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+ servings

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


  • 2 cups Unbleached Bread Flour or All purpose flour
  • cups Whole wheat flour, divided
  • 1 cup Quick cooking Oats, divided
  • 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


  • 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