No Knead Honey Oat Bread

4.89 from 17 votes

No Knead Honey Oat Bread

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!

Prep Time10

Cook Time50

Rising Time12

Total Time13

Course: Bread, Side Dish

Cuisine: American

Keyword: honey oat bread, no knead bread, no knead honey oat bread

Servings:

Calories: 215kcal

Author: Joanna Cismaru

Equipment

Ingredients

3¾ cups all-purpose flour
1 cup oats
1 teaspoon salt
1 teaspoon active dry yeast
2 tablespoons honey
2 cups warm water

US Customary - Metric

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.

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