As many of you know, my lovely mama moved to Chicago last year after living on the west coast and she, of course, brought all of her incredible recipes with her — including this READER FAV bread recipe.
When I used to visit my mom we’d spend time doing what we both love the most — cooking up nourishing meals and creating some amazing baked goods. I remember the first time she made this beautiful honey oatmeal artisan bread and I knew this would become a staple. We would toast it up with a little butter and flaky sea salt, or build delicious sandwiches with these perfectly thick, chewy slices of bread.
Check out all of my tips and trick throughout the post, including my step-by-step video, and enjoy a fun baking project with the people you love. Let me know how it goes in the comments, plus your favorite ways to use this wonderful bread!
Why you’ll love this honey oatmeal artisan bread
This artisan bread recipe is the perfect project for bread-baking beginnings. It’s called “artisan bread” because it’s meant to be more rustic and imperfect than a traditional bread loaf, which is what makes it so unique and beautiful! This bread is:
- So easy to make without any kneading required, so you won’t even need a stand mixer!
- Made with simple ingredients and kitchen tools
- Deliciously hearty and perfectly sweet thanks to the oatmeal and honey
- Incredibly soft and fluffy on the inside with a golden, crispy, chewy crust
- Amazing served as toast, dipped into your fav soups, and used as sandwich bread
Basically, this is everything you could ever want in homemade bread and you’ll feel so accomplished when you make it!
Ingredients in the best oatmeal artisan bread recipe
You’re going to love how simple the ingredients are for this lovely no knead artisan bread. This bread is egg-free, easily made dairy free, and naturally sweetened with a little honey! Here’s what you’ll need to make it:
- Flour: we’re using bread flour in this recipe to give this bread the perfect fluffy texture.
- Oats: rolled oats help to give the bread a nice hearty chew.
- Seeds: you’ll add roasted sunflower seeds or pumpkin seeds (or both) plus flax seeds to the dough, then a few sunflower or pumpkin seeds on top.
- Baking staples: you’ll need salt and rapid rise yeast, which is also known as quick rise yeast, to help the bread rise.
- For moisture: we’re adding both water and milk to the dough to give it just enough moisture. Feel free to use regular or dairy free milk. You’ll also need a little olive oil.
- To sweeten: as I mentioned, this bread recipe is naturally sweetened with honey.
Can I make it gluten free?
Unfortunately, no, I cannot recommend a gluten free flour substitute for this recipe.
How to measure flour properly
While the most accurate way to measure flour is to weigh it, many baking recipes are much more forgiving and won’t require a scale. Get all of my tips and tricks for measuring flour accurately here! This will ensure that your bread comes out nice and fluffy instead of dense.
The best yeast to use in this recipe
As I mentioned, you’ll want to use a rapid rise or quick rise yeast in the bread recipe. Rapid rise yeast doesn’t have to be “proofed,” so you don’t have to wait until the yeast “activates” before continuing with the recipe. In this honey oatmeal artisan bread, you’ll simply:
- Mix the yeast with the rest of your dry ingredients.
- Heat up the milk and water until they reach 115 degrees F, then mix in the honey and olive oil.
- Mix the dry and wet ingredients together until they’re just incorporated.
That’s it! No proofing required. The rapid rise yeast will activate (rapidly) when mixed with the warm milk/water mixture and will interact with the sugars in the honey to activate.
Tips & tricks for baking honey artisan bread
- Do not overmix. When combining the wet and dry ingredients together, be careful to not overmix the dough. Overmixed dough will lead to a dense bread loaf.
- Let the dough rest. After letting the dough rise for 2 hours, you’ll dump it out onto a well-floured surface, turn it over 8-10 times, and shape it into a ball. You’ll then want to place the dough ball into a bowl lined with parchment paper, cover it with a warm towel, and let it rest again for about an hour. Don’t skip this part! It is essential for the texture and lovely pockets that will bake up in the bread.
- Heat your dutch oven. Before adding the bread dough to your dutch oven and baking it, you’ll want to heat it up in your oven. Place the dutch oven in your cold oven and preheat the oven to 425 degrees F (the temp you’ll bake the bread at). Heating up the pan FIRST ensures that the bread has what’s called an “oven spring,” which is the additional burst or rise that occurs in the bread right when it gets into the oven before the crust starts to form.
- Bake it with the lid on. You’ll want to bake the bread in your dutch oven with the lid on first so that the bread is able to steam a bit while it’s baking. This will give the bread that wonderful, crispy crust.
- Let it cool before cutting. Like almost every baked good, make sure you let the bread cool for 1 hour before cutting into it so that it retains its shape.
