honey oat bread

This no knead artisan bread is made with sweet honey and delicious oats! No overnight rising, no kneading, soft and fluffy on the inside with the perfect crispy crust.

Honey Oat No Knead Artisan Bread

all purpose flour

oats

yeast

salt

honey

water

flour

Start with a large bowl and a wooden spoon, and add your flour and oats to the bowl, and stir them together.

Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.

Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt from mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.

Measure the water. Make sure the water is just above room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir to combine.

Pour the honey/water mixture in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that&#039;s normal.

Stir until all the flour is moistened. This is not normal bread dough (there&#039;s no kneading involved in this recipe), so you don&#039;t need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.

Cover the bowl with plastic wrap. It&#039;s a good idea to ensure there&#039;s adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for about 1 and a half hours.

After the dough has risen, preheat your oven to 425 degrees Fahrenheit. Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black on the inside, set your oven to 400 degrees Fahrenheit instead of 425.

Place a piece of parchment paper on the counter and dust it with flour. Rub flour on your hands and scrape the dough away from the sides of the bowl, gathering it in your hands as best you can (it may feel kind of strange and not at all like regular bread dough) and forming it into a circular loaf on the parchment paper. Don&#039;t worry if it still looks a little rough in places. This lends to the rustic look of this loaf.

Once you have it shaped, the dough needs to undergo a short second rise. The goal is to handle the dough as little as possible at this stage because any amount of tugging at the rough can cause it to deflate after it has undergone its second rise. The next few steps will help prevent this. But don&#039;t worry if it deflates a bit. This bread dough is pretty forgiving.

Sprinkle a little bit of flour over the top, along with some oats, and loosely cover it with a clean kitchen towel. The flour you sprinkle on top also prevents the towel from sticking to the dough so when you take it off at the end of the rise, it doesn&#039;t disturb the dough and wreck the rustic shape you&#039;ve created. Let the dough rise for about 30 minutes. Your oven will also be preheating during this time (and so will your pot).

Remove the preheated pot from the oven and transfer the dough into the pot as carefully as possible by handling only the parchment paper. Place the lid on the pot and return it to the oven for 30 minutes. Don&#039;t open the oven during this time, and certainly don&#039;t take the lid off the pot; the crispness of the crust develops because of the steam that builds up in the pot during this 30 minutes.

After 30 minutes have passed, remove the lid from the pot and continue baking for another 10 minutes. After the 10 minutes have passed, remove the pot with bread from the oven and place the bread on a wire rack to cool. You&#039;ll probably hear the loaf crackling as it cools - this is normal.

If you can, resist the urge to cut into the bread until it has pretty much cooled completely. The bread continues to bake on the inside even after it has been removed from the oven and cutting it too early could result in the inside becoming gummy or rubbery.

A super easy and moist honey oat bread studded with oats and sweetened with honey. No yeast required for this recipe, and you'll get tender, fluffy bread every single time. Bake a loaf from scratch in under an hour! Delicious on its own or toasted with jam, it's perfect for breakfast, tea or an anytime snack! Gluten-free with a dairy-free option.

Honey Oat Bread (Gluten-Free, Dairy-Free Option)

gluten-free multipurpose flour

xanthan gum (leave out

baking powder

plain Greek yogurt (or coconut yogurt

coconut oil, melted

+ 1 tablespoon honey, separated

+ 2 tablespoons old fashioned gluten-free rolled oats, separated

almond milk

Preheat and Line

Preheat oven to 375 deg. Fahrenheit and grease a 9&#215;5-inch loaf pan and line with parchment paper. Adjust oven rack to the middle position.

Whisk Dry Ingredients

In a large mixing bowl, sift the all-purpose flour, baking powder, and salt together in a large bowl, and whisk well until combined.

Mix Wet Ingredients and Oats

In a medium bowl, beat the egg, yogurt, melted coconut oil, 1/4 cup honey, and 1 cup oats together until well blended. Now stir in the milk and mix until combined.

Combine to Form Dough

Slowly add the wet ingredients into the bowl with the dry ingredients, stirring with a wooden spoon until just incorporated (do not over-mix as bread may become too tough). The dough will resemble a thick and wet cake batter.

Transfer to Pan and Top with Oats

Pour batter-like dough into the prepared loaf pan, and sprinkle the top with the remaining 2 tablespoons of oats.

Bake Until Golden Brown

Bake in the center rack of the oven until bread is golden brown on top and a toothpick inserted in the middle comes out clean (approximately 30 to 45 minutes).

Let Cool Completely Before Brushing with Honey

Remove bread from the pan and allow it to cool completely on a cooling rack before brushing with the remaining honey, then slicing and serving.

Good Morning Felica,

As a bread lover, this easy honey oat bread has always been my favourite and this recipe has been on the top of my bread list ever since I tried it and loved it.

Many who had tried this bread agreed that this bread gives a wonderful satisfaction regardless of whether eaten when hungry or simply just to enjoy consuming it for pleasure.

Thumb-up to you for this recipe

Have a blessed day ahead!
Mum

Yum yum yum!!! I’ve made this twice in one week 😀 it’s fabulous fresh and warm from the oven, and even better as toast after it’s been in the fridge for a few days. Thank you for this super quick and easy GF bread!!!

Awesome recipe! I had to make a few substitutions and alterations but overall similar recipe… so yummy! Used the parchment paper trick, thanks for that! I used a wet mix of oatmilk and a bit of sour cream, a little coconut oil, and an extra egg. For the dry mix I used oat flour, gluten free all purpose flour, and some granola and oats. I didn’t have any buttermilk, milk, cream or yogurt in my kitchen when I made this at 2am! LOL! So far smells delicious in the oven! Can’t wait to see how she turns out!

I just made this bread. It's delicious, nutritious and I was pleasantly surprised at how well it stays together, not crumbly at all.
The only question I had was why brush on honey after it's cooled? Much of the oat topping will be brushed off. Wouldn't it be better to brush the honey on before applying the oat topping &amp; before baking? Also, how many grams of fiber does the recipe contain? Thank you!

https://content.jwplatform.com/videos/Z59D6n0i.mp4

This gluten-free honey oat quick bread is moist, fluffy, and delicious on its own, or spread with butter and jam.

Honey Oat Quick Bread (Gluten-Free)

This gluten free honey oat bread recipe is great for sandwiches, toast, and more!

Gluten Free Honey Oat Bread | Homemade Bread Recipe

tsp Baking Powder

tsp Baking Soda

Sea Salt

C. Rolled Oats

C. Coconut Oil, melted

C. Raw Honey

C. Unsweetened Almond Milk

Preheat oven to 350 degrees F.  Line a loaf pan with parchment paper or grease with oil.  Set aside.

In a mixing bowl, sift the gluten free flour to remove all lumps. **I like to sift with this strainer I found on Amazon.  Then, add the baking powder, baking soda, and sea salt.  Gently mix.

In a separate mixing bowl, add the rolled oats, melted coconut oil, yogurt, egg, and honey.  Mix with a whisk until fully combined.  Then, slowly pour in the almond milk and continue to mix until fully combined.

Pour the wet ingredients into the bowl of dry ingredients and gently mix until fully incorporated.  The texture will be slightly thick, not watery.

Transfer this mixture into the loaf pan.  Spread evenly.  Sprinkle some rolled oats over top.  Bake bread for 45-55 minutes or until you can insert a toothpick in the center and it comes out clean.

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