No-Knead Honey Oat Artisan Bread

Last updated on November 20th, 2025

This no-knead Honey Oat Artisan Bread is beginner friendly and made with simple pantry ingredients. Perfectly soft and fluffy on the inside with that rustic, crunchy crust we love, it’s one of my favourites!

I’m often asked how to adjust measurements to make a slightly larger loaf than my other recipes. This recipe will fit anything over a 4 Qt Dutch oven or 4 litre baking dish to produce a larger, family-style loaf.

This recipe builds on my simple 4-ingredient, no-knead Everyday Artisan Bread. It’s still super easy to make and requires just a handful of extra ingredients.

Here’s everything you’ll need to make it

• 2 cups (470 grams) water, room temperature (at or near 70°F/21°C)
• 2 tablespoons (42 grams) liquid honey
• 1½ teaspoons (5 grams) active dry yeast
• 3¾ cups (490 grams) bread or all-purpose flour, plus more for dusting
• 1 cup (100 grams) old fashioned rolled oats plus 2 tablespoons (12.5 grams) more to coat 
• 1 teaspoon (3 grams) kosher or fine sea salt

Ideally, you will also have:

• Digital scale
• Dough scraper
• Parchment paper
• Razor blade or very sharp knife
• Dutch oven such as this one or this one

How to make Honey Oat Artisan Bread in 5 steps

1. Mix the dough.
2. Cover and let it rise until it has doubled in size.
3. Shape your dough and dust with flour.
4. Cover and proof the dough in the fridge overnight.
5. Turn dough out onto a floured surface, reshape if needed, score it and bake.

Baking schedule

Making this Honey Oat Artisan Bread is a two-day process where the bread is mixed and prepared on day one, cold proofed in the fridge overnight, then baked on day two.

This is what it looks like:

Saturday morning: Mix dough, cover and let rise.

Saturday afternoon or evening: Shape dough, cover and put it in the fridge.

Sunday morning, afternoon or evening: Remove dough from the fridge and prepare to bake.

Made with hearty fibre-filled oats and lightly sweetened with honey, this Honey Oat Artisan Bread is incredibly versatile. We love it for big, veggie-filled sandwiches, toasted for breakfast or brunch or served alongside soups and stews with lots of butter!

Try this Honey Whole Wheat Sandwich Bread or this Sunflower Rye Bread next.

You can find more helpful information, suggested equipment, tips and resources for beginners in my Everyday Artisan Bread recipe here.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Honey Oat Artisan Bread

5 from 1 vote

This honey oat loaf will fit anything over a 4 Qt Dutch oven or 4 litre baking dish and produce a larger, family-style bake. Like my other artisan bread recipes, it's beginner friendly and made with simple pantry ingredients!

NOTE: This recipe has been updated to include an additional step in which the dough is cold proofed in the refrigerator prior to baking.

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Total Time:18 hours hrs

Keyword: artisan, baking, bread, honey oat

Servings: 1 loaf

Equipment

• Digital scale
• Dough scraper
• Spatula
• 4 Qt mixing bowl
• Parchment paper
• 4.5 Qt Dutch oven

Ingredients

• 2 cups water, room temperature (at or near 70°F/21°C)
• 2 tablespoons liquid honey
• 1½ teaspoons active dry yeast
• 3¾ cups bread or all-purpose flour, plus more for dusting
• 1 cup old fashioned rolled oats plus 2 tablespoons (12.5 grams) more to coat
• 1 teaspoon kosher or fine sea salt

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Instructions

• In a large bowl, whisk together honey and water. Sprinkle with yeast and let sit for 10-15 minutes.
• Add flour, oats and salt and stir together with a rubber spatula just until combined. The dough will look a little sticky and stringy and there should still be a little flour around the edges of the bowl.
• Cover and let rise somewhere warm (see note below) until it has doubled in size, about 8-10 hours.
• Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times until a soft, flour-covered ball is formed. Seam side up, lift and place it into a flour dusted bowl. Dust with flour, cover and refrigerate overnight. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
• When you're ready to bake your bread, preheat oven to 450ºF (232ºC) with your Dutch oven inside the oven.
• Uncover then invert the bowl to turn the dough out onto a lightly floured surface seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Lightly brush the dough with filtered water and sprinkle remaining oats across the top and sides, gently pressing them into the surface. Place loaf on a sheet of parchment paper and score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while it’s baking.
• Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
• Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.

Notes

Rise time and temperature: An ambient rise temperature somewhere between ~70º-75º/20º-23ºC is ideal but even high 60’s/18º-19ºC should work if the dough is kept away from drafts. Note that rise times can vary based on temperature, environment and ingredients used. You will know your loaf is ready to bake when it has doubled in size, and this can take a minimum of 2-3 hours or as long as a full day. With a little experimentation, you will find the time frame that works best for you.

Storage: This bread will store well on the counter for up to 3 days and in the refrigerator for up to a week. Sliced bread will freeze well for up to 3 months.