Our favorite ways to enjoy this bread
I mean, can you really go wrong with freshly baked bread? I think not. Here are a few of the endless ways you can enjoy this beautiful honey oatmeal artisan bread:
- Spread a toasted slice with butter and a sprinkle of sea salt (maybe some honey, too?)
- Toast it up and add your fav avocado toast toppings
- Dip it in a bowl of soup like this Roasted Garlic Cheddar Cauliflower Soup or this Easy Creamy Vegan Tomato Soup
- Make a delicious sandwich like my go-to Ultimate Spicy Cheddar & Apple Fall Veggie Sandwich
Storing & freezing homemade artisan bread
- To store: it’s best to store no knead artisan on the counter. Once the bread is completely cool, wrap it in plastic and store at room temperature. If the weather is hot or humid, it’s best to store the bread in the refrigerator.
- To freeze the bread: wrap it in plastic wrap, then seal it in a bag, making sure to get all the air out of the bag. You can also wrap the bread in plastic and then wrap it tightly in foil. Bread should last 3 months in the freezer. Once ready to serve, unwrap the bread and thaw at room temperature.
More bread recipes you’ll love
- Best Healthy Soft Seedy Sandwich Bread
- Good Morning Almond Flour Blueberry Muffin Bread
- Best Ever Healthy Banana Bread Recipe
- Pistachio Poppy Seed Orange Yogurt Bread
- Healthy Honey Flax Tahini Banana Bread
Get all of my bread recipes here!
I hope you love this no knead honey oatmeal artisan bread! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Good Mood Food Episode 8
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
No Knead Honey Oat Artisan Bread
Ingredients
- Dry ingredients:
- 3 ¼ cups (390g) bread flour
- ½ cup (48g) rolled oats (or use a hot cereal blend such as Bob’s Red Mill 5-grain hot cereal)
- 2 ½ teaspoons rapid rise yeast (also known as quick rise yeast)
- ⅓ cup roasted sunflower seeds or pumpkin seeds (or a mix of both!)
- 2 tablespoons flax seeds (not flaxseed meal)
- 1 teaspoon salt
- Wet ingredients:
- 1 cup (240g) water
- ½ cup (120g) milk of choice (I use dairy free milk)
- ⅓ cup (112g) honey
- 1 tablespoon olive oil
- Additional:
- A few tablespoons extra flour for shaping
- 1 tablespoons sunflower or pumpkin seeds for on top of bread
Instructions
- In a large bowl, whisk together the flour, oats, yeast, sunflower seeds, flax seeds and salt.
- In a microwaveable bowl, add water and milk and heat up for 1 minute until slightly warmer than bath water or approximately 115 degrees F. Stir the honey and olive oil into the water/milk mixture once warm. Add wet ingredients to the dry ingredients and mix with a wooden spoon until just incorporated, do not over mix.
- Cover with plastic wrap and let stand at room temperature for 2 hours or until doubled in size.
- After the dough has risen, place it on a well-floured surface and sprinkle it with a little flour. Using a scraper (or your hands is fine), fold dough over about 8-10 times and then flip over and shape into a ball. Place dough in a parchment paper-lined large bowl and cover with a warm towel. Allow the dough to rest again for about 45 minutes to an hour.
- Right around the 30 minute mark of your dough resting, place a 4 to 6-quart Dutch oven with lid on in the cold oven and preheat to 425 degrees F and allow the pot to heat up in the oven for 20 minutes. Once the oven has preheated all the way, remove the pot from the oven and immediately add the parchment paper with the dough to the hot pot (be careful as you do this!). Sprinkle with 1 tablespoon extra sunflower seeds or pumpkin seeds, then cover with the lid and bake for 25 minutes.
- After 25 minutes, remove the lid from the pot and return to the oven, uncovered. Bake for 10-15 more minutes until bread is nice and golden on top to your liking. Allow bread to cool for an hour before slicing. Makes 1 loaf, about 12 slices. This bread is great when toasted and served with butter and a little salt. I love it for dipping in soups and making sandwiches too!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 26th, 2023, republished on June 1st, 2024, and republished on March 20th, 2025.
225 comments
Cant wait to make this soon for me i never had no knead honey oatmeal aritsan bread before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Yay! I hope you enjoy this recipe!
Can I make this with white whole wheat flour?
Yes but you will need to add more moisture to the loaf because wheat flour soaks up more water. If you’re new to bread baking start with half bread flour and half white whole wheat flour, add 1 TBSP water. See how that feels.
Hi Sara – This recipe needs to be made with bread flour. I am not sure there is a white whole wheat bread flour, but if you can find that, I would recommend it. Let me know how it turns out!
