): Enhances all the flavors and balances the sweetness.
• Ground cinnamon (½ teaspoon): Offers a warm, subtle spice that complements the honey beautifully.
• Water (1½ cups / 360ml): Close to room temperature to help the yeast activate without stress.
• Honey (6 Tablespoons / 128g): Sweetens naturally and keeps the crumb moist and tender.
• Vegetable oil (2 Tablespoons / 30ml): Adds richness and helps keep the bread soft day after day.

How to Make No-Knead Honey Oat Bread Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together 3 cups of bread flour, the oats, yeast, salt, and cinnamon in a large, ungreased bowl. This creates the perfect base with flavor and texture all in one bowl. The oats give rustic heartiness while the cinnamon adds a subtle warmth that melds beautifully with the honey.

Step 2: Combine Wet Ingredients and Form Dough

In a separate bowl or measuring cup, whisk together the water, honey, and oil. Pour this honeyed mixture into the dry ingredients and gently stir with a wooden spoon or silicone spatula until just combined. Your dough will be very sticky and wet – that’s exactly what we want! Resist the urge to overmix or knead, as this bread is all about a gentle touch.

Step 3: First Rise – Patience Is Your Friend

Cover the bowl tightly with plastic wrap or foil and leave it on the counter to rise for 12 to 18 hours. This slow fermentation develops incredible flavor and gives the dough a bubbly, airy texture. You’ll notice it spreading outwards rather than rising tall, but that’s perfect for this recipe.

Step 4: Prepare Your Loaf Pan and Shape the Dough

Lightly grease a 9×5-inch loaf pan. When the dough has risen, gently fold in the remaining 2 tablespoons of bread flour to tame the stickiness. Turn the dough out onto a lightly floured surface and shape it loosely into a loaf about 8×4 inches in size. Remember, imperfections add character so don’t stress perfection. Place your loaf into the pan and score the top with a single slash about ½ inch deep to allow good oven spring.

Step 5: Second Rise and Preheat

Cover the loaf loosely again and let it rise for another hour until it slightly puffs over the rim of the pan. Towards the end of this time, preheat your oven to 375°F (191°C). This steady heat will brown the crust beautifully without burning.

Step 6: Baking to Golden Perfection

Bake for 50 to 60 minutes, tenting the loaf with foil after 30 minutes once it’s deeply browned on top to prevent over-darkening. To check if your bread is done, give it a gentle tap—if it sounds hollow, you’re golden. For the most precise check, the center should read 195°F (90°C) on an instant-read thermometer. Let the bread cool in the pan for at least 15 minutes on a wire rack before slicing.

How to Serve No-Knead Honey Oat Bread Recipe

Garnishes

This bread’s naturally sweet, nutty flavor shines when paired with a light spread of butter or a drizzle of honey right out of the oven. For a savory twist, try it with cream cheese and fresh herbs, or sprinkle a touch of sea salt for an irresistible contrast.

Side Dishes

No-Knead Honey Oat Bread Recipe is a versatile companion to both sweet and savory dishes. It’s superb alongside hearty soups like butternut squash or tomato basil, or alongside a fresh salad to add texture and substance. Don’t forget it makes a fantastic base for open-faced sandwiches, too.

Creative Ways to Present

Try slicing the loaf into thick slabs and toasting them lightly before adding your favorite toppings like smashed avocado, smoked salmon, or poached eggs. For brunch, serve cubes as part of a bread pudding or simply offer with cheese and charcuterie for an easy crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Keep any leftover No-Knead Honey Oat Bread Recipe fresh by wrapping it tightly in plastic wrap or placing it in an airtight container at room temperature. It should stay soft and tasty for up to three days, making it an easy grab-and-go option for busy mornings.

Freezing

To keep your bread longer, freeze slices or the whole loaf wrapped securely in foil and then a freezer bag. This method keeps the bread fresh for up to three months. When you’re ready, simply thaw at room temperature or pop slices straight into the toaster.

Reheating

Reheat your honey oat bread in a warm oven (about 300°F / 150°C) for 10-15 minutes to restore that fresh-baked crust crispness and warm crumb, or toast slices directly for instant deliciousness. Either way, the aroma alone will make your kitchen sing!

FAQs

Can I use whole wheat flour instead of bread flour?

Absolutely! You can substitute up to half the bread flour with whole wheat for a nuttier, denser loaf. Just note the texture will be a bit more rustic, and you might need to adjust water slightly to keep the dough moist.

Can I speed up the rising time?

The long, slow rise is key to developing deep flavor and the bread’s unique texture, so it’s best not to rush. However, you can let it rise in a slightly warmer spot if you’re short on time—just watch so it doesn’t overproof.

