Best 3 No Knead Honey Oatmeal Bread Recipes
Indulge in the wholesome goodness of our delectable No-Knead Honey Oatmeal Bread, a symphony of flavors and textures that will tantalize your taste buds. Crafted with love and simplicity, this Artisan Bread Maker recipe yields a loaf that boasts a golden-brown crust, a soft and fluffy interior, and a delightful aroma that will fill your kitchen with warmth and comfort.
Our collection of recipes caters to diverse dietary preferences, offering gluten-free, vegan, and traditional variations. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you towards creating a perfect loaf every time.
For those with gluten sensitivities, our Gluten-Free Honey Oatmeal Bread offers a delicious alternative without compromising on taste or texture. With a blend of gluten-free flours, oats, and honey, this bread is just as satisfying and wholesome as its traditional counterpart.
If you're embracing a vegan lifestyle, our Vegan Honey Oatmeal Bread is a delightful treat that aligns with your dietary choices. Using plant-based milk and butter, this bread delivers a moist and flavorful loaf that is sure to impress even the most discerning palates.
For those who prefer the classic flavors of traditional bread, our Traditional Honey Oatmeal Bread is a timeless recipe that never disappoints. With a combination of whole wheat flour, oats, and honey, this bread is a hearty and nutritious choice that will quickly become a family favorite.
No matter which variation you choose, our No-Knead Honey Oatmeal Bread is an effortless and rewarding baking experience. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you with a loaf of bread that is both delicious and unforgettable.
NO-KNEAD HONEY OATMEAL BREAD
We especially enjoy this tasty bread because we like using honey as a natural sweetener means healthier eating. We use the bread for both toast and sandwiches. It's lovely during the holidays, too-or, for that matter, anytime! -Janice Dancer, Williamstown, Vermont
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf. , Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.
Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 325mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
NO-KNEAD OATMEAL-MOLASSES BREAD
Homemade bread! Make a loaf with the goodness of oats and molasses.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 16
Number Of Ingredients 9
Steps:
- Grease 9x5- or 8x4-inch loaf pan with shortening or cooking spray. In large bowl, mix boiling water, oats, shortening, molasses and salt; cool to lukewarm. In small bowl, dissolve yeast in warm water. Add yeast mixture, egg and 1 1/2 cups of the flour to oat mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl frequently. Stir in remaining flour until completely mixed.
- Spread batter evenly in pan (batter will be sticky; smooth and pat into shape with floured hands). Cover; let rise in warm place about 1 hour 30 minutes or until batter is 1 inch from top of 9x5-inch pan or reaches top of 8x4-inch pan.
- Heat oven to 375°F. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Remove from pan to cooling rack; cool. For a soft, shiny crust, brush top with butter, margarine or shortening if desired.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 3 g, TransFat 0 g
OATMEAL HONEY BREAD
This recipe has been handed down for four generations. Whenever I make this, it takes me back to when I was a young girl on Grandpa's farm. We loved to toast it and smother it with honey.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water; set aside. In another bowl, stir boiling water and shortening until shortening is melted. Add honey; cool to 110°-115°. Add the oats, eggs, salt, shortening mixture and 3 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9x5-in. loaf pans. Prick tops with a fork. Brush with butter. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 147 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 230mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use a digital scale for accurate measurements, especially for the flour and oats.
- Make sure the oats are finely ground. You can use a blender or food processor to achieve a fine grind.
- Allow the dough to rise in a warm, draft-free place for at least 12 hours or overnight.
- Bake the bread in a preheated oven. The ideal temperature is 375°F (190°C).
- Don't over-bake the bread. Insert a toothpick into the center of the loaf. If it comes out clean, the bread is done.
- Let the bread cool completely before slicing and serving.
Conclusion:
No-knead honey oatmeal bread is an easy and delicious bread that is perfect for breakfast, lunch, or dinner. It is made with simple ingredients and can be easily customized to your liking. With a little planning, you can have fresh, homemade bread in no time. So next time you're looking for a hearty and flavorful bread, give this no-knead honey oatmeal bread a try. You won't be disappointed!
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