This no-knead hazelnut oat breakfast bread is a variation of the no-knead bread. With absolutely no effort, you get a perfect artisan bread every time you make it. Here, the addition of hazelnuts, oats, and whole wheat flour, makes it wholesome, nutritious, and a great bread for breakfast.
For French people living abroad, it’s not always easy to find great bread or baguette, both crusty and airy in texture. Thankfully, over the last few years, the no-knead bread recipe has “saved our lives” and become a classic in our kitchen. It’s super easy to make, ready within minutes (actually within seconds once you get the hang of it – watch the video and see by yourself), and it doesn’t require any kneading. The kneading part is actually replaced by a long rising process before baking. Also, the recipe always makes the greatest impression among guests, and I don’t even mention the smell of warm freshly baked bread in the kitchen!
I love no-knead bread so much that I even shared 5 variations around the no-knead bread recipe, and I’m back today with a new version featuring oats and hazelnuts. With the right balance of ingredients, you get a perfect breakfast bread that loads you up with energy for the day to come. My favorite way to enjoy it: cut into generous slices, with some chocolate hazelnut spread. SO good!
Ingredients for no-knead breakfast bread
The classic no-knead bread recipe requires basic ingredients, such as all-purpose flour (or bread flour if you prefer – I personally get great results with the first one), instant dry yeast, salt and water. Yes, 4 ingredients, no kneading, and the magic happens!
For this version, I played around with ingredients to find a great ratio of flours and add-ons proportions, with the idea to make it perfectly breakfast compatible. Here’s what you can expect in this bread:
- All-purpose flour: You can replace with bread flour if you wish.
- Whole wheat flour: Both white whole wheat flour and whole wheat flour yield great results in this recipe.
- Oats: Make sure you use old-fashioned rolled oats rather than quick or instant oats. This will impact the final result in terms of texture, as quick and instant oats tend to get mushy when in contact with water.
- Hazelnuts: I use them raw and whole in the bread. You could also halve them if desired.
- Instant Dry Yeast: The beauty of this yeast is that you don’t need to proof it with a liquid first. Just add it to the dry ingredients and mix it with the liquid at the same time.
- Salt: For taste. Don’t forget it; it plays a crucial part in the final result!
How do you prepare this no-knead breakfast bread?
Well it’s easy, you have NOTHING to do! Just kidding! Well, almost. The recipe is indeed SO simple that you basically don’t need to do anything. First thing first, make sure you watch the little video of my classic no-knead bread, this will give you an idea. In the whole wheat and oat breakfast bread version, you just add ingredients, but nothing else changes.
First, mix together both flours, oats, yeast, salt, and water together in a mixing bowl, using a wooden spatula. Stir in the hazelnuts and mix until the dough comes together. At this point, the dough will be very sticky but it’s ok. If too dry (this happens with certain flour brands), add a few Tablespoons water, one at a time. Note that I suggested – but kept it optional – a teaspoon of honey, for those who like their bread on the sweet side.
Then, cover the mixing bowl with a cloth and let sit for a veeeery long time – ideally 12 hours or overnight. Generally speaking, keep in mind that the longer the better. If you don’t have that much time in front of you, note that you can still bake the bread after 6 hours or so; it will come out a little bit dense but it should be fine too, unless you’re very picky with the result. Also, note that you don’t need to refrigerate the dough – just keep it on the counter at room temperature.
How to bake no-knead breakfast bread?
Exactly the same way you would do for a no-knead bread. This means that you need a 4-qt round cocotte or dutch oven with a lid to bake your bread.
The first thing you need to do here is to preheat the oven to 450°F (230°C), knowing that in a no-knead bread recipe, the high contrast in temperature will help the bread rise.
Once the oven is hot, transfer the dough into the dutch oven with or without parchment paper (even if still a little sticky), sprinkle some extra flour or oats on top if you wish, and cover with the lid. Place in the oven and bake for 30 minutes with lid on, then 15 minutes without the lid.
When bread is ready, transfer to a cooling rack and let cool completely or almost before slicing or you will get a wet texture. That’s it! Now it’s your turn to shine!
Other no-knead bread recipe ideas:
- Easy Classic No-Knead Bread
- Whole Wheat No-Knead Bread
- Rustic Fig & Walnut No-Knead Bread
- Multiseed No-Knead Bread
- Rosemary & Green Olives No-Knead Bread
Also, if you want a quick preview of all my no-knead bread recipes all in one place, make sure you check the following post: No-Knead Bread: 5 ways!.
Homemade spreads to serve with bread
- Chocolate Hazelnut Spread “Newtella”
- White Chocolate Cashew Spread
- Healthy Pecan Spread (dairy free, no added sugar)
- Almond & Hazelnut Praline Paste
- Apricot Almond Jam with Vanilla
No-Knead Hazelnut Oat Breakfast Bread
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 minutes
- Yield: 1 bread 1x
- Category: Breads and Brioches
This no-knead hazelnut oat breakfast bread is a variation of the no-knead bread. With absolutely no effort, you get a perfect artisan bread every time you make it. Here, the addition of hazelnuts, oats, and whole wheat flour, makes it wholesome, nutritious, and a great bread for breakfast.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 cup (115g) whole wheat flour
- 2 Tablespoons rolled oats (+ 1–2 Tablespoons, for topping)
- ⅓ cup (50g) hazelnuts, chopped
- 1½ teaspoon salt
- ½ teaspoon instant yeast
- 1½ cups (360 ml) room temperature water
- 1 teaspoon honey (optional)
Instructions
- In a large mixing bowl, whisk the flours, rolled oats, salt, and yeast together until mixed. Stir in the water and honey until a chunky, thick dough forms, then add hazelnuts and spread them out in the dough. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout (it’s OK if it doesn’t form a ball and remains all sticky). Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours) at room temperature.
- In the morning, preheat the oven to 450°F (230°C) and place a 4 to 6-quart heavy covered pot (cast iron, enamel or ceramic) inside, until you reach the desired temperature, or ideally for 30 minutes.*
- Once the oven is hot, remove the covered pot, and carefully line with parchment paper (be careful, it’s hot!). Gently scrape the dough from the bowl, shape roughly onto a ball with your hands and place in the pot (the dough will look a little bit sticky and messy but it’s normal, just let it be). Sprinkle the remaining oats on top, and place in the oven with the lid on for 30 minutes. Remove the lid, and bake for another 10-15 minutes to get the outside crust golden brown and crispy. Transfer onto a cooling rack, and let cool. It’s done!
Notes
*If you really have no time, I sometimes skip this part and it works too. Just remember that it’s better if you follow this step but you don’t necessarily have to.
NOTE: this bread doesn’t last long as it dries out quickly. It is best eaten fresh, ideally same day of baking or at the latest the day after.
Did you make this recipe?
Lastly, if you make this No-Knead Hazelnut Oat Breakfast Bread, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
