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No Knead Honey Oatmeal Bread

  • Author: Shelly
  • Prep Time Prep Time: 25 minutes
  • Cook Time Cook Time: 35 minutes
  • Total Time Total Time: 60 minutes + rise time
  • Yield Yield: makes 2 loaves 1x
  • Category Category: Bread
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

This easy No Knead Honey Oatmeal Bread is slightly sweet, and perfectly chewy. It’s equally as fitting to serve it with dinner as it is to make sandwiches with!


Ingredients:

  • 2 cups water, divided
  • 5 tablespoons butter, cubed
  • 1/3 cup honey
  • 1 cup old-fashioned (rolled) oats
  • 1 tablespoon kosher salt
  • 2 (1/4 ounce) packages active dry yeast
  • 1 large egg, room temperature
  • 45 cups all purpose flour

Instructions

  1. In a small saucepan bring 1 cup of the water to a boil. Stir in the butter, honey, oats, and salt and remove from the heat. Allow the mixture to cool until it reaches a temperature of 110°F – 120°F.
  2. Heat the remaining water to a temperature of 110°F – 120°F. Pour the warm water into the bowl of your stand mixer fitted with the paddle attachment. Sprinkle the yeast on top and allow it to dissolve, about 5 minutes.
  3. Add the egg, the cooled oat mixture, and 2 cups of flour into the dissolved yeast and mix on low until combined. With the mixer still on low add in enough remaining flour until the dough forms a soft dough. It will hold together as a ball, but will be sticky. (I usually add about 4 1/2 cups flour total).
  4. Coat a large bowl with nonstick spray. Place the dough in the bowl, cover it with a clean towel and place in a warm, draft-free place for 1 hour, or until the dough doubles in size.
  5. Coat 2 8×4- inch loaf pans with nonstick spray (and line with parchment paper if desired). Punch the dough down and divide it into 2 equal portions. Place the dough into the prepared loaf pans, cover with a towel and allow the dough to rise again for 30 – 40 minutes in a warm, draft-free place.
  6. Preheat your oven to 375°F. Bake the bread for 35 – 45 minutes, or until golden brown.
  7. Remove the bread form the pans and allow to cool on a wire rack.
  8. Serve warm or at room temperature.

Notes:

Store airtight at room temperature for up to 2 days for best freshness.

Freeze airtight for up to 30 days.

Keywords:: no knead bread, oatmeal bread, homemade bread

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