Thoughts on vegan substitutions for the sweetener? How do you think maple syrup would do in place of the honey? Any other recommendations?
You can 1:1 sub with granulated sugar.
Hi Kristen – I am actually not sure this would work. I haven’t tested it and I believe it will most likely change the flavor of this bread. It is a honey oat bread, so the honey is more of a main ingredient in this recipe. If you were to sub your sweetener, you could try another liquid sweetener such as agave, but I am not sure how that would work as I have not tested this recipe with a different sweetener. If you give this a try, I would love to know how it works out for you.
I love your recipes but sometimes I skip cooking from your collection because you don’t have an option of switching to “metric”. It’s much easier using a food scale than pulling out my 1/2, 1/3, and 1/4 cups. We also have a selections of measuring cups in our drawer and most of the time, I can’t tell if they are the US cups or the Aus cups. Will you consider adding the conversation feature?
Thank you for your feedback. Hoping to add metrics to my recipes soon!
I made it with a mixture of maple syrup and date syrup. It turned out great.
Hi Eryn – You can try subbing with agave!
I was excited to make this bread until I see you don’t have the weights listed in the recipe. Baking without weights is inaccurate and not to mention extremely tedious. I live at a higher altitude so I have to adjust recipes based using formulas for high altitude adjustments, and it’s so much easier and more successful when recipes have weights listed. Please start including weights on your baking recipes! Thank you x
Thank you for your feedback, I appreciate it!
And P.S. I hope to be able to do add weights to my recipes in the future!
Is it possible to use regular active yeast (not instant)? How might this change the instructions? Thank you
Totally! You’ll just need activate the yeast by mixing it with the milk/water/honey/olive oil mixture, which you should warm up to the temp of warm bath water (or 110ºF) in the microwave. Let that mixture sit for 5 mins to activate the yeast, then mix it with the dry ingredients 😊 Enjoy!
This bread sounds amazing, but I don’t have a dutch oven. Can I bake the bread on a cookie sheet or in a different type of pan?
Would love to know this as well! This is my fault obviously but I have the dough rising and just read on to see i need a Dutch oven lol help
Hi Debby – Any oven safe pan should work! Enjoy.
Hello! I have been using your recipes for a long time and they are so fabulous because a lot of them have options to be GF. I realize you stated that you do not have a recommendation of GF flour / substitutions for this recipe, but I am wondering if you have a GF bread recipe you could recommend or if I did do a substitution what I could do. GF bread is so hard and store bought is just not good!
Thank you for all your help,
Lydia
Hy Lydia – Unfortunately I do not have a GF bread at the moment, but I will see what I can work on for you. I don’t recommend subbing GF in this recipe. So sorry.
How can I make this gluten free?
What can I sub for bread flour to make it gluten free?
Very nice recipe chef 👍👌👏. I made it this morning and I had it for lunch with my lentil soup, I loved it, very tasty and the consistency fantastic for sandwiches 🌞😎
Excellent! Glad you are loving this recipe 🙂
Delicious! Thank you for your wonderful recipes. Just one request on this one. The oven timing directions and preheating the dutch oven are a little confusing. Can you make them a little clearer?
While your oven is preheating, place your dutch oven into the oven for 20 minutes. You basically want to heat up your dutch oven before putting the parchment paper and dough into it. Hope this helps! Enjoy!
When I tell you you need to make this bread! Easily ate half the loaf between my husband, 15 month old daughter, and myself. So sooo good and basic to make! Will definitely be making again!
Ah yess! I am so glad to hear that this recipe is a hit!
Excellent recipe!! Crunchy on the outside soft on the inside. I made vegan by using oat milk and a combination of agave and date syrup for the honey.
Oh YUM! Sounds absolutely delicious, I am so glad you are enjoying this recipe!
Looks great! I was wondering if I could substitute sourdough starter that is ripe for the instant yeast powder for this recipe?
I haven’t tested this recipe with sourdough starter, so I am not sure how it would work out. Let me know if you give it a try!
Delicious! Followed the recipe exactly and it turned out perfect. Thank you!
Hallo!
I made this Bread for the first time yesterday! Love it,easy to make I used a Stainless Steel Dutch Oven!
Shared it with friends and they loved it too!
Would post a picture but not sure how to!
Thank you Monique for this recipe!
Love this! So glad everyone is enjoying this recipe ❤️🙂
I finally got around to trying this— It’s delicious and a great bread to toast for Avocado toast!! Will definitely be making this often.
This bread was so easy and quick ( for bread) My kids loved it.
So good! Can’t stop eating it! This is the first loaf of bread I’ve ever made and it was so easy! Thanks for the recipe.
