How To Make No-Knead Honey Oat Bread
Moist inside, crunchy outside, and coated with cinnamon sugar, this no-knead oat bread is not-so-sweet because it only uses honey as the sweetener.
In a large bowl, toss together the bread flour, oats, cinnamon, salt, and yeast. Set aside. In a small bowl, whisk the honey and oil together. Add the cold water.
Add the wet ingredients to the dry ingredients, stirring with a wooden spoon. Scrape down the sides as needed with a rubber spatula.
If the dough seems stiff, add more cold water (1 Tablespoon at a time) until the dough is soft again.
Spray the top of the dough with nonstick spray or lightly coat with oil. Cover the dough tightly with plastic wrap and allow it to rise at cool room temperature (about 70F degrees) for 12 hours.
Spray a 9×5-inch loaf pan with nonstick spray. Set aside. The dough will have risen quite a bit after 12 hours.
Using a wooden spoon or rubber spatula, stir in enough more bread flour to yield a hard-to-stir consistency. Coat your spatula with non-stick spray and fold the dough towards the center all the way around.
Place the dough into a prepared loaf pan. Brush the top of the bread with oil or nonstick spray and smooth out the surface.
Using a sharp knife coated in oil or nonstick spray, slash a ½-inch cut into the center of the top of the loaf.
Cover the pan with non-stick spray-coated plastic wrap and allow to rise for another 1 to 3 hours in a slightly warm environment. Simply heat the oven to 200 degrees F (93 degrees C).
Turn the oven off and stick the loaf inside, leaving the oven door slightly ajar.
The dough is ready after it has risen about ¼-inch above the pan’s edges. Remove the plastic wrap and sprinkle the top of the loaf with cinnamon and sugar.
Move the oven rack to the lower third of the oven. Preheat to 375 degrees F (191 degrees C).
Bake the bread on the lower rack for 35 minutes. Remove from the oven and cover with foil.
Continue to bake the bread for another 40 to 45 minutes or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan, place on a wire rack for about 15 minutes. Remove the bread from the pan and allow it to cool completely on a wire rack before slicing.
Serve cool or toasted. The bread stays fresh at room temperature, covered for 3 days. Bread freezes well for up to 2 months.
- Calories: 208.23kcal
- Fat: 3.35g
- Saturated Fat: 0.33g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.67g
- Polyunsaturated Fat: 1.04g
- Carbohydrates: 40.56g
- Fiber: 1.78g
- Sugar: 12.84g
- Protein: 4.90g
- Sodium: 200.20mg
- Calcium: 14.72mg
- Potassium: 68.75mg
- Iron: 1.81mg
- Vitamin A: 0.07µg
- Vitamin C: 0.09mg
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