Knead Honey Oat Bread has become a staple in my kitchen, filling my home with the warm, inviting aroma of freshly baked bread. The combination of chewy oats and the natural sweetness of honey creates a comforting loaf that is perfect for breakfast or a wholesome snack. I still remember the first time I baked it; the crust was golden brown, and the soft, pillowy interior made it irresistible. This honey oat bread recipe is easy to follow, making it ideal for beginners who want to experience the joy of homemade bread without the fuss. Let’s get cooking!
Why You’ll Love This Knead Honey Oat Bread
- Deliciously sweet with a hint of cinnamon.
- Perfectly soft texture that everyone loves.
- Made with wholesome ingredients for a healthier choice.
- Easy to follow recipe that’s great for beginners.
- Budget-friendly, using pantry staples.
- A versatile loaf that pairs well with various toppings.
- Great for meal prep, lasts for several days.
- This honey oat bread recipe allows for endless variations!
Ingredients for Knead Honey Oat Bread
Here’s everything you need for this delightful honey oat bread recipe:
- 3 cups + 2 Tablespoons (410g) bread flour – provides structure and chewiness.
- 1 cup (85g) old-fashioned whole oats – adds texture and fiber.
- 1 and 1/2 teaspoons (4g) instant yeast – makes the bread rise.
- 1 and 1/2 teaspoons salt – enhances flavor.
- 1/2 teaspoon ground cinnamon – adds warmth and sweetness.
- 1 and 1/2 cups (360ml) water – helps to hydrate the dough.
- 6 Tablespoons (128g) honey – sweetens the bread naturally.
- 2 Tablespoons (30ml) vegetable oil – keeps the bread moist.
How to Make Knead Honey Oat Bread
- Step 1: In a large ungreased bowl, whisk together the 3 cups (390g) bread flour, oats, yeast, salt, and cinnamon until evenly combined.
- Step 2: In a separate medium bowl or large liquid measuring cup, whisk the water, honey, and oil together until the honey is dissolved.
- Step 3: 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.
- Step 4: 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.
- Step 5: Grease a 9×5-inch loaf pan to prevent sticking.
- Step 6: After the first rise, uncover the dough and fold in the remaining 2 Tablespoons (about 20g) bread flour.
- Step 7: Pour the dough onto a lightly floured surface and gently shape it into an 8×4 inch loaf using lightly floured hands. Place the shaped dough into the prepared loaf pan.
- Step 8: Make one slash approximately 1/2 inch deep down the center or slightly off-center of the dough.
- Step 9: 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.
- Step 10: Towards the end of the second rise, preheat the oven to 375°F (191°C).
- Step 11: Remove the cover and bake the loaf for 50 to 60 minutes. After 30 minutes, tent the top loosely with aluminum foil.
- Step 12: Tap the loaf lightly—if it sounds hollow, it is done. The internal temperature should be 195°F (90°C).
- Step 13: Remove the bread from the oven and cool it in the pan on a wire rack for at least 15 minutes before slicing.
- Step 14: Store leftover bread covered at room temperature for up to 3 days or refrigerated for up to 10 days.
Pro Tips for the Best Knead Honey Oat Bread
These tricks guarantee success every time:
- Use room temperature water for optimal yeast activation.
- Don’t skip the long rise time; it develops flavor.
- For a crusty exterior, place a pan of water in the oven while baking.
What’s the secret to perfect Knead Honey Oat Bread?
The long, slow rise allows the flavors to develop, creating a deliciously rich taste. You’ll love how easy it is to achieve a bakery-quality loaf right at home!
Can I make Knead Honey Oat Bread ahead of time?
Yes! You can prepare the dough the night before and let it rise overnight. Just shape and bake it the next day for fresh bread anytime.
How do I avoid common mistakes with Knead Honey Oat Bread?
Avoid adding too much flour during shaping, as this can dry out the bread. Also, make sure your yeast is fresh for the best rise.
Best Ways to Serve Knead Honey Oat Bread
This honey oat bread recipe is incredibly versatile! Serve it warm with butter and jam for breakfast, or use it to make delicious sandwiches filled with your favorite fillings. It also pairs perfectly with soups and salads for a wholesome meal.
Nutrition Facts for Knead Honey Oat Bread
Per serving (1 slice):
- Calories: 150
- Fat: 4g
- Saturated Fat: 0.5g
- Protein: 4g
- Carbohydrates: 26g
- Fiber: 2g
- Sugar: 5g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Knead Honey Oat Bread
To keep your honey oat bread fresh, store it in a bread box or a paper bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply toast slices or warm the whole loaf in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Frequently Asked Questions About Knead Honey Oat Bread
Can I use whole wheat flour for knead honey oat bread?
Yes! You can substitute half the bread flour with whole wheat flour for added nutrition and flavor.
What makes honey oat bread special?
The combination of honey and oats not only provides a wonderful sweetness but also enhances the bread’s nutritional value, making it a healthier choice.
Can I make knead honey oat bread without yeast?
Absolutely! You can try using baking powder or soda as a leavening agent, but the texture will differ. For a yeast-free option, consider a quick bread version instead.
Variations of Knead Honey Oat Bread You Can Try
Feel free to experiment with this honey oat bread recipe by adding ingredients like nuts, seeds, or dried fruits for extra flavor and nutrition. You could also try using different types of sweeteners, such as maple syrup, for a unique twist!
Print
Knead Honey Oat Bread: 7 Steps to Deliciousness
- Total Time: 14 hours 30 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This No-Knead Honey Oat Bread is a simple, rustic loaf combining the chewy texture of oats with the natural sweetness of honey.
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
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 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
- In a large ungreased bowl, whisk together 3 cups (390g) bread flour, oats, yeast, salt, and cinnamon until evenly combined.
- In a separate medium bowl or large liquid measuring cup, whisk the water, honey, and oil together until the honey is dissolved.
- 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.
- 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.
- Grease a 9×5-inch loaf pan to prevent sticking.
- After the first rise, uncover the dough and fold in the remaining 2 Tablespoons (about 20g) bread flour.
- 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.
- Make one slash approximately 1/2 inch deep down the center or slightly off-center of the dough.
- Loosely cover the loaf with plastic wrap or foil and let rise at room temperature for about 1 hour.
- Towards the end of the second rise, preheat the oven to 375°F (191°C).
- Remove the cover and bake the loaf for 50 to 60 minutes. After 30 minutes, tent the top loosely with aluminum foil.
- Tap the loaf lightly—if it sounds hollow, it is done. The internal temperature should be 195°F (90°C).
- Remove the bread from the oven and cool it in the pan on a wire rack for at least 15 minutes before slicing.
- Store leftover bread covered at room temperature for up to 3 days or refrigerated for up to 10 days.
Notes
- This bread is ideal for breakfast or as a wholesome snack.
- Use Platinum Yeast from Red Star for best results.
- Fully cooling the bread is recommended to allow the crumb to set.
- Prep Time: 12 hours
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
