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!
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.
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 No-Knead Challah Bread
