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.
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.
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.
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.
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
- 2 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)
- 1 package Red Star Active Dry Yeast — (1/4 ounce or 2 1/4 teaspoons)
- 1 egg — at room temperature
- 3 tablespoons molasses
In a medium bowl, combine the bread flour, oats, kosher salt, and shortening. Set aside.
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.
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.
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.
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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.
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