There’s nothing quite like the aroma of freshly baked bread filling your home, and this No-Knead Honey Oat Loaf makes it incredibly simple to achieve. This recipe produces a wonderfully fragrant, slightly dense, and pleasantly sweet loaf with a hearty texture from the toasted oats. It’s a stir-together, hands-off dough that develops its flavor overnight. The result is a versatile bread that’s absolutely perfect for morning toast slathered with butter or for building the ultimate veggie sandwich. Get ready to impress yourself with this foolproof recipe!
Ingredients
• 1 cup / 100g quick-cooking oats (not instant), divided
• 3½ cups / 420g unbleached bread flour or all-purpose flour, plus more as necessary, divided
• 1½ tsp / 9g salt
• 1 tsp / 3g rapid-rising, instant, or bread machine yeast
• 6 Tbs / 126g honey
• ½ cup / 120ml vegetable oil, plus more for brushing and oiling
• 1½ cups / 360ml ice water
Instructions
1. Spread ¾ cup (75g) of the oats on a microwave-safe plate. Microwave on high for 1½ to 2 minutes, stopping to stir every 30 seconds, until the oats are fragrant and lightly toasted. Set aside to cool completely.2. In a large bowl, whisk together 3¼ cups (390g) of the flour, the salt, yeast, and the cooled toasted oats. In a separate measuring cup, combine the ice water, honey, and oil. Pour the wet into the dry and stir vigorously until a slightly stiff dough forms. If the dough seems too wet, stir in a little extra flour, one tablespoon at a time.3. Brush the top of the dough with oil, cover the bowl tightly with plastic wrap, and let it rise at room temperature for 8 to 12 hours for its first rise.4. After the first rise, vigorously stir the dough down, scraping the sides of the bowl. Stir in the remaining ¼ cup (30g) of flour. The dough should be stiff but still stirrable; add more flour if it feels too soft.5. Generously oil a 9- × 5-inch loaf pan. Transfer the dough to the pan and smooth the surface with a spatula or well-oiled fingertips. Press the remaining ¼ cup (25g) of raw oats onto the top of the loaf. Cover the pan with plastic wrap that has been oiled on the side facing the dough.6. Let the dough rise for 1¼ to 2½ hours at room temperature for its second rise. For a faster rise, you can place the pan in a turned-off microwave with a cup of boiling water for 45 to 90 minutes.7. Preheat your oven to 375°F / 190°C. Remove the plastic wrap and bake the loaf for 30 to 35 minutes, until the top is a deep golden brown.8. Loosely cover the loaf with aluminum foil to prevent over-browning and bake for another 25 to 30 minutes. The bread is done when a skewer inserted into the center comes out with just a few moist crumbs attached. For perfect results, bake for 5 more minutes to ensure it’s cooked through.9. Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.
Nutritional Information
• Nutrition Information
• Per slice (1/16th of loaf)
• Calories: 179
• Protein: 6 g
• Total Fat: 5 g
• Saturated Fat
• Carbohydrates: 29 g
• Cholesterol: 0 mg
• Sodium: 255 mg
• Fiber: 2 g
• Sugar: 7 g
Pro Tips
• For a chewier, more structured loaf, use bread flour. For a slightly softer, more tender crumb, all-purpose flour works beautifully.
• The most accurate way to check for doneness is with an instant-read thermometer. The internal temperature of the bread should be between 190°F and 200°F (88°C to 93°C).
• Store the cooled loaf in a bread bag or wrapped in plastic at room temperature for up to 3 days. For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months.
• Don’t skip toasting the oats! This simple step deepens their nutty flavor and adds a wonderful aromatic quality to the finished bread.
FAQ
Q: Can I make this honey oat loaf vegan
A: Yes, you can easily make this recipe vegan. Simply substitute the 6 tablespoons of honey with an equal amount of maple syrup or agave nectar. The rest of the ingredients are already plant-based, making this a simple and delicious vegan bread option.
Q: Is this vegetarian oat bread a good source of protein
A: This honey oat loaf provides a good amount of plant-based protein, with approximately 6 grams per slice. The combination of bread flour and oats contributes to its protein content, making it a hearty and satisfying choice for toast or a veggie-packed sandwich.
Q: What are the best vegetarian pairings for this honey oat bread
A: This versatile loaf is perfect for a variety of vegetarian meals. Try it toasted with avocado and seasoning, as the base for a hearty hummus and roasted vegetable sandwich, or alongside a warm bowl of lentil soup. Its slightly sweet flavor also pairs wonderfully with nut butters and jam for a quick breakfast.
Q: How should I store this homemade vegetarian bread to keep it fresh
A: To maintain freshness, store the completely cooled loaf in a bread bag or wrapped securely at room temperature for up to 3 days. For longer-term storage, slice the loaf first and freeze it in a freezer-safe bag for up to 3 months. You can then toast individual slices directly from the freezer as needed.
