No Knead Oatmeal Bread

Your latest reason not to bake bread from scratch just got slammed into a toaster to be cleansed of excuses, and out popped a soft, golden slice of No Knead Oatmeal Bread.

No Knead Oatmeal Bread: Soft, fluffy and NO kneading required!

Haven’t baked bread from scratch because you think you need to own fancy equipment like a bread machine or a stand mixer? No Knead Oatmeal Bread requires only a wooden spoon and mixing bowl.

Shied away from homemade loaves because baking with yeast sounds scary? With No Knead Oatmeal Bread, simply throw the yeast into the bowl, right along with the other ingredients.

Avoid baking bread because the kneading process itself sounds tedious and finger-cramping? Bid adieu to your final excuse—No Knead Oatmeal bread requires (you guessed it), absolutely zero kneading of the dough. You don’t even need to shape the loaf—simple dump the batter into the pan, just as you would with any other easy batter recipe.

Have I sold you on baking No Knead Oatmeal Bread yet? I should probably mention that it has a rich, complex flavor from a touch of molasses, a light chewy crust, and an incredibly tender interior. Oats add nuttiness, texture, and fiber, and, oh yeah, you don’t have to knead or shape the dough.

No Knead Oatmeal Bread: Soft, fluffy and NO kneading required!

Though I’ll be sticking with my sturdier Magic Mulitgrain Sandwich Bread for sandwiches, fluffy No Knead Oatmeal Bread is my new pick for toast, snacking, and (as Ben and I discovered) killer Parmesan bread.

Bonus recipe! Killer Parmesan Bread: Spread a few slices of No Knead Oatmeal Bread with butter, sprinkle liberally with Parm, then stack ‘em together and wrap ‘em in foil. Bake for 10 minutes at 400 degrees F, devour, and surrender yourself to a state of cheesy, buttery, No Knead Oatmeal Bread bliss. You will not regret this.

Now that you’re primed and pumped to bake easy-peasy No Knead Oatmeal Bread, let’s bust out the yeast. As I shared in my recent post for Honey Swirled Coffee Cake, I’m a big fan of Red Star Yeast for my bread baking, to the point that I use Red Star Yeast exclusively. My reasoning: I’m not spending my time and ingredients, only to have my bread refuse to rise. Red Star has not failed me yet, and I bake yeasted bread at least once a week, sometimes more now that Ben has developed a small dependency on this swirly Cinnamon Bread.

If you’d like additional bread-baking resources, Red Star has a step-by-step baking guide to walk you through the process, and for additional recipe ideas and tips, you can connect with Red Star Yeast on Facebook, Twitter, Pinterest, and Google Plus.

As always, you can also Tweet, Facebook, and email The Law Student’s Wife! A curious soul and carb lover, I’m love questions, especially about bread.

Whether you enjoy it buttered and jammed, Parmesan-crusted, or hot right out of the pan, No Knead Oatmeal Bread is a rich, satisfying bread that’s simple to make and a joy to eat. Forget the fancy mixers, the kneading, and the rumors that baking bread is hard—let’s toast our excuses, and toast up some warm No Knead Oatmeal Bread instead. We’ll be accomplished, and our breakfast will be magnificent.

No Knead Oatmeal Bread: Soft, fluffy and NO kneading required!

Plus, we can spread No Knead Oatmeal Bread with butter, which is impossible with excuses, unless we are being figurative. Butter should not be figurative. I rest my case.

No Knead Oatmeal Bread

Prep Time: 1 hour, 30 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 15 minutes

Yield: 1 loaf (9 x 5-inch or 8 1/2 x 4 1/2-inch)

No Knead Oatmeal Bread

Fluffy, tender No Knead Oatmeal Bread is an easy-peasy bread that both bread-baking beginners and aficionados will adore. Molasses and oats add rich, complex flavor, and this bread requires no kneading or machinery. Simply mix, let rise, and bake!