This bread is delicious. I have to double the recipe because my kids eat it up so quickly. A must try.
Such a perfect bread! I substituted maple syrup for the honey, and added chia seeds and walnuts as that is what I had on hand. This is my new favorite!!
Excellent! Glad this recipe turnout great for you and that you are enjoying it ❤️
The spread was so good, and so easy!!!! It rose beautifully, and it was incredible with the roasted pumpkin and sunflower seeds.
Perfect! I am so glad that you are loving this recipe! ❤️🙂
Do you offer a Gluten free version?
Unfortunately I do not recommend using GF flour for this recipe. So sorry.
Love this recipe, but I don’t quite understand the flour measurements. Recipe calls for 3 cups of flour or 450 grams. According to King Arthur Flour, a cup of flour weighs 120 grams. 3 cups of flour will measure 360 grams. Do I use 450 grams or 360 grams?
maybe the weight is less because it’s bread flour, not regular flour?
This is so good and super easy. Love all of your recipes!
Aw thank you so much, glad you loved this one ❤️
This bread is absolutely incredible!! So easy to make and a total crowd pleaser for Sunday family dinner. The perfect size for a family meal of 12. We ate the whole thing! Definitely going to make this again – would be perfect with soup!!
Aw this means so much! I am so glad this recipe is a hit for you and your family. It is perfect served with soup ❤️🙂
So so good! Soft, fluffy, and the perfect amount of sweet.
I bake bread all the time, and I can tell this recipe will be a new go-to for us.
Big thank you to Monique and Monique’s mom!
Yay! I am excited to hear that you are loving this recipe! ❤️🙂
Amazing and very easy to make! The flavor profile and textures are perfect. It smelled incredible while baking which made it difficult to wait until cooled to try it but very worth it 🙂
Aw yay! I am so glad to hear that you are loving this recipe ❤️
This bread is so delicious and super easy to make! I used AP white flour instead of bread flour and active dry yeast instead of instant. I let the yeast bloom in the warm water/milk before adding dry ingredients. It turned out great. Will definitely be saving this recipe to make again!
PERFECT! Thank you for sharing your subs, Emily! Glad this bread worked out for you and you enjoyed it 🙂
How large is the loaf ? Can you make two smaller loaves from this recipe ? If so, then how do you bake it ?
Hi Nancy – It should be fine, I’d split the dough into two loaves before the first rise (after mixing ingredients together). I would also recommend a smaller dutch oven probably. I am also not sure about bake time, I believe you would need less time! Let me know how this turns out for you.
This is an amazing recipe and so tasty and easy to make. A family favourite and one I will be making over and over!
So glad I made this. Easy and so good!
Excellent! So glad to hear you are enjoying this recipe!
Perfect! SO glad you are enjoying this recipe!
Absolutely delicious! Moist interior and crunchy exterior. Perfect as is or toasted. Recipe is a cinch: mix the dry ingredients, warm up the wet and add to the dry ingredients. Of course, you must have a bit of time to rise and bake. My loaf lasts three days on the counter and another five in the fridge. On my fourth loaf I switched half of the bread flour for whole wheat and it is just as good.
Perfect! I am so glad this recipe is a hit and that you are loving it!
My family loves this bread! It’s become a staple in our home. We usually eat it with soup or toasted with butter for breakfast, but we’ve also used it as sandwich bread. It’s delicious!
aw this is great, so glad you and your family are loving this bread 🙂
I was on the hunt for a bread my grandson could eat. His parents don’t want him to eat sugar or dairy. Most of the so-called healthy bread brands aren’t that healthy. And if they don’t have sugar or dairy, they taste like cardboard. I’ve never made a bread with yeast and was a bit intimidated. Yesterday was my first attempt and it was much easier than I anticipated. This bread tastes delicious! The exterior is crunchy and the interior is soft and delightful with a slight sweetness from the honey. Once the bread had cooled, I sliced a piece for me and husband, toasted it, added a light layer of butter and WOW! This recipe is amazing and it will be our only bread going forward.
I am obsessed with this bread! I’ve made it 4 times in the last 10 days. I’ve always wanted to make bread but it’s sort of intimidating. The second time I made it I didn’t have honey so I used a combo of maple syrup and molasses and it turned out great. It tastes amazing toasted with honey and a bit of salt like Monique suggests! Also good with sharp cheddar! This recipe is perfect, you will feel like a bread baking superstar! 🤩
This bread is delicious with just a hint of sweetness. Will definitely make this again and again!
