No-Knead Honey Oat Bread – Sally’s Baking Habit

February 16, 2022


The process of making homemade yeasted bread can be fussy and complicated, but this no-knead honey oat bread recipe is straightforward and simple AND delivers delicious, flavorful results. Most of the “work” is completely hands off as the dough rises. If you’re new to working with yeast, reference my Baking with Yeast Guide for solutions to widespread yeast FAQs.

no knead honey oat bread slices

Are you able to make a great factor… higher? Initially revealed in 2013, this deliciously chewy no-knead bread is EASY to make. However through the years, I’ve added clearer directions that are extraordinarily helpful for a bread newbie. I additionally made some small enhancements to the recipe together with lowering the honey and cinnamon, plus including somewhat extra yeast to realize a greater rise. I additionally up to date the images and added loads of step images, too.

So, to reply the query… in terms of the unique model of right this moment’s bread recipe… sure!

Inform Me About This No Knead Honey Oat Bread

  • Texture: This dough may be very hydrated, so anticipate a chewy, delicate, and spongey baked bread. And by spongey, I don’t imply damp nor gummy. Quite, in case you squish a slice, it would largely spring again into form. The crust is somewhat crisp when the bread comes out of the oven, but it surely softens over time.
  • Taste: Honey and oats present many of the taste whereas cinnamon provides somewhat one thing additional. You’ll discover the cinnamon is there, but it surely doesn’t overpower the opposite delicate flavors. This can be a sweeter bread, so I wouldn’t serve it to absorb your savory tomato sauce (however truthfully, it could nonetheless in all probability style nice that manner!).
  • Ease: Like my artisan bread, it is a very straightforward bread recipe and excellent for bread newcomers as a result of there’s hardly any hands-on work required. You don’t want a mixer, there’s no dough starter, no sophisticated shaping, and the dough doesn’t require kneading. The truth is, the much less you deal with the dough, the higher– the bread needs you to do much less work. Put aside sufficient time to let the dough rise, at the least 12 hours (or in a single day) for the first rise and 1 hour for the 2nd.
  • Serving: There are a lot of methods you may serve this bread and my favourite is toasted with honey butter and a sprinkle of sea salt. It’s hearty, so it’s the proper mattress on your avocado toast or dipper for delicate/runny eggs. It additionally makes one heck of a pb&j and tastes phenomenal as a barely candy grilled cheese sandwich.
no knead honey oat bread

In a rush to start out? You could find the complete printable recipe beneath. In case you have extra time, the next headnotes will enable you to grasp a greater understanding of the recipe earlier than you start.

Finest Elements to Use for Honey Oat Bread

That is an egg free baking recipe and dairy free recipe.

