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Recipe: No Knead Oat Bread

This recipe makes one loaf of a light oat bread that is perfect for sandwiches and is so simple to make that I will no longer buy bread from the store.  This morning I toasted a couple slices and spread on a little butter and honey.  It was heaven.  You should make it.

Also? Oats are fantastic for increasing breastmilk production!  Maybe I should have titled this recipe as Lactation Bread!

1 cup wheat flour

3/4 cup oats or oat flour

2 1/2 cups all purpose flour

1/4 cup honey

2 teaspoons fast-acting yeast

2 teaspoons salt

1 3/4 cups water

Instructions:

Add the dry ingredients (white flour, wheat flour, quick oats or oat flour, yeast, salt) in a standing mixer or a large bowl and stir until combined.

In a separate bowl, stir the honey into (slightly warm) water until honey is dissolved and then add it to the dry ingredients.  Stir (or mix) until a sticy, wet dough is formed.

Cover the top of the bowl loosely with a clean towel or plastic wrap and let it rise for 6 to 8 hours- I let mine rise overnight.

Liberally sprinkle flour on a clean surface and dump your dough right in the middle.  You will probably need a spoon detach it from the bowl.  Rub your hands in flour and gently stretch the dough into a rectangle, then roll it up.

Place the dough in a lightly greased bread pan (seam side down). Let dough rise again (about 2 hours) until it is cresting the top of the pan.
Preheat the oven to 350 degrees and bake 40 minutes to 45 minutes.

Remove from oven and let cool completely before slicing.

20 Responses to Recipe: No Knead Oat Bread

  1. There is nothing like fresh homemade bread. I occasionally make some myself, but since the BF is more of a store-bought-rolls kind of guy, it’s most often either a waste of food or a bread orgy. ^^

  2. Do you know if it’s possible to use all white flour or all wheat flour instead of both in this recipe? I ask because I only have white flour at the moment, but if I bought some wheat flour, I wondered if it would work as well substituting the white for more wheat. Looks delicious though! I’ve been wanting to try baking my own bread and this sounds lovely and easy to start with. Thanks for sharing in any case!

    • I made this with all wheat flour yesterday and it turned out pretty well. I used 1 cup of white whole wheat and 2 1/2 cups of whole wheat bread flour though so regular whole wheat flour might make it wind up a little dense. You can always add some wheat gluten and/or let it rise longer though.

  3. I’m so gonna try this soon. I wonder how it would work to sprinkle some spices and raisins on it before you roll it up? I bet it’d make fantastic cinnamon raisin swirl:)

    Ok, gotta stop thinking about it now, I have three hours before I can get home and my mouth is watering:)

    • Just an FYI my daughter has Celiacs and we have been Gluten Free for 4 years! This bread does look divine but it is NOT gluten free!! The first ingredient is wheat flour, which keeps it from being safe from a Gluten Free person!

  4. I just wanted to let you know that this bread is delicious! I have made it in our bread maker set on whole wheat setting and usually ready in 4 1/2 hours. thank you for sharing.

  5. I just made this today! I had never made bread before because it seemed intimidating, but this was so easy! And it tastes amazing!!! Definitely not buying regular bread from the store anymore. Thank you, Joni!! :)

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