Description
A no-knead honey oat bread with a soft crumb, golden crust, and subtle sweetness. This easy recipe requires no mixer or kneading, just time and patience for rich flavor and chewy texture.
Ingredients
3 cups + 2 Tablespoons (410g) bread flour, divided
1 cup (85g) old-fashioned 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, around 70°F (21°C)
6 Tablespoons (128g) honey
2 Tablespoons (30ml) vegetable oil
Instructions
1. In a large ungreased bowl, whisk 3 cups of bread flour, oats, yeast, salt, and cinnamon.
2. In a separate bowl, whisk water, honey, and oil until combined.
3. Pour wet mixture into dry ingredients and stir gently until sticky dough forms.
4. Cover tightly and let rise at room temperature for 12 to 18 hours until doubled and bubbly.
5. Add remaining 2 tablespoons of bread flour, fold in gently, and shape into an 8×4 loaf.
6. Transfer to a greased 9×5-inch pan and score with a knife or bread lame.
7. Cover loosely and allow to rise again for 1 hour or until dough rises slightly above pan edge.
8. Preheat oven to 375°F (191°C).
9. Bake for 50–60 minutes, tenting with foil after 30 minutes to prevent over-browning.
10. Tap top or check center temperature (195°F/90°C) to confirm doneness.
11. Let cool in pan on wire rack for 15 minutes before slicing.
12. Store covered at room temperature for 3 days or refrigerate up to 10 days.
Notes
To freeze dough: Shape and place in disposable pan, cover well, freeze up to 3 months. Thaw at room temperature for 5 hours before baking.
To freeze baked bread: Cool completely, wrap tightly, and freeze for up to 3 months.
For topping: Optional egg white wash with oats, or cinnamon-sugar before baking.
This recipe was updated in 2022 to reduce honey and cinnamon and slightly increase yeast.
- Prep Time: 13 hours 20 minutes
- Cook Time: 55 minutes
- Method: Baking
- Cuisine: American