So delicious and so easy. I borrowed bread flour from a friend because I didn’t want the commitment of a 5# bag. Alas, I think I must now invest in my own bag of bread flour. This will be on repeat
The best! I am so glad this recipe turned out great for you and that you are loving it ❤️
So GOOD and super easy! I had pumpkin, sunflower, and poppyseeds, so that’s what I used! Made it 3 times so far, great every time!
Yay! Glad you’re loving this recipe ❤️
I made this bread the first time and all I can say is wow!I sure will be making this again !Easy recipe ! Love your recipes !thank you !!
Yum! I am so glad you found this recipe and that you are loving it!!
Very good and easy to make. Definitely a winner.
Awesome! So glad you are enjoying this recipe 🙂
I made this no knead honey oat artisan bread is delicious! Easy to make .. I’m not the biggest fan of honey .. could I use maple syrup in place of honey ? Love your website.. thank you
This bread is actually foolproof! I have made it several times and it comes out perfectly every time. I follow the recipe (except I skip the sunflower seeds), use my heavy Staub dutch oven, and try to make the loaf last more than one day! Thank you for this recipe!
Of course! It means so much to me, glad you are loving this recipe!
I love this easy-to-make bread. The taste and texture are superlative!
YAY! I am SO glad you are loving this recipe and it turned out great for you ❤️
Hello !
I am a french culture Pacific island girl so I love bread !
I wanted to know if it was possible to skip the honey in the recipe and add salt instead.
Thank you for reading ! And for sharing love’s cooking.
The honey is a pretty key ingredient in this recipe, so I wouldn’t recommend skipping it. So sorry!
Loved this recipe so much I’ve made it 2 days in a row my family have been eating that much!
I used a homemade berry Bircher as my rolled oats add in and my seeds add in.
It has the oats as-well as dried fruits, seeds and cinnamon.
It turned it into more of a fruit loaf and really brought out the honey taste.
Amazing loaf of bread!
Cannot wait to try different add ins for a different flavour!!
Made this bread exactly as Monique explained and it came out beautifully! Bread is soft and has a wonderful crust and texture bc of the seeds. It’s a great recipe for someone new to bread making and I’ll definitely be making this again.. and again!
Aw yay! This means so much, glad you are loving this recipe!
Can I make the night before and bake it in the morning? Also can I use instant yeast instead of rapid rise?
Can I make this the night before and bake it in the morning?
I haven’t tried it, but it should work! Let me know how it turns out!
Can you make this bread the night before and bake it in the morning?
So good!
Wow! First time making bread and it was so easy. It turned out great. As I write this I have my second loaf in the oven. This is definitely going to be a staple at my house. Great recipe!
I am so excited to hear this, Sierra. Glad this recipe turned out great for you 🙂
This bread is so easy and flavorful- it’s nutty and grainy and perfect. Delicious when it’s sliced thick and toasted with some butter!!
YUM! I couldn’t agree more, glad this recipe turned out great for you ❤️
Taste is superb but mine turned out quite dark on the bottom. Oven temp is fine – should I just reduce cooking time?
Recipe is super easy to make – I’ve added it into a regular rotation and no longer have to rely on buying expensive bread without artificial ingredients! And the taste is far superior than store bought bread! So happy with this recipe!
Made this today and would make it again and again!!! I used all purpose flour and it turned our awesome.
100% delicious.
Aw I am so glad you are loving this recipe!
I made this bread once and it was perfect, quite delicious. I want to know if I can put the dough in the fridge overnight after the second rise and bake it in the morning? Also, if yes, do I need to let it sit out a little bit before I bake in the morning?
I am so glad you are enjoying this recipe. I haven’t tried it, but it should work to do that! Let me know how it turns out!
Absolutely delicious! I reduce the honey to ¼ cup and it’s perfect 😊 thank you for a wonderful recipe!
yum! SO glad this recipe turned out great for you ❤️
Have made this recipe a couple times and it’s a hit every time! Curious if it’s possible to turn the loaf into rolls for Father’s day. Have you ever tried it? After the folding and sizing rolls, how would you change the rising and baking times? Thanks so much!
Hi Leah – I haven’t tested this recipe in rolls, but it should be fine, I’d split the dough into the rolls before the first rise (after mixing ingredients together). I would also recommend a smaller dutch oven probably. I am also not sure about bake time, I believe you would need less time! Let me know how this turns out for you.
Saved this recipe forever ago and finally decided to try it; so good! I used a white whole wheat flour (King Arthur brand) to squeeze a little bit of whole grain in there. It turned out great. I did add a smidge more water to make sure it didn’t get too dry with the extra whole wheat in there. It’s definitely going on the rotation.
WOO this is so great to hear, Ashley! Glad this recipe turned out great for you 🙂 Thanks for sharing!
