Honey Oatmeal White Bread – Easy No Knead Method
This recipe for honey oatmeal white bread is one of my favorites because it combines the flavors of pure organic oats with the sweetness of honey balanced together in an uncomplicated white bread. Heavenly for breakfast or anytime of day. It is an especially great recipe for those learning to bake bread as it uses store bought yeast. Or, those who have limited time to bake bread because it is made using the no knead method. Read on to learn how to use the easy no knead method.
Choice of Ingredients Makes a Difference
I prefer to use all organic ingredients in bread baking. Organics have a purity of flavor that non-organic ingredients just can not provide. If you are in Europe, your regular store bought grains will suffice. If you are in the United States, buy organic. American wheat growers and manufacturers have compromised our source by genetically modified organisms and over processing. American grain manufacturers store grains longer because they aggregate it at large mills before they process it. The longer the grain sits the dryer it becomes resulting in a loss of flavor. Local European vendors process and sell grain locally. In my experience, the regular store bought flours in Europe always seems fresher and more reliable.
use organic Honey for this Honey Oatmeal White Bread
There are literally thousands of different kinds of honeys available on the market. Every part of the world produces its own regional honey dependent on the types of flours in the area. In Colorado where I live I am able to get Peach-Blossom Honey because we have peach trees that grow on the Western Slope of the Rocky Mountains. The farmers keep bees to pollinate the trees. The bees produce sweet peach infused flower blossom honey. When in season, it’s possible to get the fresh unfiltered honey. One of the best I have ever tasted. Similarly, French lavender growers’ fields are pollinated by bees and it’s popular to find lavender honey in the area.
Regardless of where you are at, you can try to buy an organic honey produced by a local beekeeper or farmer, it’s worth it. If you can not, purchase an organic honey online or at the supermarket, it works, too.
CHOOSE THICK ROLLED OATS FOR HONEY OATMEAL WHITE BREAD
I really like the richness of flavor imparted by minimally processed, thick rolled oats rather than an oat flour or quick oats. Thanks to the long fermentation process, the thick oats dissolve into the final bread so they can not be seen in the bread’s crumb when sliced. Once again, if you are in the United States, use an organic brand of oats. I prefer Bob’s Red Mill Organic Extra Thick Rolled Oats, which I order online or purchase at major supermarket chains in the US. If you are in Europe, buy a brand of thick rolled oats that you trust.
recommended ingredients for this recipe
Finally, Choose a High Quality Bread Flour
Once again, choose an organic bread flour to make this Honey Oatmeal White Bread. A high quality bread flour is necessary to create the rustic look and texture of this honey oatmeal white bread. Bread flour has a high protein and high gluten content ensuring a luxurious old world rustic style bread. Do not use an all purpose flour which does not have a high enough protein or gluten content. Neither use whole wheat flour, which mutes the flavor. The organic white bread flour allows the oats and honey to shine in this simple, rustic bread. If you are in Europe (or just curious), read my post on European Flours.
recommended equipment to make this recipe
Sharing is Caring
How about doubling it and baking twice the goodness, then share one with a neighbor, friend, coworker or family. Nothing says love more than fresh homemade bread. Please take a photo and share your results on Facebook, Twitter or Pinterest and tag @christinasbreadbakes. I love to see your yummy bakes! Until then, happy baking, bread baker!
Honey Oatmeal White Bread (no knead method)
Ingredients
- 300 g Bread Flour
- 100 g Rolled Oats
- 300 g Warm Water (100°F/38°C)
- 20 g Honey
- 1/4 tsp Instant Yeast
- 9 g Sea Salt
Instructions
SCALING
- Measure all ingredients using a digital metric scale.
MIXING
- Whisk water and honey together.
- Add the thick rolled oats and mix together.
- Add the flour and mix together until no dry flour remains and you have a rough dough.HINT: A dough whisk works great here!
- Cover and set aside for 30 minutes to allow the flour to autolyze (absorb the moisture).
- After 30 minutes, uncover the dough and sprinkle the top evenly with the sea salt and the yeast.
- Pull outside edge of dough and fold over center, 4-6 times.
- Dough will cover the yeast and salt.
- Using two fingers (like you are making the "OK" symbol) cut through the dough a few times to mix in the salt and yeast.
- Pull outside edge of dough up, it will not stretch much at this point, and fold over center again, 4-6 times.
- Repeat the last two steps two more times until the salt and yeast are evenly distributed.
- Turn the dough over so the last folds you made are tucked under a loose ball.
- Cover the dough and allow to rest for 10 minutes.
- Repeat the stretch and fold process. Turn the dough over so the last folds you made are tucked under a loose ball.
- Wait 30 minutes, repeat. Do this 3-4 more times until you have a smooth, stretchy dough. Hint: Every time you fold this dough it will gain elasticity, strength and rise. Pull the dough up and over to achieve maximum stretch without tearing it, this builds the structure to hold the developing carbon dioxide gas.
BULK FERMENTATION
- After four folds, allow dough to rest until doubled in size, 4-6 hours depending on the temperature where the dough rests.
