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No Knead Oven-Raised Bread

What you need: 

1 tablespoon brown sugar
1 1/4 cups boiling water
1/2 cup rolled oats
3/4 cup cold water
1/2 tablespoon dried yeast
flour (*see note) plus 1 teaspoon salt
seeds to sprinkle on top (**see note)

What you do: 

I've been baking this bread for over 25 years. It is a recipe outline. Infinitely variable. Wonderfully delicious. Experience has proved that bread is hugely forgiving.
In a large bowl, dissolve 1 tablespoon of vegan brown sugar in 1 1/4 cups of boiling water. Add 1/2 cup of rolled oats and 3/4 cup cold water. Stir. Sprinkle 1/2 tablespoon of dried yeast over the surface, without stirring, and leave for 5-10 minutes, until frothy. Stir in enough flour (see note) plus 1 teaspoon salt to form a dough which resembles a scone (US biscuit) dough.
Well oil a 1kg (US 2 pound) bread pan and spoon dough in. Smooth the surface with an oiled spatula, pulling surface edges towards the center a little as you go. If desired, sprinkle the surface with some seeds, such as sunflower, pumpkin, sesame, linseed or poppy seed and press lightly onto the surface.
Place in a 50 degrees Celsius (125 Fahrenheit) oven (if using a fan oven, do not engage the fan at this stage, or switch the oven off once it has reached the desired temperature) to rise, until the dough has reached the top of the tin and formed a slightly domed surface above it. This takes approximately 35 minutes.
When risen, increase oven temperature to 190C (375 Fahrenheit) and bake for 50 minutes. Leave in the tin for 5 minutes before loosening the sides with a knife and sitting the loaf crosswise on top of the tin to cool. If using a fan oven, the final cooking time may be reduced by approximately 10 minutes. Experiment (the ultimate key to successful bread making).
*Flour options: This bread may be baked with innumerable combinations of flours and grains. To start with, try 1/3 white and 2/3 wholemeal. Vary this combination and add other ingredients as you become more familiar with the process.
**Other possible additions: Try whole or ground linseeds, pumpkin seeds, sunflower seeds, wheat germ, ground millet, dried fruit and spice (makes great toast), kibbled grains. Let imagination be your guide.

Preparation Time: 
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I now make this every week.  I use 1 Tbsp. yeast, and found that 3 1/4 cups of flour works best for me.  I use 1 cup whole wheat flour, 1 cup whole wheat bread flour and 1 1/4 cups regular bread flour.  I have a slice everyday with my homemade soup for lunch.  Thanks for the great, easy recipe!


I tried this with 2 cups white and 1 whole wheat flour and everything else the exact way in the recipe.I liked it but it didn't rise alot and I thought it would have been perfect if it did.Any advice?


I just made this  bread, it tasted great!  :)>>>

It didnt rise as much as I would have liked, next time I will add more yeast.

My version of this loaf was 1/2 cup of steel cut oats, 1/2 ground flax seeds, 1.5 cups of whole wheat flour, and 1 cup of white flour... I topped off the bottom of the pan and the top of the loaf with white sesame seeds..... this makes AMAZING cucumber sammichs! (vegan mayo + cucumber slices)

Yummy! I cant wait to make it again  :)


VeggieEuroPagan I'm glad you had such success with the recipe, wonderful.  I am very curious as to why you added a pinch of baking soda?  It really doesn't need baking soda, the yeast does all the work.  Sesame seeds make such a tasty addition to the crust, great choice.  As you say, this is a very adaptable recipe, that's what bread baking is all about I reckon.


Absolutely perfect recipe! I especially love how adaptable it is!

I made a few changes: left out the oats, added about a tablespoon of nutritional yeast and herbes de Provence, plus a pinch of baking soda with the dried yeast. I also added maybe a quarter cup of milled flax seed after I mixed the flour in. I sprinkled sesame seeds in the bottom of my well-greased baking pans, let rise, then baked at 350 degrees Farenheit until a delightful golden brown.

I just finished a sandwich of this bread and vegan chick'n patty alongside sliced beets. Yummy! This is now my favourite bread recipe.

Many thanks for sharing it! I can't wait to experiment some more with this recipe!


Great to find that this recipe has been galloping along happily without me!  It doesn't need me to sell it after all, I guess that's because is good enough to sell itself, well in my opinion it is anyway.  There was a question about using soya milk, I would say "go for it", nothing like experimentation especially when it comes to cooking.

Rebecca  :)


Worked wonderfully!!! Super easy to make!!! Will definitely use again.  I used 1/2 cup ground flaxseed, and 2 1/2 cups of Organic Flour. 


Mayhaps I baked for too long, but this turned out to be really dense and moist.  :-\ Is it supposed to be that way or have I just lost my touch?


;)b  This is the absolute best bread I have EVER had!  I plan to make this for every holiday!  Thank you so much for the recipe!!!


I had been looking for recipes that i could convert into gluten free when i found this one, and it's worked great! i use an even combination of tapioca flour, brown rice flour, and soy flour (1 1/2 c. ea) and i couldn't be happier. The texture is pretty crumbly, like a quick bread, but it's surprisingly light for what I expected. Oh, and I replaced the oats with flax meal. I'm sure if i added some xantham gum it would be even airier and wheat like, but for now I'm happy with it. Thanks so much for such a flexible recipe template! :)>>>



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