No Knead Oat Bread (Dutch Oven)
This easy no knead bread are loaded with oats, perfect for toast, sandwiches and snacking.
Ingredients
- 1 1/2 cup Warm tap water
- 2 tbsp Sugar or maple syrup or honey
- 1 tbsp Olive oil
- 1 tbsp Instant dry yeast
- 1 cup All-purpose flour
- 1 1/2 cup Whole wheat flour
- 1 cup Oats
- 1/2 tbsp Salt
Instructions
- Put all ingredients into a large bowl. Stir with a wooden spoon until combined. The dough will be sticky, but that’s fine. As long as all the flour has been absorbed, you’re good.
- Cover the bowl with plastic wrap or a clean kitchen towel and let sit at room temperature for at least 2 hours. It will become bubbly and rise quite a bit, so be sure your bowl is large enough.
- Once risen, stir the dough to roughly form a ball, cover, and refrigerate overnight (at least 8 hours).
- When ready to bake, remove the dough from the fridge and use your hands to form it into a ball (I find this is easiest when I wet my hands first).
- Cut a 10-inch or larger square of parchment paper and sprinkle a small handful of oats in the center, then place the ball of dough on top of the oats. Add another few pinches of oats on top, and cover with plastic wrap and let rise in a warm place for 1-2 hours (or until about 50% larger than it’s original size).
- When dough is nearly done rising, turn your oven on to 400 degrees Fahrenheit. If you have a large dutch oven or cast iron skillet, put it into the oven to get hot while the oven preheats. If you don’t have either of those, you can use a large oval or round oven-safe dish, or even a cookie sheet, which doesn’t need to be preheated.
- When dough is nearly done rising, turn your oven on to 400 degrees Fahrenheit. If you have a large dutch oven or cast iron skillet, put it into the oven to get hot while the oven preheats. If you don’t have either of those, you can use a large oval or round oven-safe dish, or even a cookie sheet, which doesn’t need to be preheated.
- Remove bread from the oven and wait as long as you possibly can before cutting into it (ideally until its just barely warm, or even until it’s fully cold.
- Store leftover bread in an airtight container at room temperature for 3-4 days, or slice and store in the freezer for several months.