Ingredients

  • 2 and 3/4 cups bread flour
  • 1/2 cup rolled oats
  • 2 teaspoons kosher salt
  • 3 tablespoons shortening, at room temperature
  • 1 cup water, at 110-115 degrees F (fairly warm, but not hot)
  • 2 and1/4 teaspoons Red Star Active Dry Yeast
  • 1 egg, at room temperature
  • 3 tablespoons molasses

Directions

  1. In a medium bowl, combine the bread flour, oats, kosher salt, and shortening. Set aside.
  2. In a large mixing bowl (or the bowl of a standing mixer), add water and yeast. Let stand 3 to 5 minutes. Stir in the egg, molasses, and half of the flour mixture. Beat on medium speed for two minutes or by hand until smooth. Stop the mixer. Add the remaining flour mixture and beat (or stir) again until smooth, 1-2 minutes. Scrape down batter from sides of bowl. Cover and let rise in warm place until doubled, 30 to 40 minutes. To check if the dough is ready, press it lightly with two fingers; if the indentation remains, the dough is ready.
  3. Grease a 9x5-inch or an 8 1/2 x 4 1/2-inch loaf pan. With a wooden spoon or your hand, gently press down the dough in the bowl with repeated strokes (about 25 total). Spread the batter into the prepared pan (it will be thick and fairly sticky), then tap the pan on a counter several times to remove any air pockets. If using a 9x5-inch pan, let rise until the batter comes within 1 inch of the top of the pan; if using an 8 1/2 x 4 1/2, let rise just until batter reaches the top of the pan, about 30 minutes. Preheat your oven to 375 degrees F.
  4. Bake loaf for 40-50 minutes, until well browned on sides and top. The bread should reach an internal temperature of 190 degrees F and sound hollow when tapped. Remove from pan and let cool on a wire rack. Slice and serve.

Notes

No Knead Oatmeal bread will keep 3 days in an airtight container at room temperature or freeze for up to 1 month, wrapped tightly in layers of plastic wrap and foil.

http://www.wellplated.com/no-knead-oatmeal-bread/

Recipe from Red Star Yeast

Disclaimer: Red Star Yeast provided me with the yeast used in this recipe and compensated me for my time to write this post. As always, all opinions are 100% my own.

38 Responses to “No Knead Oatmeal Bread”

  1. cassie — August 22, 2013 @ 7:52 am (#)

    This looks fabulous. I adore homemade bread! Red Star stays stocked in my pantry, too!

    • Erin Clarke — August 23rd, 2013 @ 8:11 am

      Thanks so much Cassie! I love homemade bread too and am now helplessly HOOKED.

  2. Angie@Angie's Recipes — August 22, 2013 @ 8:20 am (#)

    The bread has turned out perfect! Homemade bread is the BEST!

    • Erin Clarke — August 23rd, 2013 @ 8:11 am

      Thank you so much Angie. And homemade bread IS the best!

  3. Dixya @ Food, Pleasure, and Health — August 22, 2013 @ 8:31 am (#)

    you just sold me the idea of making my own bread.

    • Erin Clarke — August 23rd, 2013 @ 8:10 am

      Whooo hooooo! Seriously, give this loaf a shot. You’ll be amazed by your own bread skills.

  4. Tieghan — August 22, 2013 @ 8:34 am (#)

    This looks incredible. I love baking baking bread so much! I bake a fresh loaf once or twice a week for breakfast and sandwiches (always with red start yeast!). I cannot wait to give this recipe a try!

    • Erin Clarke — August 23rd, 2013 @ 8:10 am

      Thanks so much Tieghan! And cheers to homemade bread. It’s just so much more satisfying!

  5. Lauren @ Climbing Grier Mountain — August 22, 2013 @ 8:37 am (#)

    You know I need this in my black yeast thumb life!! Thanks for sharing!

    • Erin Clarke — August 23rd, 2013 @ 8:09 am

      Thank YOU my dear. And honestly, this bread will practically bake itself if you just ask it nicely!

  6. Erika — August 22, 2013 @ 8:44 am (#)

    Now this is my kinda bread.. “No Knead” means Erika friendly. :)

    • Erin Clarke — August 23rd, 2013 @ 8:02 am

      Your name is all over this bread! Thanks Erika!