This bread is outstanding! I somehow ended up with too much dough for my cast iron baking combo cooker (not Dutch oven), but I was able to easily split it after the second rise and use an additional loaf pan. I got a tiny bit of a burnt bottom, but it didn’t impact the overall flavor in a negative way. I absolutely love the flavor and texture. Fluffy, but substantial. I had to sun half maple bc I ran out of honey, and it had just the right hint of sweetness. Perfect sandwich bread. Thank you for this fantastic recipe!
Sounds AMAZING, Megan! I am so glad you gave this recipe a try and it turned out great for you!
Delicious and oh, so easy! Made a loaf a week ago and am in the process of making another loaf for Canadian Thanksgiving tomorrow!
This makes me so happy to hear! Glad this recipe is a hit for you 🙂
Oh my, this was delicious! Making my second loaf right now! Thanks for an easy and perfect recipe ❤️
Perfect! I am so glad you are loving this amazing recipe and it turned out great for you!
This bread is wonderful!
I did found the bottom was a bit darker than I liked so will try putting a rack under the parchment paper.
Also, do you have a suggestion for making all purpose flour into bread flour? I replaced 5 teaspoons flour with about 5 tsp. vital wheat gluten and it seemed to work fine.
Hi Robin – Glad you loved this bread and it turned out great for you! Unfortunately, I don’t – Bread flour has specific components that help the bread to rise and be nice and fluffy. It is something I can look into though. Glad your method worked, thanks for sharing!
Excellent – so easy. This is on repeat in our house.
So happy to hear that!
Could you please offer a gluten-free option for this recipe. Most store bought g-f bread is awful and tastes like card board. I would appreciate it so much! Thank you!
Wishing you many blessings for 2024!
Jeanette
Hi! I’ll add this ideas to my list for the new year 🙂 Happy 2024 to you!
Any advice for how to make this using sourdough starter instead of a yeast packet?
Hi! I haven’t tested it using a sourdough starter so I’m not 100% sure how I’d alter the process.
This bread is incredible!! This was my first attempt at bread in my Dutch oven. I will be making this on repeat!!
This bread is absolutely delicious!! Thanks so much for sharing your amazing recipes! I can’t wait to make it again!
So glad you enjoyed!!
This was extremely satisfying to make AND eat! 10/10.
I am curious though why you don’t need to score the bread before baking. Is there a reason? I thought this was always necessary. Thank you!
So glad you loved it! Great question – I’ve just never found a need to score this bread as it always rises well for me and creates a lovely crust without doing so 🙂
This bread is unreal! I’ve never had good luck at making bread but this turned out perfect! I’ve made it twice in 3 days and both times it was incredible! Definitely worth they hype, especially if baking bread intimidates you!
Amazing! So glad you gave this one a try!
This bread recipe was incredible! I even let it rest for about 4 hours for the first rise time because, life, and it still turned out stunning. New favorite and so happy I can make my own bread! Can’t wait for your cookbook!!
Perfect! So glad you loved this one and can’t wait to share my cookbook soon!
Tasty and easy! And still tasted just as fresh and delicious the day after.
Perfect! Glad you enjoyed!
So easy and delicious! Only question is: how quickly should you take the loaf out of the Dutch oven? Immediately after removing from the oven or should it cool in the Dutch oven for a bit?
AMAZING! I used almond milk and a mix of sunflower seeds and pumpkin seeds. It was so easy and turned out incredible.
Perfect!!
Oh wow, this is the best bread I’ve ever made. I ran out of bread flour, had maybe a cup and a half left, so I added some white einkorn flour and a quarter cup of rye flour and it turned out absolutely delicious. Now I’m making your Moroccan chicken stew with couscous and your millionaire bars. Can’t wait for the feast! Love your recipes, thank you!😊
I’m glad those flour swaps worked out well! And LOVE the rest of those recipes, too 🙂 what a fun AK recipe day!
I made this yesterday, and used 2 cups bread flour and 1.25 cups Rouge de Bordeaux flour i procured from a local miller, because it has a high protein/gluten content like bread flour and was historically used in bread making. This bread is SO good. It was perfect toasted with peanut butter, banana, honey and some hemp seeds. Definitely making this again.
Amazing! Those toppings sound delicious 🙂
Time is not totally accurate. It’s 3 total hours rising, and then close to an hour to bake and an hour to cool.
The rising can really depend on the environment – were you by chance at a higher elevation? Or was the bread kept in a chilly environment? I would double check and make sure your oven temp is accurate, too!
This is my go to bread recipe! So good every time and so stinking easy! And done in a day. That’s my type of bread 👏🏻
Love it! So glad it’s a favorite!