FOLDING
- Dough has doubled in size when it is twice the volume, lofty, with good structure with bubbles on top and inside.
- Dump dough out of container onto a floured work surface.
- Press dough gently with floured fingertips to slightly flatten it and express some air.
- Fold the dough in thirds (fold one half over the center, fold the second half over that so you have three layers). Turn it over so the seam in face down.
DIVIDING
- If you want to make two small loaves of bread, divide the dough in half here. If not, leave the dough whole.
PRESHAPING/ROUNDING
- Roll the dough up so you have a loose ball of dough.
BENCH REST
- Allow dough to rest on the bench under a linen cloth for 10 minutes. This allows the gluten strands to relax for final shaping.
MAKEUP AND PANNING
- Turn the dough ball over. Tighten the relaxed dough ball by pulling the edges of the dough ball towards the center and pinch together.
- Turn ball over so the seam is underneath. Pull the dough ball towards you to tighten. Turn the ball 90 degrees and pull the dough towards you. Repeat turning and pulling until you have a tight round ball.
- Prepare a banneton basket by lining the bottom with 2 T of thick rolled oats.
- Place the tightened dough into the banneton so the seam side is laying down on the oats.
PROOFING
- Proof this dough until doubled in size (about 45 min-1 hour, dependent on temperature).
BAKING
- While dough is proofing, preheat a Dutch oven with lid in oven set to 475°F/250°C. Preheat for 45 minutes.
- Carefully remove Dutch oven (it will be HOT!), remove the lid.
- Gently dump the proofed dough out of the banneton and upside down into the preheated Dutch oven so oats are on the top. Replace the lid.HINT: No Dutch oven? Place a metal cake pan filled with cold water on the bottom rack of your oven to produce steam. Preheat oven to 460°F/240°C. Once oven is steamy (20-30 minutes), dump the proofed dough onto a parchment lined baking track and place baking tray on the middle rack. Bake for 20 minutes, turn tray 180°, bake for 10-20 more minutes until golden.
- Place bread inside Dutch oven with lid on into preheated oven and bake for 30 minutes.
- Remove lid and bake for 5-10 more minutes until bread is golden brown or dark brown (depending on preference).
COOLING
- Remove bread from Dutch oven and place on a cooling rack. Allow to cool for a minimum of 20 minutes before cutting as the bread's crumb needs time to set and cool so it can be cut without tearing.
- Cut & serve.
STORING
- If you do not use this bread immediately, it can be stored in the open air for 8 hours, or even overnight, as long as it is not cut.
- Once the bread has been cut, allow it to cool completely. Store cut side down on a cutting board for up to one day.
- Store remaining bread in a plastic bag for two days.
- After that time, slice the remaining bread, place slices in an airtight bag, and freeze the slices. Warm each slice in a toaster before eating.
the house smelled so nice as this honey oatmeal white bread was baking! It tasted amazing too!
Thanks, Nancy, I’m glad you enjoyed baking it, do you make sourdough? Try this Oatmeal Sourdough version, too!
With such few ingredients this bread was delicious
Hi Tianna – Thank you, I’m glad you enjoyed it – try another one of my easy bread recipes!
I love how this bread is made with just easy pantry ingredients!
Hi Shelby – Yes, it’s easy and homemade bread is just so delicious!
This is so delicious!
Hi Jess – Thank you, I’m happy you like it.
This looks and tastes delicious! Our local honey is first class and this will be another great way to make use of it.
Hi Judith – Oh, fresh and local honey is the absolute best (you could even add a little more than recommended in the recipe to amp up the flavor). Happy baking!
Such an easy and delicious recipe! The tips for how to store the bread are very helpful.
Thanks, Amber – I’m glad you found it easy and helpful! Enjoy the fresh, warm bread straight from the oven. 🙂
I’m looking forward to making this bread.
Now my questions:
How can I modify the recipe so I can use up some frozen dough I have on hand? I don’t eat white bread! I bought it during the pandemic as a security measure for emergencies.
I’m thinking I can jump to section where I fold in the salt and oats. I’m going to moisten the oats of course, then add it in to the defrosted dough. I don’t want to work the dough too much as I don’t want to ruin it by over-working it.
What are you thoughts? All suggestions will be considered.
Eileen – Thank you for your great question! If I understand correctly, you have some frozen raw dough and want to add oats. Here are my recommendations: Yes, your idea to slightly hydrate the oats is correct, otherwise, they will rob moisture from the prepared dough. When the dough has thawed but not yet risen, hand-flatten the dough on a surface, spread the cooled, slightly-hydrated oats onto the dough, roll the dough up, and give it a few kneads (about 30 seconds) just to distribute the oats. Place it in a well-oiled bowl, allow to bulk proof to double, shape it, pan it, proof until doubled, then bake. You can work in any additional seeds or nuts the same way. Let me know how it goes.
I love the step-by-step directions! This bread was easy and delicious.
HI Bobbie – I am glad you found the directions easy to follow, enjoy the bread and visit again soon!
The recipe neglects to say how much flour to use.
PJ – Oh my, thank you so much for bringing that to my attention! I’ve fixed my omission in the recipe.