Description
A simple, soft no-knead bread that is slightly sweet from honey and textured from oats, perfect for toast or sandwiches.
Ingredients
Scale
- 3 cups + 2 tablespoons (410g) bread flour, divided
- 1 cup (85g) old-fashioned whole oats or quick oats
- 1 and 1/2 teaspoons (4g) Platinum Yeast or any instant or active dry yeast
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1 and 1/2 cups (360ml) water, close to room temperature
- 6 tablespoons (128g) honey
- 2 tablespoons (30ml) vegetable oil (or other neutral tasting oil)
Instructions
- In a large ungreased bowl, whisk together 3 cups of bread flour, oats, yeast, salt, and cinnamon. Set aside.
- In a medium bowl, whisk water, honey, and oil until combined.
- Pour the water mixture into the flour mixture and gently stir until the dough comes together. The dough will be heavy, wet, and sticky.
- Cover the bowl tightly with plastic wrap and let it rise at room temperature for 12-18 hours.
- Grease a 9×5-inch loaf pan.
- After the rise, gently fold in the remaining 2 tablespoons of bread flour and shape the dough into a loaf.
- Place the loaf in the greased pan and score the top with a knife.
- Cover loosely and let it rise for 1 hour.
- Preheat your oven to 375°F (191°C) near the end of the rise.
- Remove the cover and bake for 50-60 minutes, tenting with foil after 30 minutes if necessary.
- Test doneness by tapping; it should sound hollow. Let cool for at least 15 minutes before slicing.
Notes
The bread can be stored at room temperature for up to 3 days or in the refrigerator for up to 10 days. For longer storage, slice and freeze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg