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
Scale
- 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