No Knead Oat Bread
From King Arthur Flour
We were gifted ingredients as well as the nifty cast iron pan to bake it in as a Christmas gift last year. Things happened and we didn't make our first batch until a month or so ago. It was a raving success. Kids asked for it weeks after it was gone. Another batch is rising right now. Breakfast of champions. We like this bread toasted best. It also makes great grilled cheese sandwiches.
1/3 c (2 1/2 ounces) brown sugar, packed
4 cups (17 ounces) High Gluten Flour
1/4 cup ( 4 tbs or 2 ounces) softened unsalted butter
1 cup (4 ounces) white whole wheat flour
1 1/2 cups (5 ounces) rolled oats, not quick cook oats
2 tsp salt
1/2 tsp instant yeast
2 1/4 c (18 ounces ) cool water
Put all ingredients in a bowl and mix to combine, either in a stand mixer or using your hands to form a sticky dough.
Continue until all the flour in combined into your dough.
Cover with plastic wrap and let sit overnight or at least 8 hours to rise.
Turn the dough onto a floured surface and knead to make the dough into a 10 inch wide dome or boule shape.
Please seam side down in a lightly greased baking dish.
Cover with the lid and let sit for another hour or until the bread fills the pan about 3/4 full.
Mark slash marks on the top and scatter more oats on to if using
Recover and put the crock in a cold oven.
Set oven for 450 and bake for 45-50 minutes then remove the lid and cook for another 5-15 minutes or until the bread is a deep golden brown and the internal temperature reaches 205.
Remove from baking crock onto a rack and cool completely before slicing.
We were gifted ingredients as well as the nifty cast iron pan to bake it in as a Christmas gift last year. Things happened and we didn't make our first batch until a month or so ago. It was a raving success. Kids asked for it weeks after it was gone. Another batch is rising right now. Breakfast of champions. We like this bread toasted best. It also makes great grilled cheese sandwiches.
1/3 c (2 1/2 ounces) brown sugar, packed
4 cups (17 ounces) High Gluten Flour
1/4 cup ( 4 tbs or 2 ounces) softened unsalted butter
1 cup (4 ounces) white whole wheat flour
1 1/2 cups (5 ounces) rolled oats, not quick cook oats
2 tsp salt
1/2 tsp instant yeast
2 1/4 c (18 ounces ) cool water
Put all ingredients in a bowl and mix to combine, either in a stand mixer or using your hands to form a sticky dough.
Continue until all the flour in combined into your dough.
Cover with plastic wrap and let sit overnight or at least 8 hours to rise.
Turn the dough onto a floured surface and knead to make the dough into a 10 inch wide dome or boule shape.
Please seam side down in a lightly greased baking dish.
Cover with the lid and let sit for another hour or until the bread fills the pan about 3/4 full.
Mark slash marks on the top and scatter more oats on to if using
Recover and put the crock in a cold oven.
Set oven for 450 and bake for 45-50 minutes then remove the lid and cook for another 5-15 minutes or until the bread is a deep golden brown and the internal temperature reaches 205.
Remove from baking crock onto a rack and cool completely before slicing.
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