This is the best bread I’ve ever made !! Will be a staple for me 🙂
So happy to hear that!
The best bread I’ve ever made! I have sent this recipe to all my mama friends and family members! Way better than store bought, easy to make, and the house smells delicious!
Amazing! So happy to hear that 🙂
Best bread I have ever made!!!! Ever
So happy to hear that!!
I’m making this for the second time. First time: so delicious! I knew I’d be making it again. Today I’m making 2 loaves: one for us and the other for a family I’m bringing dinner to tomorrow (2 kinds of soup, plus this bread and a dessert). I have only 1 Dutch oven, so I’ll be baking one in that (like I did last time) and the other in something else. I have a baking stone, which is what I use for other breads I bake. However, that obviously isn’t covered, so I won’t get the “steam” effect and I don’t know I how well the dough will hold its shape since it’s not contained. I might try it in one of my large vintage (oven-safe) Pyrex bowls. I can still use parchment paper in that and I can probably find a lid that sort of fits for the first baking part. I’ll have to watch the timing and see how it turns out. I could bake them one at a time, but I’d prefer to save energy and time by baking them at the same time.
The best bread! Let me know how it went the second time around!
Absolutely looooooove this bread recipe – thank you for it! My go to for bread now. Our family loves it and everyone that comes for dinner loves it.
So so easy and almost fail proof.
Thank you also for your kind answers to all the comments 🙂
So happy to hear that, Debbie! It’s my go-to now, too 🙂
Great bread recipe! I love a good bread recipe! Perfect for my bread oven! As always top notch!
Love it!!
Made this bread yesterday. Followed the instructions exactly….except I used toasted black sesame seeds in place of flax (which I didn’t have).
Wonderful results; my family LOVED it! 😋 Pre-toasting the sunflower seeds really helped bring out their flavor. Next time I will try using poppy seeds with the sunflower seeds.
Used an old black Dutch oven and had to reduce the heat a bit to prevent the bottom crust from burning. I like my artisan breads to temp at 205 for optimal crumb texture. Will definitely keep this in my recipe file! 👍
Perfect! So glad it was a hit!
Ive made this 3 times now. It’s just delicious. If u r new to bread baking this is so easy for you. Instead of oatmeal i use King Arthur Harvest Grain Blend which adds in lots of crunch and texture. Baking in a Dutch oven with a lid really makes for a fabulous golden top. Try it!
Perfect! So glad you love it!
This was really good!! I thought it was a smidge too sweet for bread but I was really glad I tried it!! Thanks, Monique❤️
Glad you enjoyed regardless!
Can you make this in a loaf pan. This shape is much easier to work than a boule when making lunches.
Hi! Try this bread recipe instead 🙂
I am definitely making this bread. I do not have a dutch oven is it okay to use a corning war bowl with lid? Love your recipes and videos.
I am going to make this bread. I am always looking for healthier food. I do not have a dutch oven and was wondering if I could use a corning war with lid.
Thanks for all the great recipes.
I want to make this bread but I do not have a dutch oven. Is it possible to make this in my corning ware that has a lid? Thanks for all the great recipes.
Hi! I haven’t tested it, but I think it should work based on some online articles I read. Let me know if you give it a try!
OMG! Delicious! I’ve made it twice now and my husband will literally eat the entire loaf within a few days. I followed the recipe exactly and it was my first time making bread. SO EASY! Thank you. I do have one question (for the sake of my husband’s waistline). Could I divide this and make it into smaller loaves or dinner roles? How would cooking time need to adjust?
Would this recipe make good hamburger buns? I would like to make a healthier bun and I love this recipe.
Thanks for all the great recipes.
Hmm I’ve never tried turning this into rolls so I’m not 100% sure how I’d change up the ingredients or instructions, but let me know if you experiment!
This yummy bundle of deliciousness is beyond a 5 out of 5! So easy. Watching the video is a must.
So good!!
Can I make this without a Dutch oven? I have cast iron pots and bread pans. Also, would whole wheat bread dough work the same?
LOVE all your recipes I’ve tried 🙂
Hi! This bread will need a oven safe pot with a lid to help it bake up properly. I haven’t tested it with whole wheat bread dough, but feel free to try this recipe that uses a regular bread loaf!
I love this bread! Perfect texture and flavor. I usually make an overnight yeast bread but needed a bread for today so I decided to make this instead. I will definitely be making it again. Thanks for another great recipe!!
Amazing! So glad you gave this one a try!
Can you come up with a gluten free version? I have an allergy to wheat and gluten 🙁
I’ll keep that in mind for future recipes!
I am itching to try this recipe. Except; I want to bake in a loaf pan.
