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No-Knead Honey Oat Bread Recipe

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3.8 from 11 reviews

This No-Knead Honey Oat Bread is a simple, hearty loaf made with oats and sweetened naturally with honey. Requiring minimal hands-on time, the bread ferments overnight for a rich flavor and a tender, moist crumb. It’s perfect for breakfast toast or sandwiches with a mildly sweet and wholesome oat flavor.

  • Total Time: 14 hours 30 minutes
  • Yield: 1 loaf (about 1.5 pounds)

Ingredients

Dry 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) Platinum Yeast from Red Star or any instant or active dry yeast
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 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 other neutral tasting oil

Instructions

  1. Mix dry ingredients: In a large ungreased bowl, whisk together 3 cups (390g) bread flour, oats, yeast, salt, and cinnamon. Set this mixture aside.
  2. Combine wet ingredients: In a medium bowl or large liquid measuring cup, whisk the water, honey, and oil together until well blended.
  3. Make dough: Pour the wet mixture into the dry ingredients. Using a silicone spatula or wooden spoon, gently stir to combine. The dough will be very wet and sticky—do not overwork it, as it is too sticky for a mixer.
  4. First rise: Cover the bowl tightly with plastic wrap or foil and leave at room temperature for 12 to 18 hours. The dough should almost double in size and become full of bubbles, mostly spreading out to the sides of the bowl.
  5. Prepare loaf pan: Grease a 9×5-inch loaf pan to prevent sticking.
  6. Shape dough: Uncover the dough and fold in the remaining 2 tablespoons of bread flour to make it more manageable. Turn the sticky dough onto a floured surface and gently shape into an 8×4 inch loaf using lightly floured hands. Place the shaped dough into the prepared loaf pan. Score the top with a sharp knife or lame by making one slash about 1/2 inch deep.
  7. Second rise: Loosely cover the loaf with plastic wrap or foil and let it rise at room temperature for 1 hour until it rises slightly above the pan’s rim.
  8. Preheat oven: Near the end of the second rise, preheat your oven to 375°F (191°C).
  9. Bake the bread: Remove the cover and bake the loaf for 50 to 60 minutes. To prevent overbrowning, tent the loaf with aluminum foil after 30 minutes. The bread is done when it sounds hollow when tapped or reaches an internal temperature of 195°F (90°C).
  10. Cool: Remove the bread from the oven and let it cool in the pan on a wire rack for at least 15 minutes. You can slice after cooling completely or serve warm.
  11. Storage: Cover leftover bread and store at room temperature for up to 3 days or refrigerate for up to 10 days.

Notes

  • Use room temperature water (about 70°F / 21°C) for optimal yeast activity.
  • Tent the bread with foil after 30 minutes of baking to avoid over-browning.
  • The dough is very sticky; avoid overworking it to keep the bread tender.
  • You can extend the first rise slightly if needed, but do not exceed 18 hours to prevent over-fermentation.
  • Use a bread thermometer to ensure the inside reaches 195°F for perfect doneness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/no-knead-honey-oat-bread-recipe/