This no knead artisan bread is made with sweet honey and delicious oats! No overnight rising, no kneading, soft and fluffy on the inside with the perfect crispy crust. Follow my Pro Tips to make the perfect loaf at home!
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Honey Oat is one of my favourite no knead bread variations – hands down! It’s just a little bit sweet with delicious fibre-filled oats, and it’s so hearty and filling.
We love to use this slightly sweet artisan bread for sandwiches, but it’s also delicious alongside soups, stews and chili! You’re going to LOVE it!
If you’ve never made homemade bread before this no knead bread is the perfect recipe to start with!
I’ve already shared my favourite Quick and Easy No Knead Crusty Bread with you before, along with this Quick and Easy Whole Wheat Artisan Bread that we absolutely LOVE. If you want to make your own crusty bread at home, just follow my pro tips below!
No Knead Artisan Bread Baking Tips
Pro tip#1: Preheat your Dutch Oven
Preheat your pot before baking for a loaf that’s fluffy and soft on the inside and has the perfect crispy crust. This bread is baked in an oven-safe Dutch Oven pot which traps in steam, making the crust of the loaf extra crispy. Pre-heating the pot before baking helps make the crust even more crispy and golden brown!
If you’re looking for a great Dutch Oven pot, I will tell you that it’s one of the best investments you can ever make for your kitchen. Mine is a total beauty from Le Creuset (affiliate link) and I use it at least weekly throughout the entire year for soups, stews, sauces, curries, and of course for baking bread (if you want my original Dutch Oven Crusty Bread recipe, find it HERE!).
A pot like this one is definitely a financial investment for your kitchen, but considering how much I use mine and considering its high quality, it’s definitely a worthy investment. I’ve also used similar cast iron pots from other brands, like THIS ONE from KitchenAid and THIS ONE from Lodge Cast Iron (both affiliate links) if you’re looking for something a little less expensive but still high quality that will work just as well.
Pro Tip #2: Stir, but don’t knead!
Working this dough as little as possible will create a loaf that’s got a shaggy exterior and an interior with lots of bubbles. If you shape the loaf a little bit more with your hands and roll it around into a tighter ball, the interior will be softer and the outside will be smoother with fewer cracks. Both techniques work well and it’s up to your personal preference!
Kneading BEFORE the first rise is NOT necessary, and kneading AFTER the first rise can actually cause the loaf to become dense and flat as it bakes, which nobody wants!
Pro Tip #3: Shape your loaf firmly but gently and dust the top of the loaf with flour.
Creating a round shape will help the loaf bake evenly and dusting the top with flour will create that gorgeous, bakery-style appearance that everyone loves!
Working this dough as little as possible will create a loaf that’s got a shaggy exterior and an interior with LOTS of bubbles. If you shape the loaf a little bit more with your hands and roll it around into a tighter ball, the interior will be softer and the outside will be smoother with fewer cracks. Both techniques work well – it’s up to your personal preference!
Looking for even more delicious bread recipes?
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I hope you love this honey oat no knead artisan bread as much as we do!
Let me know in the comments below, what’s your favourite homemade bread recipe? I’d love to know!!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more delicious bread recipes? You’ll LOVE these:
- Garlic Butter Dinner Rolls
- Healthier Cornbread
- Pumpkin Cornbread Muffins
- Easy No Knead Artisan Bread
- Easy No Knead Cinnamon Raisin Artisan Bread
- No Knead Honey Cranberry Walnut Artisan Bread
- Best Ever Easy White Sandwich Bread
Honey Oat No Knead Artisan Bread
- 3 3/4 cups all purpose flour
- 1 cup oats
- 2 1/4 teaspoons active dry yeast instant or rapid rise yeast also works
- 1 1/2 teaspoons salt
- 1/4 cup honey
- 2 cups warm water just above room temperature
- more flour for shaping the loaf
- Start with a large bowl and a wooden spoon, and add your flour and oats to the bowl, and stir them together.
- Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
- Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt from mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
- Measure the water. Make sure the water is just above room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir to combine.
- Pour the honey/water mixture in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
- Stir until all the flour is moistened. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
- Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for about 1 and a half hours.
- After the dough has risen, preheat your oven to 450 degrees Fahrenheit. Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black on the inside, set your oven to 425 degrees Fahrenheit instead of 450.
- Place a piece of parchment paper on the counter and dust it with flour. Rub flour on your hands and scrape the dough away from the sides of the bowl, gathering it in your hands as best you can (it may feel kind of strange and not at all like regular bread dough) and forming it into a circular loaf on the parchment paper. Don't worry if it still looks a little rough in places. This lends to the rustic look of this loaf.
- Once you have it shaped, the dough needs to undergo a short second rise. The goal is to handle the dough as little as possible at this stage because any amount of tugging at the rough can cause it to deflate after it has undergone its second rise. The next few steps will help prevent this. But don't worry if it deflates a bit. This bread dough is pretty forgiving.
- Sprinkle a little bit of flour over the top, along with some oats, and loosely cover it with a clean kitchen towel. The flour you sprinkle on top also prevents the towel from sticking to the dough so when you take it off at the end of the rise, it doesn't disturb the dough and wreck the rustic shape you've created. Let the dough rise for about 30 minutes. Your oven will also be preheating during this time (and so will your pot).
- Remove the preheated pot from the oven and transfer the dough into the pot as carefully as possible by handling only the parchment paper. Place the lid on the pot and return it to the oven for 30 minutes. Don't open the oven during this time, and certainly don't take the lid off the pot; the crispness of the crust develops because of the steam that builds up in the pot during this 30 minutes.
- After 30 minutes have passed, remove the lid from the pot and continue baking for another 10 minutes. After the 10 minutes have passed, remove the pot with bread from the oven and place the bread on a wire rack to cool. You'll probably hear the loaf crackling as it cools - this is normal.
- If you can, resist the urge to cut into the bread until it has pretty much cooled completely. The bread continues to bake on the inside even after it has been removed from the oven and cutting it too early could result in the inside becoming gummy or rubbery.