Comments on: No-Knead Honey Oat Bread

By: Teresa Laird

Teresa Laird — Sat, 05 Oct 2024 17:53:33 +0000

I made this last night and this morning. The recipe seemed a bit different, bit it was AMAZING and simple!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Thu, 19 Sep 2024 12:25:54 +0000

In reply to Mishie. Hi Mishie, is your yeast expired by chance? That could be the culprit for the bread not rising. Be sure to use room temperature water, too, and that it's not so hot that it kills the yeast. Hope this helps for next time!

By: Mishie

Mishie — Thu, 19 Sep 2024 02:22:22 +0000

Bread didn’t rise, and I’ve never had an experience where anything I made with yeast didn’t rise. It’s in the oven now, and even after trying to get it to rise a second time, it hasn’t. Not expecting this to turn out well. I’ll proof the yeast next time before mixing.

By: Susan

Susan — Wed, 28 Aug 2024 17:50:02 +0000

I’ve been making this bread for friends and family ever since the first time I saw it on one of your emails. It is ALWAYA a big hit, and people request it regularly! AND it’s so easy! Absolutely deeeelish!!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 28 Aug 2024 15:00:39 +0000

In reply to LJ Barenz. Hi LJ, absolutely, you can add up to 1 cup of raisins to this dough.

By: LJ Barenz

LJ Barenz — Wed, 28 Aug 2024 14:54:58 +0000

Can I add raisins to the dough

By: Erin @ Sally's Baking Recipes

Erin @ Sally's Baking Recipes — Sat, 24 Aug 2024 13:18:41 +0000

In reply to Gabrielle. Hi Gabrielle, yes, you would bake the bread at 425°F (218°C) in the Dutch Oven, as detailed in those instructions in the Recipe Notes. Let us know if you give this bread a try!

By: Gabrielle

Gabrielle — Sat, 24 Aug 2024 03:40:41 +0000

Can I make this safely in a 5.5 qt Dutch oven?