No-Knead Oat Bread

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Yield: 1 large loaf

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Plan ahead for this easy bread; an overnight or all-day rise gives it terrific flavor.

No-Knead Oat Bread

star rating (37) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 large loaf
Published: 05/07/2010


  • 1/3 cup brown sugar
  • 4 cups Sir Lancelot Unbleached Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
  • 1/4 cup soft butter
  • 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur white whole wheat flour
  • 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
  • 2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 2 1/4 cups cool water


1) Put all of the ingredients into a large bowl. Stir, then use your hands (or a stand mixer) to mix up a sticky dough. Continue to work the dough enough to incorporate all the flour, or beat for several minutes in a stand mixer.

2) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it will become bubbly and rise quite a bit, so be sure your bowl is large enough.

3) Turn the dough out onto a lightly floured surface. To make a single loaf, choose a 14" to 15" long lidded stoneware baker; a 9" x 12" oval deep casserole dish with cover; or a 9" to 10" round lidded baking crock.

4) Shape the dough to fit, and place it in the lightly greased pan of your choice, smooth side up. Cover and let rise at room temperature for about 1 hour, until dough has become puffy and fills the pan about 3/4 full.

5) Garnish by sprinkling a handful of oats on top, if desired. If baking a round loaf, slash a hash mark pattern (#) on top.

6) Place the pan into a cold oven. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 205°F.

7) Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Yield: 1 large loaf


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  • star rating 04/22/2015
  • Marianne from Jackson, Michigan
  • star rating 04/11/2015
  • staceylee from KAF Community
  • This is my new favorite bread. I made it today for the first time and I have to stop myself from eating the entire loaf. Its very easy to make. I started in the morning and didn't bake it until the following morning. It has so much flavor! This is my new weekly bread. Thanks for all the great recipes!!
  • 03/26/2015
  • Mary from Central Massachusetts
  • This bread has awesome taste, texture and presentation. Since it apparently makes a large loaf, I made a half recipe for my husband and I. It is pretty easy to make in a stand mixer. I'm a fairly new bread baker - what is the best way to store the bread after it has had some sliced off so the crisp crust won't get hard or soggy? I wrapped it in waxed paper then put it in a paper bag. I didn't want to use a plastic bag.
    The best way to store this type of bread it to place the cut side down on a cutting board and either leave the crusty edge exposed or lightly cover with a clean kitchen towel. Happy Baking! Irene@KAF
  • star rating 02/01/2015
  • Elle00 from KAF Community
  • I am new baking bread and this is the second recipe I've tried from this site. It turned out wonderfully well.
  • star rating 11/26/2014
  • Kristen from Burlington, CT
  • I am not a particularly great baker; in fact, I'm known for some spectacularly epic failures when it comes to baking. But, I've been determined to find a recipe that I could do to enjoy home made bread. This recipe is the winner so far. I've made it several times now and it is very easy and delicious. So happy!
  • star rating 09/08/2014
  • Elizabeth from Santa Cruz, CA
  • So I'm one of those who totally messed with the recipe, but in an effort to use what I had on hand... I cut the recipe in half, sort of. Used 1c ww pastry flour, 1c 00 flour, 1/2c buckwheat flour, 2T vital wheat gluten, 1/3c oats, 3T brown sugar, 2T olive oil, 1t salt, 1/2t instant yeast, and 1c water. Mixed in a bowl with about 2/3 of the flour, then kneaded in the rest. Amazingly it rose just fine overnight, and again on the second rise. I baked it in a 7" springform pan in my toaster oven at 450. The top started to brown, so I covered it with foil, reduced the baking time.... but cut it in half to find the middle too moist, so I put it back in at 400 for 15 minutes. It's not perfect, but it's plenty fine. I'd consider this a success. I can only imagine how good it would be if I followed the recipe.
  • star rating 07/30/2014
  • KS from AZ
  • Hands down my favorite bread of all time. Easy to make. I upped the white whole wheat flour (reducing the AP flour), used corn oil instead of butter, and baked it in a cast iron Dutch oven. Has the advantage over my usual no-knead bread in that it goes into a cold Dutch oven and I don't have to preheat the regular oven. No more 500-degree cast iron pots to haul around! The real attraction, of course, is the finished loaf. The crust was crisp, not hard, the interior slightly sweet and altogether delightful.
  • star rating 07/08/2014
  • sharonkaysmith from KAF Community
  • Made this as directed twice. This is incredibly flavorful bread and soooo easy. It really is large, but our houseful over the July 4th holiday weekend devoured both loaves. The texture is soft and great eaten as is but when toasted, it's sturdy enough for a poached egg. This is now my go-to bread when we have a crowd.
  • star rating 02/07/2014
  • from
  • star rating 02/06/2013
  • Vera from Massachusetts
  • I am a very long time bread baker and love this recipe, which always brings raves from family and guests. It is easy, delicious, and good for you. The key to a perfect loaf is to pay attention to the amount of water you use. No knead breads require a stickier dough than usual. Look for tackiness and not the smooth surface of a traditional kneaded dough. This will ensure ample moisture for the slow overnight rise (which develops terrific flavor) and a lovely crust in the finished loaf. KA does not use the more common scoop and level technique to measure flour, so the use of a kitchen scale for ounces or grams is helpful. Keep in mind, though, that the season of the year and internal humidity can make a difference in the amount of flour you need. For a higher rise, I substitute about 1/4 cup of vital wheat gluten for 1/4 cup of the AP flour and for texture use an extra thick cut of rolled oats. This bread is so delicious it's worth trying a couple of times so you will recognize the correct texture. I use a cold oven and put my pan (an enameled Dutch oven) in the center so that the bottom does not burn. My oven takes over half an hour to reach 450 degrees - I don't use the convection feature to achieve a faster oven temp as I want the slower rise. A round of parchment in the bottom of the dutch oven will make release of the baked loaf much easier. I also allow at least 50 minutes with the lid on my 5 qt dutch oven, removing the lid and cooking another 5 minutes or so until I've achieved the brownness I desire. As to doneness, try your Grandmother's trick of tapping the bottom of the loaf - if it is done, you will hear a hollow sound. If not, remove from your pan and finish for a few minutes directly on your baking stone. This recipes makes a HUGE loaf. I cut and freeze half for another time.
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