Description
This no-knead homemade honey oat bread is soft, wholesome, and slightly sweet thanks to honey. It’s an easy bread recipe perfect for beginners, requiring no mixer or kneading.
Ingredients
- 1 cup (240ml) warm water (about 110°F/43°C)
- 2 and 1/4 teaspoons active dry yeast (1 standard packet)
- 1/4 cup (85g) honey
- 1/4 cup (60ml) vegetable oil or melted coconut oil
- 1 and 1/2 teaspoons salt
- 1 large egg
- 1 and 1/2 cups (150g) old-fashioned whole oats, divided
- 2 and 1/3 cups (295g) all-purpose flour, plus more as needed
- Optional: additional oats for topping
Instructions
- Whisk the warm water and yeast together in a large bowl. Cover and allow to sit for 5 minutes until foamy.
- Add the honey, oil, salt, egg, 1 cup oats, and 2 cups of flour. Stir with a wooden spoon or rubber spatula until combined.
- Add remaining 1/3 cup flour and 1/2 cup oats. Stir until dough is thick and sticky.
- Cover bowl with plastic wrap or a clean towel and let rise at room temperature for 2 hours, or until doubled in size.
- Grease a 9×5 inch loaf pan. Pour dough into the pan and smooth out the top.
- Sprinkle the top with extra oats if desired. Loosely cover and let rise for 30–45 minutes.
- Preheat oven to 350°F (177°C).
- Bake for 30–35 minutes or until golden brown on top. If the top is browning too quickly, loosely tent with foil.
- Remove from the oven and allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
- This bread can be made ahead and stored at room temperature for up to 3 days or frozen for longer storage.
- Use whole oats, not quick oats, for best texture.
- The dough will be sticky and wet — this is normal for no-knead breads.
- Prep Time: 3 hours
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 210
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
