I’m hitting the pandemic trends so late that I guess they are essentially new ones. No sourdough starters here, just an easy, breezy boule that keeps well for four to five days after you’ve enjoyed
Honey, oaty, crunchy, chewy goodness. That’s my drag name.
No Knead Honey Oat Bread
- 3 & 3/4 c. all-purpose flour
- 1 c. oats
- 1 tsp. salt
- 1 package of active dry yeast
- 4 T. honey
- 2 c. warm water
- In one large bowl combine the flour, oats, salt, and yeast. Set aside.
- In another bowl combine the warm water and honey. Stir to dissolve some of the honey.
- Pour liquid into the bowl with the flour mixture and stir until incorporated.
- Cover the bowl with plastic wrap and allow to sit on counter for 12-24 hours.
- Preheat oven to 450F. While oven is heating, add a large pot with the lid on to heat as well- you will use this to bake the bread.
- Place a piece of parchment on the counter and with floured hands, carefully move the dough ball onto the parchment.
- Once heated, remove pot from oven.
- Lift the parchment and dough into the hot pot.
- Quickly sprinkle the dough with additional oats and honey.
- Add the lid back to the pot and place back in oven.
- Bake for 30 minutes with the lid on then remove the lid and bake another 15 minutes, until golden.
- Allow bread to cool and slice.