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No-Knead Honey Oat Bread

No-Knead Honey Oat Bread

A hands-off loaf sweetened with honey and studded with oats, baked in a Dutch oven for a tender crumb and crisp crust.
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Prep Time 5 minutes
Cook Time 45 minutes
Rise Time 16 minutes
Total Time 1 hour 6 minutes
Course Bread
Cuisine American
Servings 8 slices
Calories 240 kcal

Ingredients
  

  • 3 cups all-purpose flour 360g
  • 0.33 cup old-fashioned rolled oats 40g, plus more for topping
  • 2 tbsp granulated sugar 25g
  • 1.5 tsp fine sea salt
  • 0.25 tsp active dry yeast
  • 1.5 cups warm water 360ml, 110°F
  • 2 tbsp honey 42g

Instructions
 

  • In a large bowl, whisk together flour, oats, sugar, salt, and yeast until evenly blended.
  • Pour in warm water and honey, then stir until a sticky, shaggy dough forms.
  • Cover the bowl with plastic wrap and let rest at room temperature for 12–18 hours, until doubled in size.
  • Place a 6-quart Dutch oven (with lid) in a cold oven and preheat to 450°F. Heat for 30 minutes.
  • Dust a work surface with flour, gently turn out the dough, and shape into a smooth ball by folding edges underneath. Let rest 15 minutes.
  • Using the parchment paper, transfer the dough into the hot Dutch oven, sprinkle extra oats on top, cover, and bake for 30 minutes.
  • Remove the lid and bake an additional 15 minutes until the crust is deep amber and crackling.
  • Lift the loaf onto a wire rack, brush with honey, and cool at least 1 hour before slicing.

Notes

Be sure to measure flour by spooning into the cup and leveling to maintain the correct hydration.
Allow the loaf to cool fully before slicing to avoid a gummy interior.

Nutrition

Serving: 100gCalories: 240kcalCarbohydrates: 45g
Keyword Dutch oven bread, honey oat bread, No Knead Bread, No-Knead Honey Oat Bread, oat loaf
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