04/04/2024
Here's the recipe! Feel free to comment if you try it...
No knead oatmeal bread
3 cups bread flour
1 ½ teaspoons salt
¼ teaspoon yeast
1 cup organic rolled oats
3 tablespoons honey
14 ounces cool filtered water
Mix flour and salt. Then add yeast and oats. Mix well. Add honey and water. Mix thoroughly. Form into a ball. Coat with olive oil. Cover with plastic wrap and let it sit for 18 - 24 hours.
Then place on a floured board and use bread scrapers or floured hands to fold over the dough. Add a little more flour until you get the desired consistency. Fold the dough in half and punch down repeatedly. The dough should be soft and smooth at this point.
Preheat oven to 450° at least 30 minutes in advance. During the 30-minute preheating, place the Dutch oven (top and bottom) in the oven to heat up. Place the dough on parchment paper to rise a second time. The parchment paper will allow you to move the bread onto the hot surface of the Dutch oven without burning your hands.
If you don’t have a Dutch oven, you can use an oiled cast iron skillet pan that has been heated in the oven. If you use the cast-iron skillet, let the dough rise on the counter first and place dough on the skillet just before cooking.
If you use a Dutch oven with a cover, cover the Dutch oven and bake 30 minutes with the cover on. Remove the cover and bake another 10 minutes or until the crust is golden brown to your liking.
If you are using an oiled skillet without a cover, bake it at 450° in the skillet for about 30 minutes. You can get a crispier crust by putting a shallow pyrex dish of water on the rack underneath the bread. This will provide steam. Tap the crust with your fingernail to check if it is done. A hollow sound means that it is ready.
