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    Home » Baked Bread » No Knead Honey Oat Bread

    No Knead Honey Oat Bread

    Published: Dec 12, 2014 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    Bake-a-thon 2014: Day 6

    Bake of the day: No Knead Honey Oat Bread

    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.

    [wpurp-searchable-recipe]No Knead Honey Oat BreadUnbleached Bread Flour - (or use All purpose flour), Whole wheat flour - divided (or use 3½cups of bleached flour), Quick cooking Oats - divided, Salt, Instant Yeast - (can also use rapid rise or bread machine yeast), Honey, more Vegetable/ Canola Oil -  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.; [/wpurp-searchable-recipe]

    No Knead Honey Oat Bread

    Author: Pavani
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    Prep Time: 20 mins
    Cook Time: 1 hr
    Rising Time:: 6 hrs
    Course: bread
    Cuisine: American
    Servings: 1 Loaf

    Ingredients

    • 2 cups Unbleached Bread Flour or All purpose flour
    • 1½ cups Whole wheat flour, divided
    • 1 cup Quick cooking Oats, divided
    • 1¾ tsp Salt
    • 1 tsp Instant Yeast (can also use rapid rise or bread machine yeast)
    • 6 tbsp Honey
    • ¼ cup Vegetable/ Canola Oil, plus more for brushing dough and oiling pan

    Instructions

    • 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 1 cup 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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Srivalli

      December 12, 2014 at 12:09 pm

      I love all the breads you bake Pavani, the texture looks amazing!..

      Reply
    2. Varadas Kitchen

      December 12, 2014 at 1:07 pm

      I really like the flavor of the no knead bread. The toasted oats on this one enhance the flavor. Nice crumb.

      Reply
    3. Usha Rao

      December 12, 2014 at 3:03 pm

      The bread turned out perfect. It looks just like store bought bread.

      Reply
    4. Kalyani

      December 13, 2014 at 1:56 am

      Am definitely making this pavani.. Less effort great taste.. Can u let me know what the ice water is for ? Just curious ....

      Reply
    5. Saras

      December 13, 2014 at 2:34 am

      Woow .Superb clicks.. Love the texture!!

      Reply
    6. Sowmya Sundararajan

      December 13, 2014 at 3:26 am

      You are a daring baker Pavani.

      Reply
    7. Priya Suresh

      December 13, 2014 at 9:27 am

      Wish i get few slices of this bread rite from my lappy screen, prefectly baked bread.

      Reply
    8. Pavani N

      December 13, 2014 at 6:49 pm

      Kalyani, I wasn't sure either but this is what I found online. Using ice cold water retards yeast activity (or the first fermentation process) -- which has the benefit of giving many flour enzymes the time to improve dough texture and flavor without competition from the yeast. This helps produce loaves with a depth of flavor and aroma notes almost never found using the traditional, or “straight” method.You should definitely try the loaf 'cos like you said it has less work -- awesome results 🙂

      Reply
    9. Priya Srinivasan

      December 22, 2014 at 11:34 am

      No Knead, then definitely bookmarked!!! 🙂 What a great texture pavani, looks perfect!

      Reply
    10. Global Tastes & Travels Inc.

      December 31, 2014 at 8:18 pm

      this bread looks AMAZING - I've pinned it to try!

      Reply
    11. Global Tastes & Travels Inc.

      December 31, 2014 at 8:18 pm

      this bread looks AMAZING - I've pinned it to try!

      Reply

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    1 shares