  1. Bread Flour: For the chewiest and sturdiest bread, I like to recommend bread flour and I like utilizing King Arthur model (not sponsored– only a real fan of their flours). All-purpose flour positively works, however you get a sturdier and extra bread-like texture from bread flour. I like utilizing entire wheat flour after I can, however this dough just isn’t match for all entire wheat flour. Over time, I’ve discovered that changing as much as 1 cup (round 130g) of the bread flour with entire wheat flour works very nicely. The bread is a little more dense, however has nice taste.
  2. Oats: Oats make up a few of the dry components on this dough. Because the dough rises, the oats absorb some moisture and develop. You’ll love the additional texture they carry to the completed loaf! Entire oats are greatest, however you need to use fast oats if that’s all you have got.
  3. Yeast: You need to use on the spot or energetic dry yeast, however I extremely suggest an on the spot (aka “fast rise” or “fast rise” yeast). The bread will rise sooner. I normally use Platinum yeast by Pink Star, which is an on the spot yeast. 1 and 1/2 teaspoons is rather less than 1 customary packet. If utilizing energetic dry yeast, there aren’t any modifications wanted to the recipe. The rise time in step 5 might take longer.
  4. Salt: You need to use common positive desk salt on this dough. If utilizing kosher salt, no want to change the quantity. If you wish to use a rough sea salt, I might improve the quantity to 1 and three/4 teaspoons.
  5. Cinnamon: I don’t suggest skipping the cinnamon. Once more, you’ll notice that it’s there however the bread just isn’t essentially cinnamon flavored. With out it, the bread tastes like denser white sandwich bread.
  6. Water: I usually encourage you to make use of heat liquid with yeast as a result of heat liquid helps the yeast work sooner. Nevertheless, use cool or room temperature water right here since you need a longer rise to assist set up higher taste. 70°F (21°C) is nice, however the precise temperature doesn’t matter so long as it’s not scorching or heat. The cooler the water, the longer the dough takes to rise and, normally, the higher the bread’s taste.
  7. Honey: Honey provides taste and helps give the bread the springy, sponge-like texture. I don’t suggest any substitutions, however in case you’re on the lookout for a much less candy bread, I like to recommend the next recipes: multigrain bread, sandwich bread, homemade bread, no knead cranberry nut bread, or no knead jalapeño cheddar bread.
  8. Oil: 2 Tablespoons of fats provides the bread taste and richness. I like to recommend vegetable oil or a neutral-tasting olive oil. You need to use melted butter in case you’d like, however consider this dough sits out for 12-18 hours. (Shouldn’t be a problem, however hold that in thoughts.) Melted and barely cooled coconut oil works, however style testers most popular the flavour and texture of the bread made with vegetable or olive oil as an alternative.
ingredients in bowls including honey, oats, yeast, salt, cinnamon, and bread flour

Step-by-Step Photographs: No Knead Honey Oat Bread

Although it is a very hands-off recipe, let me present you a couple of course of images so you have got a strong understanding of the directions beneath.

This can be a sticky dough, so a mixer won’t do you any favors. Combine it by hand with a wood spoon or rubber spatula (photograph beneath, left). The image beneath on the best reveals the dough after the first rise. Discover how the dough rises OUT greater than it rises UP:

oat bread dough in glass bowl before and after rising

Pictured beneath is a close-up of the dough after rising– I pulled the dough inward so you may see the strands of dough. This dough is filled with AIR and that’s precisely what you need:

close-up photo showing no knead honey oat bread dough

Subsequent you’ll add somewhat flour to the sticky risen dough– simply sufficient so to gently form it right into a loaf. Cautious to not deflate the dough:

folding extra flour into bread dough

Shaping: The image beneath on the left reveals the loaf after you form it. Don’t overthink the shaping step as a result of the much less you deal with and tinker with the dough, the higher. As proven beneath on the best, place right into a greased loaf pan and use a pointy knife or bread lame to attain it on high. Scoring permits the ethereal dough to “breathe” because it rises and bakes. (The pictured bread lame was a present, however in case you’re searching for one, I even have and love this bread lame.)

honey oat bread dough shaped as loaf and scored with a slit on top

Let the dough rise once more within the loaf pan. This 2nd rise takes at the least 1 hour.

After that, it’s time to bake the bread. Earlier than baking, you may sprinkle the highest of the loaf with oats or add a cinnamon-sugar topping. See particulars for each elective toppings within the recipe notes beneath. Often my loaf is simply coated in baked flour leftover from the shaping step:

homemade bread in loaf pan

Cool for about quarter-hour earlier than slicing and serving. Once more, homemade honey butter is a improbable final touch and you may shortly prep it because the bread cools. 🙂

homemade honey oat bread slices with honey butter on white plate

Further Simple Bread Recipes

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Description

The method of creating do-it-yourself yeasted bread has the repute of being fussy and sophisticated, however this honey oat bread recipe is simple and easy AND delivers scrumptious, flavorful outcomes. Many of the “work” is totally arms off because the dough rises. In the event you’re new to working with yeast, reference my Baking with Yeast Guide for solutions to widespread yeast FAQs.


