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honey oat bread

No-Knead Honey Oat Bread

A quick and easy honey-oat bread recipe that can be made into a sandwich loaf or cooked as a boule for a great dinner presentation.
Prep Time 3 hrs
Cook Time 45 mins
Course Side Dish


  • 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
  • cups all purpose flour
  • 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 (9x5).  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.
Keyword easy bread, homemade bread, honey bread, honey oat bread, no-knead bread, sandwich bread