Description
This rustic, no-knead loaf is perfect for home bakers seeking a stress-free yet professional result. By utilizing a long fermentation process, the dough develops a complex flavor and a soft, tender crumb without any manual labor. The subtle sweetness from honey paired with the heartiness of old-fashioned oats makes this bread an ideal companion for breakfast or hearty family meals. It remains fresh for several days, proving that simplicity truly yields the most delicious results.
Ingredients
410g bread flour (divided)
85g old-fashioned oats
1.5 tsp instant yeast
1.5 tsp fine sea salt
0.5 tsp cinnamon
360ml water (70°F)
6 Tbsp honey
2 Tbsp vegetable oil
Instructions
In a large bowl, whisk together the bread flour, oats, yeast, salt, and cinnamon.
In a separate cup, stir together the water, honey, and vegetable oil until combined.
Pour the wet ingredients into the dry ingredients and stir with a silicone spatula until a sticky dough forms.
Cover the bowl tightly with plastic wrap and let it rise at room temperature for 12 to 18 hours until doubled.
Grease a 9×5-inch loaf pan.
Fold in the reserved flour and turn the dough onto a floured surface, shaping it into an 8×4-inch log.
Place the dough into the prepared pan and score the top with a sharp knife.
Perform a second rise for 1 hour.
Preheat oven and bake until golden brown, approximately 60 minutes.
Notes
Ensure you use old-fashioned oats rather than instant oats for the best texture. The long rise time is crucial to replace mechanical kneading. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg