- 3 cups + 2 tbsp Bread flour390 g, bread flour, spooned and leveled, divided
- 1 cup Oats85 g, old-fashioned whole oats or quick oats, not instant
- 1 ½ tsp Instant yeast
- 1 ½ tsp Salt
- ½ tsp Cinnamon
- 1 ½ cups Water360 ml), room temperature at about 70 °F
- 3 tbsp Honey63 g
- 2 tbsp Vegetable oilor other neutral-tasting oil
No-Knead Honey Oat Bread
My family loves homemade bread, especially this No-Knead Honey Oat Bread. It boasts a thin, crispy crust, moist interior, and amazing flavor. With just a handful of pantry staples and a loaf pan, you can make a great sandwich bread at home.
This recipe uses bread basic ingredients: bread flour, yeast, water, and salt. I use honey instead of sugar to help get the yeast going. The addition of honey also adds flavor and delivers a springy texture. Oats give extra texture and flavor, too. The small amount of cinnamon adds balance. Adding oil to the dough will result in a loaf that will maintain its softness for longer. What I love most about this recipe, aside from its flavor and taste, is that it takes about 10 minutes of active time. And it’s low-effort, too: You just mix the ingredients together and allow the dough to rise at room temperature overnight for 12 hours (or up to 18 hours). When it’s ready, shape it into a loaf and move to a loaf pan for the final rise. Just before baking, spray the loaf with water to ensure a crisp crust. Bake the bread until the top is golden brown, then let it cool for at least 30 minutes before slicing. Enjoy!
To make the No-Knead Honey Oat Bread, you will need the following ingredients:
Steps to make No-Knead Honey Oat Bread
1 | Combine dry ingredients | 1 |
In a large mixing bowl, whisk together 3 cups bread flour, 1 cup oats, 1 ½ teaspoons instant dry yeast, 1 ½ teaspoons salt, and ½ teaspoon ground cinnamon. Set aside. | ||
2 | Combine wet ingredients | 1 |
In a medium bowl or liquid measuring cup, whisk together 1 ½ cups water, 3 tablespoons honey, and 2 tablespoons vegetable oil until the honey is dissolved. | ||
3 | Combine dry and wet ingredients | 2 |
Pour the wet ingredients into the dry ingredients and gently stir together with a spatula or wooden spoon until combined. The dough will be heavy and sticky. Do not overwork the dough. | ||
4 | 1st rise | 12h |
Cover the bowl with plastic wrap and allow to rise at room temperature for 12 hours or up to 18 hours. | ||
5 | Prepare loaf pan | 1 |
Grease and flour a 9×5-inch loaf pan. | ||
6 | Add remaining flour | 1 |
Uncover the dough and gently fold in the remaining 2 tablespoons bread flour. | ||
7 | Shape | 2 |
Pour the dough and any excess flour that is not mixing in onto a lightly floured work surface. Lightly flour your hands and flatten the dough into a rectangle about the width of your loaf pan. Fold the edges in and roll the dough up into a log. It does not have to be perfect. | ||
8 | Transfer to loaf pan | 1 |
Transfer the loaf to the prepared loaf pan seam-side down. Use a sharp knife or bread lame to score the bread loaf with 1 slash down the off-center, about ½ inch deep. | ||
9 | 2nd rise | 1h |
Loosely cover the loaf and let the dough rise on the countertop for 1 hour. | ||
10 | Preheat oven | |
Towards the end of the 2nd rise, preheat the oven to 375 °F. | ||
11 | Bake | 45 |
Just before baking, lightly spray the loaf with some water. Bake the loaf for 45-50 minutes or until the top is evenly browned. If the loaf starts to heavily brown on top, tent it with aluminum foil after 30 minutes. To test for doneness, give the loaf a tap. If it sounds hollow, it’s done. | ||
12 | Cool | 30 |
Remove the pan from the oven and cool for 10 minutes in the pan. Then turn the loaf out onto a wire rack. Let the loaf cool before slicing, about 20 minutes more. | ||
13 | Serve | |
Slice and serve. Store, covered, at room temperature for up to 3 days or in the refrigerator for up to 10 days. | ||
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Effortless delicious homemade bread!
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