Healthy Honey Oat Bread

Why You’ll Love This Honey Oat Bread

No-Knead Honey Oat Bread is a fantastic choice for anyone looking to bake delicious bread without all the hard work of kneading. This bread is soft, slightly sweet, and filled with healthy oats. Plus, it’s great for sandwiches or to enjoy with a bit of butter. The best part? You simply mix the ingredients, let the dough rise, and then bake it. It’s perfect for beginners and anyone short on time!

How to Make No-Knead Honey Oat Bread

Ingredients:

• 3 cups + 2 Tablespoons (410g) bread flour (spooned & leveled), divided
• 1 cup (85g) old-fashioned whole oats or quick oats (not instant)
• 1 and 1/2 teaspoons (4g) Platinum Yeast from Red Star 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 at about 70°F (21°C)
• 6 Tablespoons (128g) honey
• 2 Tablespoons (30ml) vegetable oil (or other neutral tasting oil)

Directions:

1. In a large ungreased bowl, whisk together 3 cups of bread flour, the oats, yeast, salt, and cinnamon. Set aside. In another bowl or large measuring cup, mix the water, honey, and oil. Pour this mixture into the flour mixture and gently stir with a spatula or wooden spoon to combine. The dough will be heavy, wet, and sticky. Do not overwork it.

2. Cover the dough tightly with plastic wrap or aluminum foil and let it sit at room temperature for 12-18 hours. Depending on bowl size, the dough may mostly rise out sideways. It should almost double in size and be full of air bubbles.

3. Grease a 9×5-inch loaf pan.

4. After rising, gently fold in the remaining 2 Tablespoons of bread flour. While the dough remains sticky, the extra flour makes it easier to handle. Pour the dough onto a lightly floured surface and shape it into a loaf, about 8×4 inches. Place it in the greased pan. Score the loaf with one slash down the center, about 1/2 inch deep.

5. Loosely cover the loaf with plastic wrap or aluminum foil and let it rise at room temperature for 1 hour or until it rises slightly above the pan’s rim.

6. Towards the end of the second rise, preheat the oven to 375°F (191°C).

7. Remove the cover from the loaf and bake for 50-60 minutes. The top will brown nicely. Tent it with aluminum foil after 30 minutes to prevent over-browning. To check if it’s done, tap the loaf lightly; if it sounds hollow, it’s ready. For more accuracy, use an instant-read thermometer; it should read 195°F (90°C).

8. Once baked, let the bread cool for at least 15 minutes in the pan on a wire rack before slicing. You can also let it cool completely.

9. Cover any leftover bread and store at room temperature for up to 3 days or in the refrigerator for up to 10 days.

How to Serve No-Knead Honey Oat Bread

Serve this bread fresh out of the oven with butter, or use it to make delicious sandwiches. You can enjoy it plain, with some honey drizzled on top or your favorite jam.

How to Store No-Knead Honey Oat Bread

To store your No-Knead Honey Oat Bread, wrap it in plastic wrap or keep it in a bread box. It can stay at room temperature for up to 3 days. If you want it to last longer, place it in the refrigerator for up to 10 days. You can also freeze it for about 3 months; just make sure to wrap it tightly.

Tips for Perfect Honey Oat Bread Every Time

• Use a large bowl: This allows the dough enough space to rise without spilling over.
• Don’t skip the rising times: The long rise helps develop flavor and texture.
• Keep the dough sticky: If you add too much flour, the bread may be dense rather than light and fluffy.

Variation No-Knead Honey Oat Bread 

 For added flavor, consider mixing in nuts, seeds, or dried fruits to the dough. You can also try using different types of sweeteners, like maple syrup instead of honey.

FAQs

1. Can I use regular yeast instead of Platinum Yeast?
Yes, you can use any type of instant or active dry yeast. Just be sure to proof active dry yeast in water first if required.

2. How can I tell if my bread is done baking?
The loaf should sound hollow when tapped on the bottom. An instant-read thermometer should read 195°F (90°C) inside.

3. Can I double the recipe?
Yes, you can double the ingredients. Use two loaf pans and adjust the rising times if necessary, as larger batches may take longer to rise.

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