No Knead Honey Oat Bread
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With whole grain healthy oats blended into the dough and naturally sweetened with honey, this unbelievably delicious and easy No Knead Honey Oat Bread is crusty on the outside and perfectly soft on the inside! Great for breakfast, sandwiches, or dinner, this is a super simple bread recipe that you can make in a snap with just 6 ingredients and not one minute of kneading!
Easy No Knead Honey Oat Bread Recipe
Nothing beats the smell of fresh bread baking in the oven. But did you know that there are some bread doughs that you simply combine in one bowl, don’t knead at all, let rise, shape, and bake!?! Yes, it is possible! So if you haven’t been introduced to no knead bread then this no knead honey oat bread recipe is going to rock your world!
Because not only does it not require any kneading at all, but it’s incredibly delicious made with comforting all-natural honey and healthy oats. And it’s perfectly balanced in flavor with just a touch of sweetness and turns out wonderful every time with a golden brown crispy crust and a soft center. Yet, just like my yummy No Knead Cinnamon Raisin Bread, it does need quite a few hours to rise. However, the dough comes together in under 10 minutes, which means there may be a little waiting. But there is barely any work involved and the results are amazing!
So if you are new to bread baking or even a pro at it, this no knead method of making bread is a total game changer! It’s a fantastic foolproof way to bake the perfect loaf of bread with very little effort. So I encourage you to give this no knead honey oat bread recipe a whirl!
Why You’ll Love This No Knead Honey Oat Bread
- Novice Bakers Welcome! This nourishing honey oat bread is a breeze to make! The dough only requires 6 basic pantry ingredients and comes together in minutes without any kneading at all!
- Sweet Honey Oat! Made with healthy ingredients like yummy honey and whole grain oats, this no knead artisan bread has a sweet and mildly nutty flavor with a lovely soft texture and a chewy crisp crust.
- Homestyle Favorite! This homey and comforting wholesome bread is sure to quickly become a family favorite. With a dollop of creamy butter, it makes the absolute best toast in the whole world!
- Flour – Basic all-purpose flour is all you need to make this bread recipe. However, you can use bread flour if you prefer.
- Oats – They add a lovely taste and texture to the bread. I used whole oats, but quick oats will work as well. However, Irish oats are not an option.
- Salt – Salt is an important ingredient that helps to balance the sweetness of the honey and develop the flavor of the dough.
- Active Dry Yeast – This is what makes the bread rise. The bread will not rise properly or possibly at all if your yeast is too old. So be sure to check the expiration date on your yeast.
- Honey – Adds a delightful texture and touch of sweetness to the bread.
- Water – Warm water that is between 105°F to 115°F (41°C to 46°C) is needed to activate the yeast and bring the dough together.
This is the easiest bread recipe ever with no kneading, no loaf pans, and almost no mess. Just throw everything into a bowl, let it rise, and bake! You’ll have delicious sweet honey oat bread in no time!
For this bread recipe, you do not activate the yeast before making the dough. So don’t worry, you didn’t miss a step! This is how this bread is made. So first, stir the flour, oats, salt, and yeast together in a large bowl.
Next, mix the warm water together with the honey in a small bowl.
Then pour the wet ingredients into the dry ingredients and combine everything together with a wooden spoon or rubber spatula until the mixture is fully incorporated.
After the dough is made it needs quite a bit of time to rise. So you don’t need to knead it, but you do have to give it more time to rest so that the yeast can do its magic. So cover the bowl with plastic wrap and leave it on your kitchen counter or put it inside an unheated oven for 12 to 24 hours. Keep in mind, the longer you leave it the better the dough will turn out, so try and leave it out at least 4 hours.
Now that the dough has doubled in size, preheat your oven temperature to 450°F (232°C). Next, put your Dutch oven or cast iron pot with its lid on into the oven as it’s warming up. Then once the oven gets to 450°F (232°C) use oven mitts to carefully remove the hot pot from the oven and remove the lid.
To begin, flour your hands well before you start working with the dough. Next, sprinkle a bit of flour over the dough. Then very gently remove the dough from the bowl and place it on a well-floured work surface. Now, roughly form it into a ball and carefully transfer it onto a piece of parchment paper. You want to take care when doing this step so you do not deflate the dough in any way.
Finally, let’s bake some honey oat bread! I like to score the top of the bread with a sharp knife, this will make the bread look pretty and prevent it from cracking. You can also sprinkle some more oats over the top of the bread.
Now gently drop the ball of dough into the hot Dutch oven, cover the pot with the lid, and then place it back into the oven. Then let the bread bake for 30 minutes with the lid on before removing the lid and then baking it for another 15 to 20 minutes. When the bread is done it will be golden brown on top and fall easily out of the pot. You can also insert a digital cooking thermometer into the center of the loaf and if the bread is at least 195°F to 205°F (91°C to 96°C) then it’s done. Then allow the bread to cool completely before slicing it with a sharp knife to serve.
