No-Knead Homemade Honey Oat Bread.
My favorite homemade bread is chewy, soft, and covered in cinnamon sugar. No kneading required!
I am so excited about this bread! For many reasons.
1) There’s no kneading involved at all. 2) It is so chewy, so soft, and so fluffy. 3) It has a cinnamon-sugar crusted crust on top. 4) And this bread makes one heck of a peanut butter and jelly sandwich, tastes wonderful out of the toaster with melty butter, and creates the best slightly sweet grilled cheese sandwich I’ve ever had.
I also love the fact that this bread is not overloaded with refined sugar – it’s slightly sweet from the honey in the dough and the light sprinkle of cinnamon/sugar on top. The oats in the dough make each slice remarkably chewy. I was actually surprised how chewy the bread turned out to be. A pleasant surprise!
This homemade bread is not hard to make. It is just involved, which shouldn’t scare you! It’s timely and has a few steps, but as long as you read through the whole recipe before starting and follow each step, you’re guaranteed it will be a simple success. Plus, the smell and taste of homemade bread is unparalleled to anything you could ever buy at a store.
Unlike my Easy Homemade Cinnamon Rolls, there are two rises required to make this loaf of bread – so plan accordingly. I allowed for the first rise to occur overnight; it’s just easier that way. Also, make sure you use a dependable yeast like Red Star Platinum. It’s the one and only yeast I swear by – the results are wonderful. So fluffy, so tall, so perfect. While I have been compensated for this post, you must know that I have been using and loving Red Star Platinum even before they knew my blog existed! Red Star Platinum takes the work out of it for you. Its careful formula strengthens your dough and makes making working with yeast simple. Anything that makes working with yeast simple is a winner to me.
*If you plan to make this bread at home, I strongly suggest you read the text to learn the whys and why nots of this recipe.
In the first step, you will combine your dry ingredients together: bread flour, oats, cinnamon, salt, and yeast. Doing some bread-making research, I learned that cinnamon contains a yeast-inhibiting chemical. I wanted my homemade bread to have that light spicy/sweet cinnamon taste to it, so I didn’t want to leave the cinnamon out. I simply made sure there was enough yeast in the bread to counteract with the cinnamon. Luckily, we had no rising issues. The bread will rise tall and beautifully.
The wet ingredients for this homemade hearty bread are honey, oil, and cold water. The cold water slows down the yeast’s fermentation process and allows more flavor to develop in your bread. Slow-infused flavor is a good thing. Mix the dry and wet ingredients together with a wooden spoon. While the oats will soak up a lot of the moisture, the dough will look slightly wet and you’ll be tempted to keep adding flour. Don’t do that, a slightly “wet” looking dough is just fine. Cover the dough and allow it to rise overnight (or for 12 hours during the day) in a slightly cool place. 70F degree room temperature is fine.
The dough will have grown quite a lot overnight. At this point, you can slowly begin to add a bit more bread flour to the dough to reach a hard-to-stir consistency. For me, that was about 1/3- 1/2 cup more flour. I used a greased spatula (I sprayed it with non-stick spray) to stir it around as I added more flour.
The dough is ready for its second rise. Shape into a generously greased 9×5-inch loaf pan. Brush or spray the top with nonstick spray and cut a slash lengthwise down the loaf. The cut I made was about 1/2 inch deep. This will create that gorgeous cracked crust on top. To allow the dough to rise, I heated my oven to 200F degrees. Once it reached 200F, I turned the oven off and placed the dough inside. This creates a warm atmosphere for it to rise. It will take your dough anywhere from 1- 3 hours using this trick. You want the dough to extend slightly above the pan’s rim.
Once it has risen to the correct height, sprinkle with a little cinnamon sugar and it will be ready to bake.
Bake this bread on the lower-third rack in your oven, not the middle. Make sure you bake the bread on the correct rack. You don’t want the bread to bake unevenly. The bread takes about 75-85 minutes in the oven. I covered the bread after 35 minutes to avoid the top and edges from getting too brown. Just wait until you smell it baking! Your kitchen has just turned into a bakery.
Allow the bread to cool in the pan placed on a wire rack for about 15 minutes after you take it out of the oven. Remove the loaf and allow it to cool directly on the rack after that. The bread will not slice well until completely cooled.
Enjoy the bread however you’d like! Kevin ate pulled chicken sandwiches on it, I toasted mine with raspberry jam and even ate a piece with some honey drizzled on top. Oh, and made a grilled chese sandwich. Now THAT was good.
This is truly an easy bread to make, especially if you fear yeast breads. There is no hand-shaping, no kneading, no mixer, and the preparation is a cinch. Minimum, cheap ingredients and straight-forward instructions. Trust me, you have to try this. The results are incredible for the minimum effort made. The texture? Fluffy as can be. The crust? Hearty and crunchy on the edges (perfection in my mind!). The interior is soft and sweet, but not overly so. I love that the dough is only sweetened with honey.
First time bread maker? This is the homemade bread to start with. Enjoy!
No-Knead Honey Oat Bread
Yield: 1 large loaf; 10-12 slices
Homemade bread can be difficult to master, but it doesn't have to be. This is my favorite easy no-knead recipe for making bread at home. No bread maker required; just the way my grandmother made it.
- nonstick spray
- 2 and 3/4 cups white bread flour, plus more as needed
- 1 cup old-fashioned rolled oats (or quick oats)
- 1 and 1/4 teaspoons ground cinnamon
- 1 and 1/2 teaspoons salt
- 1 and 1/4 teaspoons instant active dry yeast, I suggest Red Star Platinum
- 1/2 cup honey
- 2 Tablespoons canola oil
- 1 and 1/2 cups + 1 Tablespoon cold water
- 1 teaspoon ground cinnamon
- 1 Tablespoon granulated sugar
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. The dough should not be dry because the oats will draw up moisture. It will look sort of slick on top; that is ok.
Spray the top of the dough with nonstick spray or lightly coat with oil. Cover the dough tightly with plastic wrap and allow to rise at cool room temperature (about 70F degrees) for 12 hours. I allowed it to rise overnight.
Spray a 9x5 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 - I used 1/3 - 1/2 cup more bread flour. Coat your spatula with non-stick spray and fold the dough in towards the center all the way around. Place the dough into 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 1/2 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 1-3 hours in a slightly warm environment. I allowed for this second rise to happen in the oven. Simply heat the oven to 200F degrees. Turn the oven off and stick the loaf inside, leaving the oven door slightly ajar.
For the topping: The dough is ready after it has risen about 1/4 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 375F degrees.
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 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool in the pan, placed on a wire rack, for about 15 minutes. Remove the bread from the pan and allow to cool completely on a wire rack before slicing. Serve cool or toasted. Bread stays fresh at room temperature, covered, for 3 days. Bread freezes well for up to 2 months.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
My Easy Cinnamon Rolls are also made from scratch. There is only 1 rise for these. Readers have told me they are the best cinnamon rolls they’ve ever had. I agree!
Some related recipes to today’s bread: