Cookbook:No-Knead Oatmeal Bread

No-Knead Oatmeal Bread
Category	Bread recipes
Yield	1 pound
Time	Prep: 15 minutes Rising: 2 hours Baking: ¾–1 hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | Bread

Ingredients

Ingredient	Count	Volume	Weight	Baker's %
Boiling water		2 cups	1 pound (500 g)	54.95%
Rolled oats		1 cup	4 ounces (110 g)	12.09%
Vegetable shortening or butter	¼ stick		1 ounce (30 g)	3.3%
Light molasses or honey		½ cup	6 ounces (170 g)	18.68%
Salt		1 tablespoon	18 g	1.98%
Active dry yeast	2 packages		14 g	1.54%
Eggs, lightly beaten	2 ea.		4¼ ounces (120 g)	13.19%
Whole wheat flour		6½ cups	2 pounds 910 g	100%
Total	n/a	n/a	1872 g	205.71%

Procedure

Batter

1. Butter two 8-inch Dutch ovens
2. Combine boiling water, oats, shortening, and molasses.
3. Add salt, cool to lukewarm.
4. Add yeast and mix well.
5. Blend in eggs.
6. Gradually add flour, mixing until dough is well blended.
7. Place dough in greased Dutch oven; let rise until double (about two hours).

Cooking

Dutch oven method

1. Bake in Dutch oven for 45 minutes with 5 briquettes on bottom and 11 on top.

Conventional oven method

1. Place in a well-greased round pan.
2. Let rise until doubled.
3. Bake in conventional oven for 1 hour at 350°F.

Notes, tips, and variations

• Rising bread requires warmth. Cool or dry weather inhibits the process. When outside temperatures are too cool for breads to rise, place 3–4 hot coals on top of the oven with bread inside. If it's windy, provide a windbreak.
• Start baking breads slightly before reaching the "double" stage. As the oven heats, the dough continues to rise. Have the bottom heat ready to go when the bread is. Add top heat immediately. When bread is ⅔ baked, take off bottom heat.