Oatmeal Honey No-Knead Bread

If you are looking for an easy recipe for a crusty and satisfying loaf of bread – this is the one! Oatmeal Honey No-Knead bread is definitely easy but it is also a little time consuming but so worth it. I wanted to make a bread to go with the home-made Tomato Macaroni Soup we were going to be having for dinner so it needed to be substantial. The dough was mixed together by 9 a.m. and the final loaves came out of the oven and 1 p.m. so 4 hours in total, but probably only 20-30 minutes of hands-on work.

oatmeal-honey-bread

The trick is to realize that working with no-knead dough it is going to be a little messy any way you end up handling it. So just get your hands and counter a little sticky and the end result will be absolutely beautiful and delicious. I had left the house with the loaves cooling on the counter and came back in 2 hours later and the aroma in the house was so amazing that I could have eaten the entire loaf right then and there. In fact we did end up eating the entire first loaf with our soup for dinner. The honey gives such a unique flavour to the dough. For this batch of dough I used the honey that I had bought on our trip to Greece earlier this year and it was definitely the perfect match.

oatmeal-honey-bread

A slice slathered in butter with a drizzle of the honey on top is tasty enough to count as a dessert but makes an amazing breakfast. Wish you were here to enjoy it with me!

oatmeal-honey-bread

Oatmeal Honey No-Knead Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 loaves
Ingredients
  • 4½ cups unbleached all-purpose flour
  • 2 cups quick oats (not instant)
  • 1½ tbsp instant yeast
  • 1½ tbsp fine sea salt
  • ⅓ cup liquid honey
  • 3 cups warm water (about 100 degrees F)
Instructions
  1. In a very large mixing bowl whisk together the flour, oats, yeast and salt.
  2. Add the honey to the warm water and stir until the honey dissolves. Then add all at once to the flour mixture.
  3. With a wooden spoon mix together until all of the flour is incorporated and the dough is very even. It will be a very sticky dough and does not form a dough ball at all.
  4. Cover with plastic wrap and then drape a towel over top and put in a draft-free spot for 2 hours.
  5. Grease 2 loaf pans very well right up to the tops.
  6. Flour your work surface well and using a rubber spatula or bowl scraper turn the dough out onto the floured surface. Now using a bench scraper divide the dough in half.
  7. Sprinkle the surface of the dough with a few teaspoons of flour and using the bench scraper form one half into a loaf shape. Carefully using your hand and the bench scraper transfer the dough to the greased pan. Repeat with the second half of the dough.
  8. Let the uncovered dough rise in the pans for at least 90 minutes or until it reaches the top of the pan.
  9. Preheat the oven to 425 degrees F. Carefully transfer the pans to the oven and bake for 40-45 minutes until the top is dark brown or an instant read thermometer inserted in the middle of the loaf reads 190 degrees F.
  10. Remove the bread immediately from the pan. Slide an offset spatula around the outside first to ensure the bread has not stuck to the sides, then turn out on to a cooling rack to cool.

 

 

This entry was posted in Bread.

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