Fern Kitchen

Oat and honey loaf

one loaf · 1 hr · vegetarian

A no-knead loaf for people whose patience for kneading is short but whose patience for waiting is unlimited.

Ingredients

• 300 g strong white flour
• 100 g rolled oats
• 1 tsp instant yeast
• 1 tsp salt
• 2 tbsp honey
• 320 ml warm water
• a little oil for the tin

Method

1. Mix the dry ingredients in a big bowl.
2. Stir the honey into the warm water until it dissolves.
3. Pour the wet into the dry. Stir with a wooden spoon until everything is wet — it'll be shaggy and sticky. That's right.
4. Cover the bowl with a tea towel and leave it on the counter for an hour, or until roughly doubled.
5. Oil a loaf tin. Tip the dough in (it does not need shaping beyond a quick smooth-over with a wet spoon), scatter a handful of extra oats on top, and let it rest twenty minutes while the oven heats to 200°C / 400°F.
6. Bake 35–40 minutes. The loaf is done when it sounds hollow tapped on the bottom and the top is a deep nut-brown.
7. Cool on a rack at least twenty minutes before slicing, otherwise the inside is gummy. I know it's hard.