Introduction
Imagine freshly baked bread with a golden crust, soft interior, and subtle hints of honey and oats—all without the arduous task of kneading. This No-Knead Honey Oat Bread offers home bakers an effortless path to artisan-style bread that's both delicious and impressive.
Ingredients
- 3 cups all-purpose flour
- 1 cup rolled oats
- 1½ teaspoons salt
- ¼ teaspoon active dry yeast
- 2 tablespoons honey
- 1½ cups lukewarm water
- Extra oats for topping
Equipment
- Large mixing bowl
- Dutch oven or heavy ceramic pot with lid
- Parchment paper
- Clean kitchen towel
Instructions
Mixing the Dough
- Combine Dry Ingredients: In a large bowl, whisk together flour, oats, salt, and yeast.
- Add Wet Ingredients: Stir in honey and lukewarm water until a shaggy, sticky dough forms. Mix just until no dry flour remains.
- First Rise: Cover the bowl with a clean towel and let the dough rest at room temperature for 12-18 hours. During this time, the dough will develop complex flavors and begin to ferment.
Shaping and Second Rise
- Prepare Dough: After the first rise, the dough will look bubbly and soft. Lightly flour a work surface and gently turn out the dough.
- Shape Loaf: With floured hands, fold the dough over itself a few times, creating a loose round shape. Don't worry about making it perfect—rustic is the goal.
- Second Rise: Place the dough on a piece of parchment paper, sprinkle with extra oats, and cover with a towel. Let it rise for 1-2 hours until it's puffy.
Baking
- Preheat: Place a Dutch oven with its lid in the oven and heat to 450°F (230°C) for 30 minutes.
- Bake: Carefully remove the hot Dutch oven, lower the dough (with parchment) into it, and cover with the lid. Bake for 30 minutes.
- Finish Baking: Remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.
- Cool: Remove bread from the pot and let cool completely on a wire rack before slicing.
Tips for Success
- Use fresh yeast for best results
- Ensure your water is lukewarm, not hot
- Don't skip the long first rise—it's crucial for flavor development
- A kitchen scale can help with precise measurements
Serving Suggestions
This bread is perfect for:
- Breakfast toast with butter and jam
- Sandwich bread
- Side for soups and stews
- Accompanying cheese boards
Storage
Store cooled bread in a paper bag or bread box at room temperature for 3-4 days. For longer storage, slice and freeze for up to 3 months.
Nutritional Notes
Each slice offers a wholesome blend of complex carbohydrates from whole oats and a touch of natural sweetness from honey. The slow fermentation process can make the bread more digestible compared to quickly made bread.
Enjoy your homemade No-Knead Honey Oat Bread—a testament to the magic of simple ingredients and patient baking!
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