  7. Sarah — August 22, 2013 @ 10:34 am (#)

    this looks great! i haven’t made bread in too long. what kind of shortening do you use?

    • Erin Clarke — August 22nd, 2013 @ 10:13 pm

      Thanks Sarah!! And plain old Crisco vegetable shortening. Just a little goes a long way!

  8. Ashley Bee — August 22, 2013 @ 11:01 am (#)

    I loove homemade bread. I am trying a low to no gluten diet, but a gluten free oat flour might just be the ticket!

    • Erin Clarke — August 23rd, 2013 @ 8:01 am

      Isn’t it just the bees knees? I’ve never cooked with gluten free flour, but I think it is definitely worth a shot!

  9. Stephanie @ Girl Versus Dough — August 22, 2013 @ 2:24 pm (#)

    You’ve got me itching to make another bread ASAP! This looks phenomenal — and that killer Parmesan bread? *drool*

    • Erin Clarke — August 23rd, 2013 @ 8:00 am

      Thanks girl! And I’m sure you will be whipping up a fabulous loaf that puts this one to shame in no time!

  10. Nicole @ Young, Broke and Hungry — August 22, 2013 @ 3:31 pm (#)

    GAH! You read my mind. Since I moved, my mixer got left behind. I love that this bread is no knead. Now, I can have homemade fluffy bread.

    • Erin Clarke — August 23rd, 2013 @ 7:59 am

      You bet you can!
      PS. How are you surviving, sans-mixer. I feel like I’d be having a heart attack, lol.

  11. Nora (Buttercream Fanatic) — August 22, 2013 @ 3:59 pm (#)

    Oh man I am all over this! You had me at no-knead!

    • Erin Clarke — August 23rd, 2013 @ 7:58 am

      Thanks so much Nora! Seriously, the “no knead” aspect is such a bonus, especially if you want good bread in a hurry.

  12. DessertForTwo — August 22, 2013 @ 5:47 pm (#)

    I’m such a believer in no-knead bread. Have you heard ‘bread in 5 minutes a day?”

    • Erin Clarke — August 23rd, 2013 @ 7:58 am

      I am so happy you mentioned this! I have been meaning to look into this series forever, but it fell off my radar. I just put in a request for it at the library. Can’t wait to check it out (and please excuse the bad pun…it was intentional.)

  13. Stephie @ Eat Your Heart Out — August 22, 2013 @ 9:53 pm (#)

    Wait. PARMESAN BREAD?!?! Oh where have you BEEN all my life??? *drool*

    • Erin Clarke — August 23rd, 2013 @ 7:55 am

      I’ve been right here, waiting to feed you this bread! Come on over!

  14. Julie @ Table for Two — August 22, 2013 @ 10:07 pm (#)

    Pretty sure I’m going to need this for breakfast soon!!

    • Erin Clarke — August 23rd, 2013 @ 7:53 am

      It’s so great for toast Julie! Or if you’re feeling lazy, just cut a slab right off the loaf and smear with butter (this may or may not have been my breakfast…and lunch the day I baked it. No shame.)

  15. Shashi @ http://runninsrilankan.com — August 23, 2013 @ 8:49 am (#)

    Bread with oats AND molasses! I don’t think I can resist!

    • Erin Clarke — August 23rd, 2013 @ 9:28 am

      Then just say yes!!! You’ll love the combo :)

  16. Luv What You Do — August 23, 2013 @ 8:45 pm (#)

    That looks so soft and unbelievable! I love making bread that is easy and tasty!

    • Erin Clarke — August 25th, 2013 @ 9:26 am

      Me too! Thanks so much :)

  17. Bianca @ Confessions of a Chocoholic — August 24, 2013 @ 1:02 pm (#)

    That last picture had my mouth watering! I love freshly baked bread with butter!

    • Erin Clarke — August 25th, 2013 @ 9:25 am

      Thank you so much Bianca! I can never resist it either.

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