Why Is My No-Knead Bread So Hard?
If your bread turns out hard, heavy, and dense then you probably overbaked it, used expired yeast, or you didn’t give it enough time to rise, which is the most common reason. No knead bread recipes rely on much longer rising times to give the gluten time to develop. This is the trade-off of the no knead method of bread making.
I Don’t Have A Dutch Oven, What Can I Use Instead?
If you don’t have a Dutch Oven, a covered metal pot would work as well, just make sure it can stand up to 450°F (232°C). A 4 quart Calphalon soup pot with lid would work as well. If your pot doesn’t have a lid, you can cover the pot with heavy-duty aluminum foil, just make sure you seal the pot well.
Why Is My Bread Dense?
Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.
Expert Tips
- Check the date on your yeast. You can’t bake with expired yeast. It’s the main reason for unsuccessful homemade bread and quite easy to avoid just by using recently purchased yeast.
- Lukewarm water is a must. You can easily use a digital cooking thermometer to ensure that your water is between 105°F to 115°F (41°C to 46°C). The yeast will not work properly if the water is too cold or too hot.
- It needs time to rise. The dough must be given a few hours to rest so that the gluten can form and the yeast can do its job. If not, your no-knead bread will most definitely turn out really heavy and very dense.
Storage
This no knead honey oat bread will keep at room temperature for up to 4 days in a container or bag. It also freezes incredibly well! You can store it in the freezer for up to 5 months in a sealed freezer bag or double-wrapped in plastic wrap. Just allow the bread to thaw out at room temperature for a few hours before serving.
Other No Knead Bread Recipes To Try
- No Knead Potato Bread
- No Knead Whole Wheat Bread
- Air Fryer No Knead Bread
- No Knead Cinnamon Raisin Bread
- Fast and Easy No Knead Bread
- No Knead Jalapeno Cheddar Bread
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
No Knead Honey Oat Bread
Ingredients
- 3¾ cups all-purpose flour
- 1 cup oats
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 2 tablespoons honey
- 2 cups warm water
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a big bowl mix the flour, oats, salt and yeast together. Combine the warm water with the honey then pour into the bowl and using a spatula or a wooden spoon mix it until well incorporated.
- Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 24 hours.
- Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
- Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Place the dough over a piece of parchment paper.
- I like to score the top of the bread with a sharp knife, this will make the bread look pretty and prevent it from cracking. You can also sprinkle some more oats over the top of the bread. Take the ball of dough with the parchment paper and drop it into the hot Dutch oven. Cover the pot with the lid and place it back in the oven.
- Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
Equipment
Video
Notes
- Check the date on your yeast. You can’t bake with expired yeast. It’s the main reason for unsuccessful homemade bread and quite easy to avoid just by using recently purchased yeast.
- Lukewarm water is a must. You can easily use a digital cooking thermometer to ensure that your water is between 105°F to 115°F (41°C to 46°C). The yeast will not work properly if the water is too cold or too hot.
- It needs time to rise. The dough must be given a few hours to rest so that the gluten can form and the yeast can do its job. If not, your no-knead bread will most definitely turn out really heavy and very dense.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Easy to make and delicious, especially great toasted! I don’t have a dutch oven, so I’ve been baking on a baking sheet at 375F for about 35 minutes until internal temp is 200F. I let this rise for about 10 hours before baking; will try 24 hours next time to see if there is a difference. I will also double the salt next time (using diamond kosher salt).
What type of oats are used in this recipe?
Rolled oats.
Delicious and easy to make. Will add more salt next time though.
Hi Jo,
I’m anxiously awaiting my no knead honey oat bread to cool enough to slice. I followed recipe to the letter. Let it rise in oven as specified, my yeast was just purchased. I tested water temperature…everything. it seems a little heavy at the moment. It still needs more cooling. The only thing I can think is that I didn’t form it in to a ball and did more of an oval shape. Will this have any affect on it?
That shouldn’t really matter. If the bread is too dense when you cut into it, it could be because there’s a bit too much flour, maybe you needed a bit more water.
Great! Thank you. After it had completely cooled and I cut in to it the top was crusty and the bread nice and fluffy inside. I’m making another batch now. We loved the flavour. I love how easy this recipe is. I’ve always stayed away from making bread because it never turned out. This was delicious!
This recipe could not be easier. My loaf turned out great. Anyone can have delicious results with this recipe. I am going to try the cinnamon raisin version next.
Looks great!
Would this be doable at 400? My Dutch oven is safe to 400.
Sure, but you might need to bake it a bit longer.
What can we use in place of a Dutch oven?
Here you go:
https://www.jocooks.com/recipes/no-knead-honey-oat-bread/#I_Dont_Have_A_Dutch_Oven_What_Can_I_Use_Instead
This was so delicious and super easy. Love it toasted with jam
I would also suggest readers check their parchment paper. I currently have two different brands. One is safe to 420 degrees and the other is 425 degrees. Not sure what brands you have in Canada as I am in the US.