I like baking bread and usually use either my stand mixer or breadmaker to knead the bread. But I recently started making no-knead breads. As the name suggests there is no kneading required to make these breads. No-knead bread was how people made bread thousands of years ago — before they discovered that by pulling, beating, stretching, stirring or otherwise ‘kneading’ wheat doughs they could speed up the gluten-developing process. A renewed interest in this technique started after a no-knead bread recipe was published in 2006 in The New York Times.
This no-knead Honey Oat bread is from The Vegetarian Times magazine all the way back from 2010. All the ingredients are mixed together and the dough just sits on a counter and gradually kneads itself. Apart from being easy to make, these no-knead breads have an added buns benefit from the unhurried rise boosts bread flour and aroma. Less Work. More Flavor. Who doesn’t like that 🙂
I already have a Whole wheat Oatmeal Bread that I really like a lot. It is a soft and delicious bread. But this no-knead version is equally soft, sweet and yummy — that too for the fraction of the effort. We had it for breakfast with some jam and nutella and I made a grilled cheese sandwich for my son’s lunchbox too. I also used it to make the Fruit & Nut Stuffing for Thanksgiving.
2cupsBread FlourUnbleached - (or use All purpose flour)
1½cupsWhole wheat flour- divided (or use 3½cups of bleached flour)
1cupOatsQuick cooking - divided
1tspYeastInstant - (can also use rapid rise or bread machine yeast)
¼cupCanola Oil+ more Vegetable/ - for brushing dough and oiling pan
Spread ¾cup of oats on a microwave safe plate. Microwave on high power 1½~2 minutes, stopping to stir every 30 seconds, or until the oats are fragrant and lightly toasted. Cool.
In a bowl, mix 1½cups of water with 1cup of ice cubes.
Combine bread flour, 1¼cups of whole wheat flour, salt, yeast and toasted oats in a large mixing bowl.
Measure 1½cups ice water into a measuring cup, add honey and oil and mix well to combine.
Vigorously stir in honey mixture into the flour mixture. Dough should be slightly stiff, add in just enough additional flour to stiffen dough slightly, if necessary.
Brush top of dough with oil.
Cover bowl with plastic wrap and let rise at room temperature for 8~12 hours.
Vigorously stir dough, scraping down bowl sides. Stir in remaining ¼cup of whole wheat flour. Stir in more flour if dough is at all soft, to have stiff but still stirrable dough.
Oil a 9"x5" loaf pan, transfer dough to pan, and smooth the surface with a spatula or well oiled finger tips. Press remaining ¼cup oats on top of loaf. Cover with lightly greased plastic wrap.
Let dough rise 1¼~2½ hours at room temperature.
Preheat the oven to 375°F. Remove plastic wrap and bake loaf for 30~35 minutes or until the top is well browned. Cover with foil and bake for another 25~30 minutes more or until an instant read thermometer inserted into the center of the bread registers at least 190°F.
Cool in pan for 5 minutes before removing it onto a wire rack. Cool completely before slicing.