This simple, no-fuss, no-knead honey wheat oat bread is perfect for a busy schedule. Just mix the ingredients and let the dough sit until you’re ready to bake—no kneading or shaping required! Versatile and delicious, this bread pairs wonderfully with peanut butter or homemade strawberry-rhubarb jam.
Inspired by King Arthur Flour’s Vermont Whole Wheat Oatmeal Honey Bread
Tell me more…
Several months ago, my husband asked me to make a bread to replace his whole wheat store bought bread. I started with an all whole wheat sourdough, and it was like eating a brick (and as heavy as one too). Slightly discouraged, I began exploring no-knead overnight breads. I love them! They’re simple, easy, and they rise while you sleep. I discovered King Arthur’s Honey Oat Whole Wheat bread, and after many tweaks, this recipe was born. Now, I make this No-Knead Honey Wheat Oat Bread weekly.
Ingredients Overview
Warm Water: I use the warmest water from my tap. It should be warm but not too hot to touch. If the water is too hot, it can kill the yeast.
Yeast: You can use dry active or instant yeast. If using dry active, you’ll need to proof it in the warm water first. I use dry active, and the instructions reflect this. If you substitute with instant yeast, no proofing is required—just mix it in with the rest of the ingredients.
All-Purpose Flour: This recipe uses a 50/50 mix of all-purpose and whole wheat flour. The all-purpose flour makes the bread lighter and less bitter.
Whole Wheat Flour: Whole wheat flour gives the bread its flavor and density. Using more than 50% whole wheat makes the bread gummy and bitter. If you prefer a lighter bread, you can reduce the amount of whole wheat and replace it with all-purpose flour.
Rolled Oats: The oats add flavor and an additional whole grain. I use old-fashioned rolled oats. I haven’t tested the recipe with steel-cut or quick oats.
Honey: Honey adds a natural sweetness without making the bread too sweet. Maple syrup works as a substitute if you prefer that flavor.
Olive Oil: Olive oil gives the bread a rich flavor. I’ve only used olive oil because I like its taste, but a neutral-flavored oil like vegetable oil should work fine.
Salt: Regular table salt works great to enhance the flavor.
Frequently Asked Questions
The dough needs to rise for 8–18 hours. I usually make the dough in the evening, let it rise overnight, and bake it the next morning. If I forget to prep the dough the night before, you can make it in the morning and let it rise throughout the day (about 8 hours), but this may reduce some of the “sourdough” tang in the flavor. I haven’t tested letting the dough rise for more than 18 hours.
Bake the bread until it reaches an internal temperature of at least 190°F on an instant-read thermometer.
Yes, the recipe can be halved to make a smaller loaf. You will need to adjust the cooking time accordingly.
No-knead bread doesn’t require kneading to develop the gluten. For this loaf, simply mix all the ingredients together until the flour is absorbed, then let it sit to rise.
No Knead Honey Wheat Oat Bread
Equipment
- Dutch Oven 5-6 quart
- Instant Read Thermoter
Ingredients
- 2 1/4 cups warm water
- 4 teaspoons yeast dry active or instant
- 1 1/2 cups rolled oats
- 2 1/2 cups whole wheat flour
- 2 1/2 cups all purpose flour
- 1/3 cup honey
- 1/4 cup olive oil
- 2 teaspoons salt
Instructions
- In a large bowl, mix warm water and dry active yeast together, and let it sit for 5 minutes until bubbly. (Skip this step if using instant yeast.)
- Add the remaining ingredients to the bowl and mix well, ensuring all the flour is completely absorbed. I usually use my hands for the final mixing to ensure there are no pockets of flour.
- Cover the bowl with plastic wrap and let the dough sit for 8–18 hours.
- When ready to bake, preheat the oven to 425°F and move the oven rack to the lower half. Spray the Dutch oven with cooking spray.
- Using your hands, scoop the dough and shape it into a round or loaf as you transfer it to the Dutch oven. I use a large rectangular Dutch oven for bread, so I shape mine into a loaf rather than a round.
- Bake, covered, for 80–90 minutes. Start checking the temperature after 80 minutes. Once the bread reaches 190°F in the center, remove it from the oven. If the bread looks too dark, reduce the temperature to 400°F.
- Let the bread cool in the Dutch oven for about 10 minutes, then transfer it to a cooling rack until completely cool. Resist the urge to cut into it before it’s fully cooled, as the bread will taste gummy if cut too early.
