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!
- 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
- 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.
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