No Knead Honey Wheat Oat Bread
This No-Knead Honey Wheat Oat Bread boasts a rich flavor of oats and honey. It rises overnight, so it’s ready to bake the next day.
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.
Notes
The bread will keep for a week on the counter when wrapped in plastic wrap.
The recipe can be halved for a smaller loaf. Start checking the temperature at the 60-minute mark.
The bread will darken too much if baked uncovered.