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No-Knead Honey Oat Bread Recipe

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4.1 from 6 reviews

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.

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.

Find it online: https://bitezly.com/no-knead-honey-oat-bread-recipe/