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No Knead Honey Oat Artisan Bread Recipe

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4.1 from 5 reviews

This No Knead Honey Oat Artisan Bread is a wholesome, hearty loaf combining the nutty flavors of oats, sunflower seeds, and flax seeds with the subtle sweetness from honey. Featuring a simple no-knead dough method, it requires minimal effort and yields a golden, crusty artisan-style bread baked in a Dutch oven for perfect oven spring and crust. Ideal for sandwiches, dipping in soups, or enjoying toasted with butter, this bread is a delicious homemade option packed with texture and flavor.

Ingredients

Dry Ingredients:

  • 3 ¼ cups (390g) bread flour
  • ½ cup (48g) rolled oats (or hot cereal blend such as Bob’s Red Mill 5-grain hot cereal)
  • 2 ½ teaspoons rapid rise yeast (quick rise yeast)
  • ⅓ cup roasted sunflower seeds or pumpkin seeds (or a mix of both)
  • 2 tablespoons flax seeds (not flaxseed meal)
  • 1 teaspoon salt

Wet Ingredients:

  • 1 cup (240g) water
  • ½ cup (120g) milk of choice (dairy-free milk used here)
  • ⅓ cup (112g) honey
  • 1 tablespoon olive oil

Additional:

  • A few tablespoons extra flour for shaping
  • 1 tablespoon sunflower or pumpkin seeds for topping the bread

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the bread flour, rolled oats, rapid rise yeast, roasted sunflower or pumpkin seeds, flax seeds, and salt until evenly combined.
  2. Prepare wet mixture: In a microwave-safe bowl, heat water and milk for about 1 minute until slightly warmer than bath temperature, approximately 115°F. Stir in honey and olive oil until fully incorporated.
  3. Combine wet and dry: Add the warm wet mixture to the dry ingredients and mix gently with a wooden spoon until just combined. Be careful not to over mix the dough.
  4. First rise: Cover the bowl with plastic wrap and let the dough stand at room temperature for about 2 hours or until it has doubled in size.
  5. Shape the dough: On a well-floured surface, sprinkle a little flour and transfer the dough. Use a dough scraper or hands to fold the dough over itself 8-10 times, then flip and shape it into a smooth ball.
  6. Second rise: Place the shaped dough onto parchment paper inside a large bowl. Cover with a warm towel and allow it to rest for 45 minutes to 1 hour.
  7. Preheat Dutch oven: Approximately 30 minutes into the second rise, place a 4 to 6-quart Dutch oven with its lid in a cold oven and preheat to 425°F. Heat the pot for 20 minutes to ensure it’s very hot.
  8. Bake covered: Remove the hot Dutch oven carefully from the oven. Using the parchment paper, lift the dough into the pot. Sprinkle the top with 1 tablespoon of sunflower or pumpkin seeds, cover with the lid, and bake for 25 minutes.
  9. Bake uncovered: After 25 minutes, remove the lid and return the Dutch oven to the oven. Bake uncovered for an additional 10-15 minutes until the bread is golden brown and crusty to your liking.
  10. Cool and serve: Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Enjoy toasted with butter, as sandwiches, or for dipping in soups.

Notes

  • Use bread flour for best texture and structure. All-purpose flour may work but yield a softer loaf.
  • The no-knead method relies on long fermentation for gluten development, so do not skip or shorten rising times.
  • Heating the Dutch oven thoroughly is essential for a good crust and oven spring.
  • You can substitute plant-based milk or dairy milk depending on preference.
  • Store cooled bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
  • For a crunchier crust, bake uncovered for a few extra minutes, watching closely to prevent burning.
  • Adding seeds on top is optional but adds texture and flavor.

Find it online: https://yumntasty.com/no-knead-honey-oat-artisan-bread-recipe/