Cookbook:No-Knead Oatmeal Bread

No-Knead Oatmeal Bread
CategoryBread recipes
Yield1 pound
TimePrep: 15 minutes
Rising: 2 hours
Baking: ¾–1 hour

Cookbook | Ingredients | Recipes | American cuisine | Bread

Ingredients edit

Ingredient Count Volume[note 1] Weight Baker's %[note 2]
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 edit

Batter edit

  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 edit

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 edit

  • 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.