No-Knead Homemade Honey Oat Bread.

My favorite homemade bread is chewy, soft, and covered in cinnamon sugar. No kneading required!

Homemade Honey Oat Bread - 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.

Homemade Honey Oat Bread - chewy, soft, and covered in cinnamon sugar. No kneading required!

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.

Homemade Honey Oat Bread - chewy, soft, and covered in cinnamon sugar. No kneading required!

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.

No-Knead Honey Oat Bread. Homemade and easy!  by sallysbakingaddiction.com

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. ;)

Homemade Honey Oat Bread - chewy, soft, and covered in cinnamon sugar. No kneading required!

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.

Homemade Honey Oat Bread - chewy, soft, and covered in cinnamon sugar. No kneading required!

First time bread maker? This is the homemade bread to start with. Enjoy!

 

PrintPrint SaveSave

No-Knead Honey Oat Bread

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.

Yield: 1 large loaf; 10-12 slices

Ingredients:

Bread

  • 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

Coating

  • 1 teaspoon ground cinnamon
  • 1 Tablespoon granulated sugar

Directions:

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!

Easy Cinnamon Rolls from Scratch

 

Some related recipes to today’s bread:

Nutella-Stuffed Cinnamon Sugar Muffins

Nutella Stuffed Cinnamon Sugar Muffins

 

Sky-High Apple Pie Muffins

Sky-High-Apple-Pie-Muffins

 

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

 

Homemade Monkey Bread with Caramel Sauce

Homemade Monkey Bread with Caramel Sauce

 

Cinnamon-Swirl Chocolate Chip Bread

Cinnamon-Swirl Chocolate Chip Bread-3

 

 

   

117 Responses to “No-Knead Homemade Honey Oat Bread.”

  1. #
    61
    Mary Ellenposted May 28, 2013 at 9:43 pm

    OOH, I love yeast! The smell is just heavenly. Here is my latest yeast experiment:
    http://whisktogether.wordpress.com/2013/05/24/bee-sting-cake-beinenstich/

    Reply

  2. #
    62
    Mary Ellenposted May 29, 2013 at 5:32 pm

    Once I ignore the top crust, the bread is beautiful and delicious. I should have known better and put the cinnamon /sugar topping on after it had baked or even 10 minutes before baking is done.
    Even reducing the temperature to 350 and baking the same amount of time caramelized the sugar on top to a burnt mess. But VERY tasty underneath!

    Reply

    • Sallyreplied on May 29th, 2013 at 5:53 pm

      I’m sorry the cinnamon-sugar caramelized. How long did you bake the bread for? That has never happened to me and I’ve made thiss loaf a dozen times. Sorry about that!

      Reply

      • Mary Ellenreplied on May 29th, 2013 at 9:12 pm

        I baked the bread for 35 minutes per instructions at 350. I lowered the temperature because I was using my convection oven. (So much faster and doesn’t heat up the house in this heat!) :-)
        By then the top of the bread was dark brown. Baked with foil another 35 minutes and some parts of the top were black or dark dark brown. It was baked all the way through at this point… but pretty typical since it was convection to shorten the time, too.

        Cooled as usual. Weird. Maybe I’ll have to try it in the regular oven next time.

        • Mary Ellenreplied on May 30th, 2013 at 8:01 am

          Holy moly!! This makes freakishly fabulous fluffy french toast!!!!!

          • Sallyreplied on June 3rd, 2013 at 11:27 pm

            I’ve tried that before – just last week! Love it too. :)

  3. #
    63
    Chelseaposted August 11, 2013 at 2:21 pm

    Do you have any good beer bread recipes? I made one last night and it kinda flopped :( I’ve made a ton of your recipes and they always turn out amazingly so I’d love to see one for beer bread!

    Reply

    • Sallyreplied on August 11th, 2013 at 8:44 pm

      Hi Chelsea! No, I don’t have any beer bread recipes. :(

      Reply

  4. #
    64
    Lynnposted September 9, 2013 at 8:57 pm

    im getting ready to study yeast breads when fall quarter resumes at school in a couple of weeks, this is definately going to be one i make for the pastry shop we run. of course i ll make it before i even go back too!!!

    Reply

    • Sallyreplied on September 10th, 2013 at 6:11 am

      Let me know how you like it Lynn! I love this bread so much.

      Reply

  5. #
    65
    Kirstenposted September 11, 2013 at 12:09 am

    I am making this bread for the third time and am so excited to wake up tomorrow to finish baking this treat. And in response to another commenter above, I have successfully made this bread with all whole wheat flour and have had no issues.

