No-Knead Honey Oat Bread
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Looking for an easy no-knead sandwich bread recipe? This honey oat bread is a family favorite at our house. Quick and easy to make, it is a staple in our bread-making rotation.
We are huge fans of making our own bread (the easy way). We also love using our honey in everything we bake. It’s only natural that we wanted to make some honey-inspired bread! Hence the creation of this honey oat bread recipe!
The honey oat bread recipes we have tried in the past had a moisture problem – it was delicious but so moist that we couldn’t cut it for sandwich bread. So, we experimented with quantities and ingredients and found a recipe for honey oat sandwich bread that gets the texture and flavor right and also has a nice crumb for slicing.
This recipe uses the no-knead method described in Hertzberg & Francois (2013) The New Artisan Bread in Five Minutes a Day. The only active time is mixing the dough, transferring it into the rising container, and then shaping and placing into the baking pan. The whole process takes about three hours but most of that time the dough is just rising on its own.
For more information on this method, plus information on supplies that will help you make bread like this on a regular basis, check out this article on our sister blog: How to Make No-Knead Bread.
If you don’t have honey on hand (gasp) you can also make this recipe with maple syrup. We won’t hold it against you. In fact, we make our own maple syrup too 🙂
This bread pleases kids and adults alike – it is not too dry or “healthy tasting” but is in fact made with healthy ingredients that parents can feel good about.
No-Knead Honey Oat Bread
- stand mixer
- large container or bowl for rising
- bread pan (or dutch oven)
- 1 cups lukewarm water
- 1 cup milk or whey
- 1 tbsp instant yeast
- 1 tbsp salt
- ¼ cup honey plus extra for brushing
- 1 cup oat flour
- 2½ cups all purpose flour
- 2½ cups whole wheat flour
- ½ cup oats plus extra for sprinkling
- Place all ingredients in a stand mixer in the order in which they are listed. Turn the mixer on to low speed and mix for approximately one minute.
- Place the dough in the refrigerator until you are ready to use it or proceed to the next step to bake. You can keep this dough for about a week in the fridge and cook one loaf at a time as needed.
- Grease and flour a one-pound bread pan (9×5). Sprinkle flour over the dough in the bowl/container and then scoop out about half of it. Shape with your hands into a nice ball, then stretch the ball lengthwise and plop the dough into the pan. Loosely cover the pan with a towel and place in a warm location to rise. This will take 30 – 45 minutes depending on whether the dough was cold to begin with. The dough should rise to just above the height of the bread pan.
- Preheat your oven to 350 degrees while the dough is rising. Place an empty roasting pan on the lower rack and set the top rack at the middle level.
- Uncover the dough, brush lightly with honey and sprinkle with oats. Cut a half-inch slice down the middle of the dough with a sharp knife or bread lame. Place in center of the top rack in the oven. Pour about 2 cups of water into the now-hot roasting pan. This creates a steamy environment that will help boost the oven spring of the loaf and lead to a nice crust on your bread.
- Bake for 50 minutes or until an instant-read thermometer placed into the center of the bread reads 200 degrees.
- Remove from the oven and cool about 5 minutes, then gently remove from the pan and cool at least one hour on a wire rack before cutting into the bread or storing it. Store in a bread container, zip lock bag, or food wrap to retain freshness.