No Knead Honey Oat Artisan Bread
User Reviews
5
No Knead Honey Oat Artisan Bread
Description
No Knead Honey Oat Artisan Bread combines bread flour and rolled oats with sunflower and flax seeds for a multi-seed loaf naturally sweetened by honey. The method skips kneading by mixing ingredients until just incorporated, then allowing the dough to rise for two hours. After rising, folding and shaping the dough several times creates structure, followed by a second rest that promotes its final rise and texture development. Baking in a covered Dutch oven traps steam, resulting in a crusty exterior while keeping the interior soft and moist. The seeds distributed throughout add a toothsome texture and subtle nutty flavor enhanced by the honey's gentle sweetness.
The bread is versatile with its rustic character, suitable for slicing alongside soups or as a hearty base for spreads. It is practical due to the no knead method, which requires less active hands-on time yet yields a substantial artisan-quality loaf. The combination of oats and seeds offers a wholesome bite beyond plain white or wheat breads.
Careful temperature control of the water and milk mixture ensures proper yeast activation, and the resting intervals allow gluten to develop without kneading. Folding the dough multiple times before the final proof strengthens the loaf’s structure for a good rise in the oven. A hot Dutch oven is key to achieving a crisp golden crust by trapping steam during baking.
Ingredients
- Dry Ingredients:
- 3 ¼ cups bread flour 390g
- ½ cup rolled oats 48g, or hot cereal blend such as Bob’s Red Mill 5-grain hot cereal
- 2 ½ teaspoons Rapid Rise Yeast also known as quick rise yeast
- ⅓ cup sunflower seeds or pumpkin seeds, or a mix of both, roasted
- 2 tablespoons flax seeds not flaxseed meal
- 1 teaspoon salt
- Wet Ingredients:
- 1 cup water 240g
- ½ cup milk 120g, of choice (dairy free milk possible
- ⅓ cup honey 112g
- 1 tablespoon olive oil
- Additional:
- flour a few tablespoons extra for shaping
- 1 tablespoons sunflower seeds or pumpkin seeds for on top of bread
Instructions
- In a large bowl, whisk together the flour, oats, yeast, sunflower seeds, flax seeds and salt.
- In a microwaveable bowl, add water and milk and heat up for 1 minute until slightly warmer than bath water or approximately 115 degrees F. Stir the honey and olive oil into the water/milk mixture once warm. Add wet ingredients to the dry ingredients and mix with a wooden spoon until just incorporated, do not over mix.
- Cover with plastic wrap and let stand at room temperature for 2 hours or until doubled in size.
- After the dough has risen, place it on a well-floured surface and sprinkle it with a little flour. Using a scraper (or your hands is fine), fold dough over about 8-10 times and then flip over and shape into a ball. Place dough in a parchment paper-lined large bowl and cover with a warm towel. Allow the dough to rest again for about 45 minutes to an hour.
- Right around the 30 minute mark of your dough resting, place a 4 to 6-quart Dutch oven with lid on in the cold oven and preheat to 425 degrees F and allow the pot to heat up in the oven for 20 minutes. Once the oven has preheated all the way, remove the pot from the oven and immediately add the parchment paper with the dough to the hot pot (be careful as you do this!). Sprinkle with 1 tablespoon extra sunflower seeds or pumpkin seeds, then cover with the lid and bake for 25 minutes.
- After 25 minutes, remove the lid from the pot and return to the oven, uncovered. Bake for 10-15 more minutes until bread is nice and golden on top to your liking. Allow bread to cool for an hour before slicing. Makes 1 loaf, about 12 slices. This bread is great when toasted and served with butter and a little salt. I love it for dipping in soups and making sandwiches too!
Notes
- Use warm, not hot, water and milk when activating the yeast to ensure proper fermentation.
- Roasting sunflower or pumpkin seeds before adding them enhances their nutty flavor in the bread.
- Allow the dough to rest undisturbed for the second rise to develop its airy texture.
- Preheat the Dutch oven in the oven before placing the dough inside to encourage a crisp crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1slice (based on 12) | |
| Calories | 212cal | 11% |
| Carbohydrates | 36.7g | 12% |
| Protein | 6g | 12% |
| Fat | 4.8g | 7% |
| Saturated Fat | 0.5g | 3% |
| Fiber | 2.2g | 9% |
| Sugar | 7.9g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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