Is it possible to bake in a loaf pan? What temp?
For how long? Can I get 2 loaves out of this recipe?
Making in a loaf pan is much easier to toast and put into sandwhich bags. It’s easier to divide into even slices so I can keep track of the nutritional values.
Thanks- cindy
Hi! This particular bread needs a lid to help it steam and rise. Try this sandwich bread instead – it’s super easy and perfect for slicing and toasting!
You said 1 cup of milk in the video but the recipe says 1/2. Which is it?
Hi! Thank you for the catch, I must’ve misspoke. The recipe is correct as written in this blog post!
Damn, this is delicious. Love this bread! I have made it 2-3x.=, followed the instructions exactly and it comes out delicious every time.
Amazing! It’s my go-to 🙂
I LOVE THIS RECIPE. It yields the tastiest bread, and it’s sooooo much more lowkey than sourdough bread (which I don’t quite have the time and brainspace for maintaining a starter!). I’ve experimented with maple syrup instead of honey, cashew and chia seeds instead of sunflower and flax seeds, whole wheat with bread flour, etc…. and the bread is very accommodating! Thank you Monique for doing it again! 😀
Agreed!! So glad you found this one!
This is the best bread! I’ve made it on a near weekly basis for years now, and it’s always a success. Thanks for all of your amazing recipes!
I’m so glad!!
Can we use whole wheat flour?
I think the bread may turn out too dense!
not a fan of seeds . so i added dried herbs, basil , thyme, oregano and rosemary . turned out fantastic. finished with a bit of salted butter and the family gobbled it up
That sounds delicious!!
Just sliced into this truly fluffy and delicious bread. I have made this bread before and truly forgot how good it was. I sliced and toasted it to enjoy with a hot bowl of vegetable soup. Don’t hesitate to make this easy and yummy bread.
Amazing! One of my favs, too 🙂
I have been making bread for many years, and this is one of the simplest and tastiest recipes I have made. One addition I made was the inclusion of 1/4 cup cooked wheat berries. Thanks for a delicious recipe!
Amazing! Glad you loved it!
Will a 2.5 Q Dutch oven be large enough for this bread?
I think that will be too small! I recommend a 4 to 6qt dutch oven.
This bread looks amazing. Wondering why flax seed is needed and not ground flax seed? I have the ground but not the seed. Is there a way to substitute? I also have chia seeds. Can that be used instead of flax seed?
Love your recipes!
I like them for the texture! Feel free to replace them with more sunflower seeds, otherwise, I saw that another reader liked adding chia seeds instead 🙂
Im a beginner bread baker and this was so easy and so good! I served it with some soup with butter on top and omg i will definitely make this again!!! So yummy!!
Perfection!!
This bread recipe was so easy and quick to put together. I did wait an hour for the bread to rise instead of the full two hours and I forgot to add a slit on top of the bread before baking, whoops lol. But despite those two mistakes I made, the bread came out smelling and tasting delicious. Reminds me of the bread served at American steakhouses. 😋
I’m glad it still turned out beautifully!!
Honey oat bread is one of my very favorite bread. I will try this one, but in the past year I have become a sourdough baker that I’m trying to get acquainted with. how can I convert the recipe.
I’ve made this bread twice and love it. Very simple recipe and accessible ingredients. I’m wondering if it could work with a whole grain flour?
So happy to hear that! I think a whole grain flour may make the bread denser, but let me know if you try it 🙂
Could I leave this overnight in the fridge, let it rest to room temperature, then continue with step 4? Or just leave it on the counter overnight and then do step 4? Thanks!
I’m not positive as I haven’t tried it, but let me know if you do!
Easy to make and so good! Delicious!
So happy you loved it!
This looks wonderful! Can you make this bread without a Dutch oven?
You’ll need a round, oven-safe, and with a lid, so I’m not sure what else I can recommend!
This is my go to bread. I make a loaf every week. I use 1/2 pepitas and 1/2 sunflower seeds. It’s great toasted with toppings or for sandwiches. A much healthier choice too! Love it!
Amazing!! So happy to hear that 🙂
Delicious and easy bread! I didn’t have pumpkin seeds, sunflower seeds or flaxseeds (lol) so I used pine nuts and chia seeds alongs with the oats. Sounds weird but turned out so delicious and pretty!
Perfect! So glad you enjoyed!
I am shocked at how easy AND delicious this recipe was! I am now a committed fan to your recipes. I am not a cook or a baker, but this bread and your cinnamon roll recipe were both a HUGE success in my house! This is a keeper and can be done by anyone who wants to learn how to make bread without a bread maker.
Right?! So good!!