This recipe will make a large sized light oat bread sandwich loaf that is a great tasting and a great texture for sandwich bread. The crust is softer like a sandwich bread, not as crisp as traditional no-knead bread. Its a great way to use those quick oats that you have in your food storage or whip out your grain mill and grind some oat groats into fresh oat flour. It is so easy to make and with little time invested (unless you count the 12+ hours of rising). I believe anyone could make this no-knead light oat bread with great results, even without a kitchen mixer or any other special equipment.
Light Oat Sandwich Loaf No-Knead Bread Recipe
- 1 cup wheat flour (preferably fresh ground for better taste)
WonderMill Grain Mill
- 3/4 cup quick oats or oat flour
- 2 1/2 cups white flour
- 1/4 cup honey
- 1/2 teaspoon instant yeast
- 2 teaspoons salt
- 1 3/4 cups water
- Combine all the dry ingredients (white flour, wheat flour, quick oats or oat flour, yeast, salt) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 15 seconds or more.
- Combine water and honey in a separate bowl and stir till honey is dissolved into the water.
- Add water honey mix to the dry ingredients bowl and stir for about 3 minutes until the flour is mostly stuck to the dough (it won’t look that good but that doesn’t matter).
- Cover the top of the bowl loosely with plastic wrap.
- Let sit on counter top for about 12 to 18 hours (I ussually do this for about 13 hours), the dough will look all bubbly on the top.
- Generously sprinkle flour the top of your clean counter top or a cutting board (don’t worry about using too much flour, it won’t hurt it).
- Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl.
- Sprinkle a little flour on top of the dough and rub your hands together with flour.
- With you hands, gently stretch the dough out to a rectangle shape.
- Roll up the dough from one end to the other.
- Place the dough into a lightly greased bread pan (seem side down).
- Let dough rise till it is a bit above the top of the bread pan (about double in size or 1.5 to 2 hours).
- Pre-heat the oven to 350 degrees.
- Place bread in the oven for 40 minutes to 45 minutes.
- Remove from oven and let it cool on a cooling rack or your counter top.
This light oat bread is so cheap and simple to make that there is no reason to buy bread from the store anymore. I just love light oat bread for sandwiches, toast and jam, and toast and butter.
You do not mention what type of flour, really. ‘White flour’ could mean many things, could you please clarify? Also, what is the measurement difference (if there is one) when you use oats vs oat flour?
What I meant by white flour is either white bread flour or all-purpose flour, both work but bread flour works better of course. Whether you are using oat flour or quick oats, the measurement is the same. I am sorry if that came off confusing.
This is just the type of recipe that I was looking for…simple…no kneading, or let to rise in a warm spot. There are times when a warm, non-drafty spot is hard to find. All of the directions are the same, for the light wheat and the oat bread….great!!! I will try them all and let you know how they turned out. Thank you.
I needed to let you know that this is the first bread recipe I tried to make (I’ve been baking awhile but have not tried breads and was considering a bread maker until this recipe). It was terrific!!! It was easy to make, hardly any time to prepare and then bake and again, it was great. Hard to believe this simple recipe can taste so good. Thank you very much for sharing this recipe.
I would need to let the dough rise longer…somewhat around 20-24 hours (with work and all). Could I make it and then put it in the fridge or would it be alright to leave on the counter? Also if I used Old Fashioned Oats, would I grind them first or use them whole?
In most cases that I have left the dough out for about 20 hours, it was still just fine so you should be OK. If you are using old fashioned oats, I would just add them in, no knead to grind them first.
Do you think I could leave the honey out? Would I need to add additional water? I make a similar quick-rise recipe, and over time I have left out the honey and added in a little more water. It still results in a pretty sweet loaf, and I don’t have the added sweetener.
I think your idea of leaving out the honey and adding a little water would work fine, I just like the honey taste with oats.
I enjoy the sweet as well, but sometimes it seems a little too much to me when I’m using it for sandwich bread. Thanks for your help…I can’t wait to try it out!
What size bread pan is used?
9 inch x 5 inch bread pan
Would it be possible to make mini loaves of this? If so how would I know how to portion it, temp to bake at, and how long to bake for? It’s just my hubby and I eating it, and I am trying to lose the rest of my baby weight so I am trying to watch eating too many carbs, but I want to find a good quick go to bread recipe to make fresh bread to have soup and salad, etc with. Thanks!
