No-Knead Whole Wheat Bread with Honey and Oats
A hearty no-knead whole wheat bread enriched with honey and rolled oats, perfect for a wholesome breakfast or snack. This american-inspired quick meals 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.
Ingredients
- 3 cups whole wheat flour
- 1/2 cup plus 2 tbsp for topping rolled oats
- 1 tsp active dry yeast
- 1 1/2 cups (110°F) warm water
- 3 tbsp honey
- 1 1/2 tsp salt
- 1 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does No-Knead Whole Wheat Bread with Honey and Oats take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Knead Whole Wheat Bread with Honey and Oats?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat flour from drying out.
Can I substitute ingredients in No-Knead Whole Wheat Bread with Honey and Oats?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Knead Whole Wheat Bread with Honey and Oats for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Knead Whole Wheat Bread with Honey and Oats?
American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
