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No-Knead Hazelnut Oat Breakfast Bread

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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.
  • Author: Delphine Fortin
  • 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

Scale
  • 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

  1. 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.
  2. 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.*
  3. 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.

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