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No-Knead Honey Oat Loaf – vegetarian recipe
Stav Kogan

No-Knead Honey Oat Loaf

This simple, stir-together, hands-off dough develops its flavor overnight, resulting in a wonderfully fragrant, slightly dense, and pleasantly sweet loaf with a hearty texture from toasted oats. It's perfect for morning toast or building the ultimate veggie sandwich.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 14 hours
Servings: 1 loaf
Calories: 179
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (100 g / 3.5 oz) quick-cooking oats (not instant), divided
  • 3½ cups / 420g (14.8 oz) unbleached bread flour or all-purpose flour, plus more as necessary, divided
  • 1½ tsp / 9g (0.32 oz) salt
  • 1 tsp (3 g / 0.11 oz) rapid-rising, instant, or bread machine yeast
  • 6 Tbs / 126g (4.4 oz) honey
  • ½ cup (120 ml / 4.1 fl oz) vegetable oil, plus more for brushing and oiling
  • 1½ cups / 360ml (12.2 fl oz) ice water
  • 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.

Method
 

  1. Spread ¾ cup (75g / 2.65 oz) 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.
  2. Set aside to cool completely. 2.
  3. In a large bowl, whisk together 3¼ cups (390g / 13.8 oz) of the flour, the salt, yeast, and the cooled toasted oats.
  4. In a separate measuring cup, combine the ice water, honey, and oil.
  5. 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.
  6. 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.
  7. After the first rise, vigorously stir the dough down, scraping the sides of the bowl.
  8. Stir in the remaining ¼ cup (30g / 1.06 oz) 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.
  9. Transfer the dough to the pan and smooth the surface with a spatula or well-oiled fingertips. Press the remaining ¼ cup (25g / 0.88 oz) of raw oats onto the top of the loaf.
  10. Cover the pan with plastic wrap that has been oiled on the side facing the dough. 6.
  11. 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.
  12. Preheat your oven to 375°F / 190°C.
  13. 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.
  14. Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.
  15. Don't skip toasting the oats! This simple step deepens their nutty flavor and adds a wonderful aromatic quality to the finished bread.

Nutrition

Calories: 179kcalCarbohydrates: 29gProtein: 6gFat: 5g

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