What if I don’t have a loaf pan? Can I bake it freeform?

Definitely! You can shape the dough into a round or oval and bake it on a parchment-lined baking sheet or in a Dutch oven to get a beautiful crusty boule. Just adjust your baking time accordingly and keep an eye on browning.

Is this bread suitable for sandwiches?

Yes! Its moist crumb and firm structure hold up wonderfully under fillings, making it one of the best breads for hearty sandwiches or toast with toppings.

How important is the scoring step?

Scoring allows the bread to expand properly in the oven, so it won’t crack unpredictably and gives you that professional artisan look. If you skip this, the bread may burst at weak spots, but it will still taste delicious!

Final Thoughts

Trust me when I say, once you make this No-Knead Honey Oat Bread Recipe, it will quickly become a staple in your kitchen. The ease of preparation combined with its hearty, slightly sweet flavor makes it suitable for any time of day. Give it a try—you’ll love how effortlessly you can bring warm, homemade bread to your table with a touch of honey and wholesome oats.

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No-Knead Honey Oat Bread Recipe

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This No-Knead Honey Oat Bread is a simple, rustic loaf combining the chewy texture of oats with the natural sweetness of honey. It requires minimal hands-on time and no kneading, making it perfect for beginner bakers or those who want homemade bread without fuss. The bread features a soft crumb with a slightly chewy crust, lightly sweetened and flavored with a touch of cinnamon, making it ideal for breakfast or as a wholesome snack.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 14 hours 30 minutes
• Yield: 1 loaf (about 12 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Dry Ingredients

• 3 cups + 2 Tablespoons (410g) bread flour, divided
• 1 cup (85g) old-fashioned whole oats or quick oats (not instant)
• 1 and 1/2 teaspoons (4g) instant or active dry yeast (Platinum Yeast from Red Star recommended)
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon ground cinnamon

Wet Ingredients

• 1 and 1/2 cups (360ml) water, close to room temperature (about 70°F / 21°C)
• 6 Tablespoons (128g) honey
• 2 Tablespoons (30ml) vegetable oil or another neutral tasting oil

Instructions

1. Mix dry ingredients: In a large ungreased bowl, whisk together 3 cups (390g) bread flour, oats, yeast, salt, and cinnamon until evenly combined.
2. Combine wet ingredients: In a separate medium bowl or large liquid measuring cup, whisk the water, honey, and oil together until the honey is dissolved.
3. Form dough: Pour the wet mixture into the dry mixture and gently stir with a silicone spatula or wooden spoon until combined. The dough will be heavy, wet, and sticky. Avoid overworking it as it’s too sticky for mixers.
4. First rise: Cover the bowl tightly with plastic wrap or aluminum foil. Let the dough rise at room temperature for 12 to 18 hours, until it nearly doubles and is bubbly. The dough will mostly spread out to the sides rather than rising up.
5. Prepare loaf pan: Grease a 9×5-inch loaf pan to prevent sticking.
6. Shape dough: After the first rise, uncover the dough and fold in the remaining 2 Tablespoons (about 20g) bread flour to make it more manageable. Pour dough onto a lightly floured surface and gently shape into an 8×4 inch loaf using lightly floured hands. Place the shaped dough into the prepared loaf pan.
7. Score the loaf: Use a very sharp knife, bread lame, or kitchen shears to make one slash approximately 1/2 inch deep down the center or slightly off-center of the dough to help it expand while baking.
8. Second rise: Loosely cover the loaf with plastic wrap or foil and let rise at room temperature for about 1 hour, until it has risen just above the rim of the pan.
9. Preheat oven: Towards the end of the second rise, preheat the oven to 375°F (191°C).
10. Bake the bread: Remove the cover and bake the loaf for 50 to 60 minutes. After 30 minutes, tent the top loosely with aluminum foil to prevent excessive browning.
11. Check doneness: Tap the loaf lightly—if it sounds hollow, it is done. For accuracy, use an instant-read thermometer; the internal temperature should be 195°F (90°C).
12. Cool: Remove the bread from the oven and cool it in the pan on a wire rack for at least 15 minutes before slicing. Fully cooling is recommended to allow the crumb to set.
13. Storage: Store leftover bread covered at room temperature for up to 3 days or refrigerated for up to 10 days.

Notes

• Do not knead the dough; it’s meant to be sticky and wet for best texture.
• If you need to extend the first rise, refrigerate the dough and allow more time for a slower fermentation.
• Use a sharp blade for scoring to prevent tearing the dough.
• Tenting with foil after 30 minutes prevents burning the crust while baking fully.
• Cooling the bread thoroughly ensures easier slicing and better texture.
• This recipe can be easily doubled to make multiple loaves.