  • 3 cups + 2 Tablespoons (410gbread flour (spoon & leveled), divided
  • 1 cup (85g) old school entire oats or fast oats (not on the spot)
  • 1 and 1/2 teaspoons (4gon the spot or energetic dry yeast
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon floor cinnamon
  • 1 and 1/2 cups (360ml) water, near room temperature at about 70°F (21°C)
  • 6 Tablespoons (128g) honey
  • 2 Tablespoons (30ml) vegetable oil (or different impartial tasting oil)


  1. In a big ungreased bowl, whisk 3 cups (390g) bread flour, the oats, yeast, salt, and cinnamon collectively. Put aside. In a medium bowl or giant liquid measuring cup, whisk the water, honey, and oil collectively. Pour water combination into flour combination and gently stir along with a rubber spatula or wood spoon to mix. Dough might be heavy and really moist/sticky. Don’t overwork dough. (Tip: Stir dough by hand. Dough is simply too sticky for a mixer.)
  2. 1st rise: Cowl the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature– truthfully any regular room temperature is okay. Permit to rise for 12-18 hours. (See notice if it is advisable lengthen this time.) Relying on the dimensions of your mixing bowl, the dough will largely rise out to the perimeters of the bowl as an alternative of rising up. Some upward rise is regular in case your bowl is on the smaller aspect. The dough will follow the perimeters of the bowl and have quite a lot of air bubbles. You need it to nearly double in dimension throughout this time.
  3. Grease a 9×5 inch loaf pan.
  4. Gently form: After rising, uncover dough and gently fold in remaining 2 Tablespoons (about 20g) of bread flour. Dough is very sticky, however the additional flour makes it extra manageable. Pour dough (and any extra flour that isn’t mixing in) onto work floor. Utilizing flippantly floured arms, gently type right into a loaf form, about 8×4 inches. Doesn’t must be good, so don’t over-think the form or overwork the dough. Place in greased pan and utilizing a really sharp knife or bread lame (some even use kitchen shears), rating the bread loaf with 1 slash down the middle or off-center, about 1/2 inch deep. (“Rating” = shallow lower.)
  5. 2nd rise: Loosely cowl loaf with plastic wrap or aluminum foil and set on the counter at room temperature for 1 hour or till dough rises barely above the rim of the pan.
  6. In the meantime, in direction of the top of the 2nd rise, preheat oven to 375°F (191°C).
  7. After rising, take away plastic wrap/overlaying from bread and bake for 50-60 minutes. The loaf will start to closely brown on high, so tent it with aluminum foil after half-hour. Learn how to check for doneness– give the loaf a lightweight faucet. If it sounds hole, it’s executed. For a extra correct check, the bread is finished when an on the spot learn thermometer reads the middle of the loaf as 195°F (90°C). (Tip: Remember that the bread will proceed to cook dinner for a couple of minutes because it cools.)
  8. Take away from the oven and permit bread to chill for at the least quarter-hour within the pan set on a wire rack earlier than slicing and serving. Be at liberty to let it cool fully earlier than slicing, too.
  9. Cowl leftover bread tightly and retailer at room temperature for as much as 3 days or within the fridge for as much as 10 days.