    Reply

    • Sallyreplied on September 11th, 2013 at 7:33 am

      Kirsten, I’m so happy you’re enjoying this homemade bread. It’s truly one of my favorites! Thank you about the WW flour, too.

      Reply

      • kirstenreplied on September 11th, 2013 at 1:47 pm

        well, i did some research of my own and it seems that an alcohol flavor is due to over-proofing. so i am going to give this bread one more chance. i am going to make it one more time but this time, i’m not going to let it rise for 12 hours as it seems that is far too long for my liking. so instead i will just let it rise a few hours and see how it turns out. hopefully it will turn out better this time around. fourth times the charm lol

        • Sallyreplied on September 11th, 2013 at 6:32 pm

          Kirsten – I actually just did the research as well. And even though I didn’t have an alcohol taste at all – proofing is definitely the culprit. Let me know how it turns out for you. Eager to hear. Thanks so much!

    • Kirstenreplied on September 11th, 2013 at 8:01 pm

      Omg fourth time is definitely the charm lol instead of letting it rise for 12 hours, I let it rise for 3. The dough doubled in size so,3 hours was plenty of time. For the second rise, I followed your advice and used the oven but instead of letting it rise for 1-3 hrs, I let it rise for 15 minutes which again was plenty of time. Even in that short amount of time, the dough had risen above the loaf pan. Then I baked the bread exactly as noted in your dirctions. The bread came out amazingly. Made me remember why I fell in love with this bread in the first place. Sooooo good! I’ll just have to make a mental note as to what I did this time around so It comes out this good every time. Just goes to show that when it comes to homemade bread, you really have to play it by ear.

      Reply

  6. #
    66
    Nancyposted October 20, 2013 at 4:48 pm

    This is my first time using yeast in a recipe, but this bread looked so delicious in your pictures that I had to try it! I didn’t realize until the second rise that my loaf pan is 8×4, not 9×5! By the time I checked on it, it was overflowing out of the pan. I cut off the dough hanging off the sides of the pan, and then I sprinkled it with the cinnamon sugar. The hard part was already done, so I figured I might as well try to bake it in the smaller pan and popped it in the oven. It’s baking right now! I hope the temperature settings and times aren’t going to be much different. My apartment is already smelling fabulous from the bread! No matter how this bread turns out this round, I can tell this recipe is a keeper. It was so easy to make, even with the yeast! Thanks for a fabulous recipe!

    Reply

    • Sallyreplied on October 20th, 2013 at 5:29 pm

      Hi Nancy! Yes, even that slight pan size difference will have a huge effect on the bread! I’m glad you fixed it before it was a huge issue, though. I love the way it makes my kitchen smell too – I can even smell it hours after its baked in our apartment hallway! Hope you enjoy. Thanks so much!

      Reply

      • Nancyreplied on October 20th, 2013 at 6:20 pm

        Thanks Sally! It still turned out fabulous! It’s cooling right now, and I’m impatiently trying to wait for it to finish cooling before i cut myself a slice. I’ve never met my neighbors in my apartment, but they knocked on my door to ask what I was making –> the power of baking bread.

  7. #
    67
    Tposted November 11, 2013 at 11:34 pm

    No-knead breads are all I can make these days with arthritic shoulders but nothing to be sad about after reading this wonderful recipe! Hoping I can try it soon. QUESTION: You have it rise for 12 hours at 70 degrees. But I live in the desert. :-) How long would it take to rise at 80 degrees? Would this be okay? Thanks a zillion.

    Reply

    • Sallyreplied on November 12th, 2013 at 5:50 am

      I would say 9-10 hours instead.

      Reply

  8. #
    68
    Rupa Lposted January 29, 2014 at 1:08 pm

    Hi Sally

    My question is not exactly in reference to this recipe
    But wanted to know if you have any go to recipes for ordinary regular homemade white sandwich bread ???

    Thanks!!

    - Rupa

    Reply

    • Sallyreplied on January 29th, 2014 at 1:34 pm

      I do not at this time.

      Reply

  9. #
    69
    Rupa Lposted January 29, 2014 at 1:10 pm

    also in this recipe you have mentioned instant active dry yeast
    But in the store they sell them as 2 different things
    Instant is one version and Active dry is another one
    Which one to use for this recipe ???
    Sorry i am just learning about yeasts etc

    Reply

  10. #
    70
    Amyposted March 3, 2014 at 12:10 pm

    I think something went wrong. My dough can not be shaped after the first rising even after adding 1/2 cup more flour. It can be poured. Ugh.

    Reply

Leave a Comment