No-Knead Whole Wheat Bread with Honey and Oats

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty no-knead whole wheat bread enriched with honey and rolled oats, perfect for a wholesome breakfast or snack. This American-inspired quick recipe, ready in about 65 minutes, pairs whole wheat flour, rolled oats, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 10 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, whisk together 3 cups whole wheat flour, 1/2 cup rolled oats, 1 tsp active dry yeast, and 1 1/2 tsp salt.
  2. Step 2: Add 1 1/2 cups warm water (110°F), 3 tbsp honey, and 1 tbsp olive oil to the dry ingredients. Stir with a wooden spoon until a sticky dough forms.
  3. Step 3: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours until doubled and bubbly.
  4. Step 4: Lightly flour a work surface and turn the dough out; sprinkle with 2 tbsp rolled oats and fold the dough over itself once, shaping into a round loaf.
  5. Step 5: Place the loaf seam side down on a piece of parchment paper, cover with a clean towel, and rest for 1 hour to rise again.
  6. Step 6: Preheat oven to 450°F with a heavy Dutch oven inside for 30 minutes. Carefully transfer the dough with parchment into the hot Dutch oven, cover, and bake for 30 minutes.
  7. Step 7: Remove the lid and bake an additional 15 minutes until the crust is deep golden and crisp. Cool on a rack before slicing.

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