You can make mini loaves with this, you will need to cut the the cook time almost in half, you may have to check them to see if they are done and possibly keep baking a while longer. It has been to long since I have done mini loaves to remember the time for this recipe.
I just found this recipe and can’t wait to make it. I have a quesiton about the “leave it on the counter” step. My house is VERY cold….will this affect the dough in a negative way?
The cold may make it rise slower. For the “leave it on the counter” step I would leave it for at least 16 hours to make up for the cold temperature of your house. Also , for the second rise in the bread pan, I would pre-heat your oven to 150 degrees, then turn off the oven, then place your bread pan with dough in it in the oven to rise, close the oven door for about 1.5 hours. Follow these steps and your cold house should work fine for this bread.
You might also check out this article:
I am trying this today and using maple syrup as the sweetener. My house is cold too, and I use the microwave as my rising chamber. I warm it up first by heating up the water to mix in the dough (but you have to make sure it doesn’t get too hot or it will kill the yeast)!
I am so glad I found your blog! I love no-knead bread and am happy to have some new recipes!
could i make buns out of this recipe ? I really need a really soft crust ? Would this be suitable for soft crusted buns ?
barbara, it should work for soft crust buns. you might even turn the oven temperature down to 325 degrees to get an even softer crust.
I don’t have a conventional oven but I do have an OTG. Will the baking temperatures and times be the same? Also, should I place the bread in the middle rack or at the bottom one?
After reading quite a lot about making breads one of the things I read is that bread needs to have gluten. I cannot use all Oatmeal in this recipe so how much can I use? I also use Quinoa flour, I don’t believe it has gluten, do you know? One thing I know for sure, I am so glad there are No-Knead breads as I spent a good part of this day trying out the KNEAD way and I’ll never do it again!! What a sticky, gloppy, time consuming mess it was! I’ve just taken the 2 loaves + one small out of the oven and without letting it cool, had a little taste. It does have good flavor, but what a long process to get it done!! Now I’m going to make your recipe, even waiting for it to rise is no problem as it can do it on it’s own without my babysitting it!!….like the OTHER one!
When I asked the question, above, about how much oatmeal can I use in this recipe, I really wanted to know can I add more than the recipe calls for as replacement for some of the other flour. I don’t want to overdo on the oatmeal and not have the end product be good. Thank you.
First, Quinoa does not have any gluten.
Second, I have tried to add more oats to this recipe my self and the result was that it became much denser but tasted fine.
Thank you Mandy for the input about adding more oatmeal to the bread. I have made the bread above, have nearly finished eating all of it myself…over several days (I live by myself!), my favorite way to have it is, cut thin, toasted with a bit of olive oil on top then some sliced avocado and salt. The other way is toasted with a bit of butter and jam. I really like the taste and texture. I have another loaf rising, waiting to be baked later today. This time I added a bit more honey and a bit more oatmeal. I used White whole wheat flour and bread flour. I really like experimenting with foods and this is a fun and tasty recipe to do it with. Thank you.
I have tried many no-knead recipes and this is superior to those from the NY Times, and other sources. You don’t have to handle dangerously hot, heavy pans, or fuss in any way. Your bread is a nice loaf shape and not an ironic peasant round (sorry, but those don’t make good toast or sandwiches). Most important, the bread tastes extremely good (better imo than other recipes I experimented with) and has plenty of whole grain goodness. This recipe is as easy as a bread machine, maybe easier. I use the refrigerator method — leave the bread on the counter for two hours at the initial rise and then a long rise in the refrigerator, followed by two more hours on the counter when you are ready to bake. Excellent, and highly recommended.
I always have trouble with the step of rising the dough in the bread pan. Do you cover it and if so how tightly covered and does a person oil the top of dough so it doesn’t dry out while rising?
I loosely cover it with plastic wrap and set it in a warmish spot, I usually spray the top of the dough with oil before covering.
Homemade sandwich bread is my favourite kind of fancy too! Storebought bread just can t compare. And this loaf looks amazing, I m loving the oats addition. Pinning, so I can make it next time I have time to bake bread ??