Notes

  1. Make Forward Directions: This recipe is fantastic for making forward as a result of the first rise time (step 2) is so lengthy. If wanted, you may lengthen the first rise time by letting the dough relaxation within the fridge as an alternative of at room temperature for as much as 18 hours. Then, after refrigerating, let the dough sit at room temperature to heat and rise, about 4-6 hours. You need it to largely double in dimension throughout this time. Don’t lengthen these occasions additional as a result of the dough might start to deflate.
  2. Freezing Directions: Put together recipe by means of step 4 and be at liberty to make use of a disposable loaf pan since it is going to be going into the freezer. Cowl loaf tightly and freeze for as much as 3 months. On the day you serve it, let the loaf thaw and rise for about 5 hours at room temperature. Bake as directed. You can even freeze the baked bread loaf. Permit the bread to chill fully after which freeze for as much as 3 months. Thaw within the fridge or at room temperature and reheat if/as desired.
  3. Flour: For the chewiest and sturdiest bread, I like to recommend utilizing bread flour. All-purpose flour positively works, however you get a sturdier and extra bread-like texture from bread flour. I like utilizing entire wheat flour after I can, however this dough just isn’t match for all entire wheat flour. In my recipe testing, I discovered that changing as much as 1 cup (round 130g) of the bread flour with entire wheat flour labored simply positive. The bread was a bit denser, however had nice taste.
  4. Yeast: You need to use on the spot or energetic dry yeast, however I extremely suggest an on the spot (aka “fast rise” or “fast rise” yeast). The bread will rise sooner. I normally use Platinum yeast by Pink Star, which is an on the spot yeast. 1 and 1/2 teaspoons is rather less than 1 customary packet. If utilizing energetic dry yeast, there aren’t any modifications wanted to the recipe. The rise time in step 5 might take longer.
  5. Water: Use room temperature or cool water. Near 70°F (21°C) is nice, however the precise temperature doesn’t matter so long as it’s not scorching or heat.
  6. If You Wish to Prime with Oats or Cinnamon-Sugar: If you wish to high the dough with oats previous to baking, fastidiously brush the dough after the 2nd rise (step 5) with 1 egg white crushed with 1 Tbsp water, after which sprinkle 2 Tbsp of oats on high. (The oats don’t stick with out the egg white and the bread will now not be egg-free by doing this.) You possibly can skip the egg white/oats and sprinkle cinnamon-sugar on high as an alternative. Mix 1 Tablespoon granulated sugar and 1/8 teaspoon cinnamon. Sprinkle on high of the loaf proper earlier than baking.
  7. Recipe up to date in 2022 with clearer directions and fewer honey, cinnamon, and barely extra yeast. Older model of this recipe used 1/2 cup (170g) honey however through the years, I’ve decreased it down to six Tablespoons (128g) so the loaf isn’t as candy and sticky. The recipe additionally had 1 and 1/4 teaspoons of yeast, however I barely elevated it for higher rise and it additionally used to have 1 teaspoon of cinnamon within the dough. I discover that a lot takes away from the honey and oat flavors so I lower the cinnamon quantity in half.
  8. Can I make this in a dutch oven? Sure and the method is just like Cranberry Nut No Knead Bread. You want a 6 quart or larger dutch oven or any giant oven-safe pot with a lid (lid is essential– see cranberry nut bread for extra info). Put together dough recipe above by means of step 2. Flip the dough out onto a flippantly floured work floor and, utilizing flippantly floured arms, form right into a ball as greatest you may. Doesn’t must be good! Switch dough to a big piece of parchment paper. (Giant sufficient to suit inside your pot and one that’s protected beneath such excessive warmth. I exploit this parchment and it’s by no means been a problem.) Raise the parchment paper and dough up and place all of it into a big mixing bowl. Utilizing a really sharp knife or bread lame, gently rating an X into the highest. Cowl dough flippantly with plastic wrap and depart alone for half-hour. Throughout this half-hour, preheat the oven to 425°F (218°C). Place your dutch oven (with the lid) or heavy responsibility pot inside for half-hour in order that it’s extraordinarily scorching earlier than the dough is positioned inside. After half-hour, take away the dutch oven from the oven and punctiliously place the dough inside by lifting it up with the parchment paper and sticking all of it– the parchment paper included– contained in the pot. Cowl with the lid. Bake for half-hour with the lid on. Fastidiously take away the lid and proceed baking for 10-12 extra minutes or till the bread is golden brown. You possibly can check for doneness precisely how you’ll in step 7 above. Take away pot from the oven, fastidiously take away the bread from the pot, and permit to chill on the counter for half-hour earlier than breaking/slicing/serving.
  9. Can I bake this free-form exterior of the loaf pan or dutch oven? No, this bread wants a pan to assist it maintain form.

Key phrases: no knead honey oat bread

close-up photo of no knead honey oat bread



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