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
Scale
- 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
- 4 – 5 cups all purpose flour
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- Preheat your oven to 375°F. Bake the bread for 35 – 45 minutes, or until golden brown.
- Remove the bread form the pans and allow to cool on a wire rack.
- 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.
