Rustic No-Knead Oat Bread with Beer

January 2024 View more

By Kelli Ra Anderson

Rustic No-Knead Oat Bread with Beer

Bread and beer, one of humanity’s favorite dynamic duos, come together in this no-knead, less-fuss recipe, a method popularized in the early 2000s. With its distinctively wet dough, the addition of oats, and long overnight proof, the resulting bread has an amazing texture (both soft and chewy) and depth of flavor. Beginner-friendly, it’s a hearty partner for any winter stew or meal—or just perfect toast.

Ingredients for Rustic No-Knead Oat Bread with Beer

MAKES 1 boule (round loaf)


3½ cups bread flour
1 packet of instant rapid-rise yeast
2 tablespoons maple syrup
2 teaspoons salt
12 ounces lager or stout
1 cup whole rolled oats
⅔ cup boiling water
1 egg white
1 tablespoon water



1. Soak 1 cup of oatmeal in the boiling water. Set aside.

2. In a large bowl mix flour, salt, and instant yeast.

3. Pour beer, syrup, and cooled oatmeal into the dry ingredients. Stir just until no dry flour remains. (Dough will be sticky and have a ragged appearance.)

4. Cover with plastic wrap and let rise in a warm place for 1 hour. Then place the covered dough in the refrigerator overnight for 8 to 24 hours.

A dough ball


5. With lightly flour-dusted hands, gently loosen the dough from the sides of the bowl and tip out onto a lightly floured surface. Form the dough into a ball, pulling toward you and turning to create a tight, smooth, rounded surface. Tuck any seams underneath.

6. Place the dough seam-side up into a bowl lined with a floured dish towel or a floured banneton, and let it rise until it’s double in size (about 2 hours).

7. Halfway during the rise, place a Dutch oven with its lid into a cold oven and preheat to 450 degrees for an hour.

8. Place a large piece of parchment paper over a dinner plate and, paper-side-down, cover the bowl of risen dough. Invert the bowl and plate to release the dough into the middle of the parchment.

9. Lightly brush the dough with egg wash (egg white and water) and sprinkle with additional oats. Score the dough with a slash or X using a bread lame or knife.

10. Lifting the parchment by the corners, set the dough into the hot Dutch oven and close the lid. Bake for 30 minutes.

11. Remove the lid and bake for an additional 10 to 15 minutes or until the center of the bread reaches 195 degrees.

12. Cool completely before serving.

PRO TIP: No Dutch oven? No problem. Pour boiling water into a baking pan on a lower oven rack (steam creates crispier crust and a fuller rise). Transfer the parchment and dough onto a baking sheet, place on a rack above the boiling water, and bake until the internal temperature is 195 (40 to 54 minutes).


Photos: Courtesy of Kellira Media