No-knead Honey Oat Sourdough Bread, THM E, Dairy-free

Honey Oat Bread has always been a favorite of mine. No-knead breads top my list of favorites because they are so easy to mix up using a spoon or spatula. I just had to combine the best of two into one recipe. Meet the newest addition to my No-knead family–Honey Oat! I mixed a bit of Kerry Gold Butter and honey (from hives my brother has) together for my family to enjoy with the bread. Needless to say the loaves soon vanished!

Oats help keep bread moist and I love the texture that they give to it. I keep a large tub of rolled oats in my pantry to add to different recipes. I will use them as they are or grind them coarsely, and into flour in my blender jar.

This video shows the entire process of mixing to baking a loaf of Whole Wheat bread.

No-knead Honey Oat Sourdough Bread, THM E, Dairy-free

  • 1 1/2 cups water
  • 1 1/4 cups active/fed sourdough starter
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 3/4 cup coarsely ground Old Fashioned Oats
  • 2 1/4 cups White Whole Wheat Flour
  • 1/4 cup vital wheat gluten
  • 1 teaspoon salt
  • additional coarsely ground oats for dusting loaf
  • In a large mixing bowl: stir water, starter, honey, oil, oats, whole wheat flour, and vital wheat gluten together until well combined. You will have a rough, sticky dough. Allow the dough to rest for 20 minutes. Add salt to the dough. Stir well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Press the dough out in a large rectangle. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay the loaf on parchment paper. Dust with coarsely ground oats. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices
  • To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.
  • THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.

I divided the dough into 2 pieces. I shaped on into a long loaf and the other into a round loaf. I baked them one at a time in a Pampered Chef Covered Baker following the directions above.

To have a successful baking day you do need a mature starter. If you make a starter you will need to feed it for at least 3-4 weeks before you will be able to have a successful baking day. Trust me I have learned from experience. My Bernese Mountain Dogs loved those first, super, dense, flat loaves. If you would like I do send small jars of sourdough starter by request. I do ask that you cover the cost of packing/shipping.

Here are a few tips I have learned in my sourdough journey.

A bit of white flour is allowed in a loaf of bread. The bread will still be THM approved as an E. I choose to use King Arthur Bread Flour in my starter. This white flour will be fermented for 20+ hours until I bake the bread. That is reason I have chosen to use it in the starter. In the dough I use all whole grain white wheat flour.

I receive many questions about why I use vital wheat gluten . Here is the reason I add vital wheat gluten—whole grain flour is much harder to develop the gluten that is what causes dense solid loaves. Gluten is the structure that traps gases cause the loaf to rise. By adding vital wheat gluten you will have adequate gluten to trap the gases cause your loaves to rise the way they are supposed to.

Whole grain flour takes longer to absorb moisture than white flour. That makes it so easy to get your bread dough too stiff. If your bread dough seems stiff — every time you do a set of stretch and folds, dip your hands in water. This added moisture will help to loosen the dough.

Here is a video showing how to do the stretch and fold method of kneading bread. This is a very easy way to develop the gluten without a lot of hard work. I will dip my hands in cold water before I start the stretching….that keeps the dough from sticking.

This video shows how to shape a loaf of bread. When you shape it correctly you will get a wonderful oven spring.

This article explains what flours can be used and why they are used in on-plan sourdough bread.

Covered Clay Baker

If you would like helpful tips on taking care of your starter; this article may be of interest to you…Sourdough Starter.

This article explains what flours can be used and why they are used in sourdough bread. 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the spatulas to mix my sourdough starter and no-knead bread dough..

I love my Princess House Fantasia Bowls with lids to use when making sourdough bread. Also, after using many kinds of knives, I am sold on the Princess House serrated bread knife. It is awesome!! My friend Kirsten is a great person to contact for Princess House. www.princesshouse.com/Kbrubaker

Amazon 

Bighorn Exchange Baking Set

Just look at this lovely Baking Set from Bighorn Exchange. It has everything you need in one package!

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

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No-knead Honey Oat Sourdough Bread THM E

Servings 9
Author Glenda Groff

Ingredients

  • 1 1/2 cups water
  • 1 1/4 cups active/fed sourdough starter
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 3/4 cup coarsely ground Old Fashioned Oats
  • 2 1/4 cups White Whole Wheat Flour
  • 1/4 cup vital wheat gluten
  • 1 teaspoon salt
  • additional coarsely ground oats for dusting loaf

Instructions

  1. In a large mixing bowl: stir water, starter, honey, oil, oats, whole wheat flour, and vital wheat gluten together until well combined. You will have a rough, sticky dough. Allow the dough to rest for 20 minutes. Add salt to the dough. Stir well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Press the dough out in a large rectangle. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay the loaf on parchment paper. Dust with coarsely ground oats. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices

    To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

We have just received our newest printing of our cookbook. It has been revised and the sourdough chapters updated.

13 thoughts on “No-knead Honey Oat Sourdough Bread, THM E, Dairy-free

  1. Thank you very much for this recipe! This bread is so easy to make and delicious! I’m not usually a wheat bread fan, but the honey and the oatmeal make this wonderful! I appreciate your explanations also of how to make each recipe THM compatible.

    I also watched the video on shaping loaves, and it was a great help. The texture of my bread has vastly improved from those simple steps. Thank you again for sharing your expertise!!

  2. Glenda, I love your recipes! I have a question, I mixed my sourdough yesterday afternoon, and fell asleep and never put it in the fridge. Now it’s been sitting on the counter for about 13 hrs. Is it ruined because it’s gone over 7 hrs at room temp? Or can I still bake it? I was planning to make cinnamon rolls. Thank you!!

  3. Hi Glenda,

    I’m making your bread. The dough is fantastic! I just wonder, how long do you leave it after shaping, before baking? How long does your oven take to heat up? I am guessing 1/2 hour?

    Thanks for sharing! Esp. the gluten flour idea when doing whole wheat.
    Diana

  4. The recipe looks super yummy but I’m afraid I don’t understand the rising instructions. How do we get to 7 hours rising time at room temp? If we let rise and fold 4 different times, that gets me to 5 hours. Do I just leave it alone for the last 2?

  5. Pingback: No-knead Sourdough Potato Bread THM E, Sugar free, Dairy Free | Around the Family Table – Food. Fun. Fellowship

  6. I just sliced a piece of this bread before I froze it. The flavor, and texture were spot on! Definitely a keeper. Thank you

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