This Oatmeal No-Knead Bread is amazing. Just mix the ingredients together and let it rest. Eight hours later, bake it off to golden brown perfection.
Before I got married and had a family, I loved to bake. I still love to bake – IF I have time. Back then, I’d come home each afternoon and make dozens of muffins to bring to work the next morning. I had so much free time, it was no problem to get this done each evening.
It also was a great extra source of income as my co-workers donated money to buy fresh baked goods each morning. Win:Win.
Fast forward about 10 years and I have no idea how I was able to get all of that done each evening. My days are now filled with family and homework and shuffling through each day to the next.
Enter: No-knead Oatmeal Bread for the lazy baker. The baker with no time. Me.
HOW DO I MAKE NO -KNEAD BREAD?
This recipe is amazing. You just mix the ingredients together let it do its thing. Then just punch it down for the second rise – Place the loaf into the pan it will bake in and let it rise.
Pop it in the oven and bake it off to golden brown perfection. It’s heavenly.
HOW CAN I USE NO-KNEAD BREAD?
I like to eat this bread especially as toast but it makes a great sandwich, too.
If you’re short on time, don’t like all the kneading of traditional bread recipes, or are a harried baker like me, you’re going to love this recipe.
Looking for more Bread Recipes?
- Easy Bread Machine English Muffins
- No Knead “Everything Bagel” Bread
- Portuguese Sweet Bread
- Incredibly Moist Cornbread
Want To Try This Recipe?
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©Kitchen Dreaming by KitchenDreaming.com
The Lazy Baker: No-Knead Oatmeal Bread
- 1/3 cup brown sugar
- 4 cups Unbleached Bread Flour
- 1/4 cup (1/2 stick) butter, softened
- 1 cup Whole Wheat Flour
- 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
- 2 teaspoons salt
- 1/2 teaspoon instant yeast [See Note]
- 2 1/4 cups cool water
- Put all of the ingredients into a large mixing bowl. With a stand mixer, or with your hands, mix up a sticky dough. Work the dough just enough to incorporate all the flour.
- Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it will become bubbly and rise quite a bit, so be sure your bowl is large enough.
- After 8 hours (or overnight), turn the dough out onto a lightly floured surface. To make a single boule loaf, us 9" x 12" oval deep casserole dish with cover; or a 9" to 10" round lidded baking crock.
- Shape the dough to fit, and place it in the lightly greased pan of your choice, smooth side up. Cover and let rise at room temperature for about 1 hour, until dough has again becomes puffy and fills the pan about 3/4 full.
- Garnish by sprinkling a handful of oats on top, if desired.
- Place the pan into a cold oven. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 205°F.
- Remove the bread from the oven, turn out onto a rack, and cool before slicing.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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