Cookbook:No-Knead Oatmeal Bread

No-Knead Oatmeal Bread
Category	Bread recipes
Servings	1 pound
Time	Prep 15 minutes Rise 2 hours Bake ¾-1 hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | Bread

Ingredients

Ingredient	Volumetric/Count	Imperial Weight	Metric 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	4¼ ounces	120 g	13.19%
Whole wheat flour	6½ cups	2 pounds	910 g	100%
Total	n/a		1872 g	205.71%

Procedure

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).

Dutch oven

1. Bake in Dutch oven for 45 minutes (350°F). Place 5 briquettes on bottom and 11 on top.

Conventional Oven

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

Tips, Notes, 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.