Honey Oat No-Knead Bread (Print Version)

Rustic bread with honey, oats, and a chewy crust. Perfect for breakfast or alongside soups and salads.

# Components:

→ Dry Components

01 - 3 cups (375 g) bread flour
02 - 1 cup (90 g) old-fashioned rolled oats, plus extra for topping
03 - 2 teaspoons (8 g) kosher salt
04 - ½ teaspoon (2 g) instant yeast

→ Wet Components

05 - 2 tablespoons (30 g) honey
06 - 1 ½ cups (360 ml) warm water (approximately 100°F/38°C)

# Directions:

01 - In a substantial mixing vessel, integrate the bread flour, rolled oats, kosher salt, and instant yeast. Stir thoroughly to ensure uniform distribution.
02 - Introduce the honey and warm water to the dry components. Mix with a wooden spoon or spatula until a cohesive, albeit sticky, dough mass is formed.
03 - Seal the mixing vessel tightly with plastic film or a dampened cloth. Permit the dough to rest at ambient temperature for 8 to 12 hours, or until visibly bubbly and doubled in volume.
04 - Lightly dust a clean work surface with flour. Transfer the fermented dough onto the prepared surface and perform 2 to 3 folds, bringing the edges toward the center.
05 - Shape the folded dough into a round loaf. Place it, seam-side down, onto a sheet of parchment paper. Lightly moisten the surface with water and generously sprinkle with additional rolled oats, pressing gently to encourage adhesion.
06 - Loosely cover the shaped dough with a clean towel. Allow it to proof for 30 to 45 minutes while the oven is preheating.
07 - Position a lidded Dutch oven (with its lid) inside the oven. Preheat the oven to 450°F (230°C) for a minimum of 30 minutes.
08 - Carefully retrieve the thoroughly preheated Dutch oven from the oven. Using the parchment paper as a sling, gently transfer the proofed dough into the hot pot.
09 - Score the surface of the dough with a sharp implement. Cover the Dutch oven with its lid and bake for 30 minutes.
10 - Remove the lid from the Dutch oven. Continue to bake for an additional 12 to 15 minutes, or until the loaf achieves a deep golden-brown hue and exhibits a crusty exterior.
11 - Transfer the baked loaf to a wire rack and allow it to cool completely before slicing to avoid a gummy interior.

# Expert Advice:

01 -
  • Requires just 15 minutes of active time with no kneading required
  • Creates an impressive artisan loaf with basic pantry ingredients
  • Delivers professional bakery results in your home oven
  • Perfect balance of nutty oats and subtle honey sweetness
02 -
  • Perfect for beginners yet impressive enough for experienced bakers
  • Extremely forgiving recipe that adapts to your schedule
  • Costs a fraction of artisan bakery bread while delivering comparable quality
  • Fills your home with an irresistible fresh bread aroma
03 -
  • Trust the process even when the dough seems too wet initially. The long fermentation will transform it into a workable consistency.
  • Always measure flour by weight rather than volume for consistent results.
  • The ideal room temperature for fermentation is between 65-70°F. Warmer environments speed up the process while cooler ones slow it down. Adjust your timing accordingly.
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