Can we take a minute to talk about my absolute obsession with no-knead bread?
I’m pretty sure I’ve made 30 loaves since that original post. Mostly because The Hubster says it’s the best bread ever, but also because it’s the easiest bread ever to make. Which may or may not be a good thing. Particularly when it comes to eating out.
That bread they bring you in the beginning of the meal? It pales in comparison to the bread we eat at home on a daily basis.
After 30 loaves of the basic no-knead bread in a row, I thought it was probably time to branch out. Not because we were getting sick of it (quite the contrary, actually), but I felt like I had it down to a science.
So I scoured Google and decided to try my hand at an oat-based no-knead loaf. It looked good, and included a bit of whole wheat flour into the mix. Something that the basic loaf does not include.
It was worth a shot.
The oat loaf was a big hit, both with The Hubster and with family that was in for the weekend visiting.
And it made the health coach in me happy, as it was a bit more on the whole grain side of life with rolled oats and whole wheat flour added into the mix.
Are you a no-knead aficionado? What are your favorite recipes?
No-Knead Oat Bread
- 2 1/2 cups unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats plus 1 tbs for topping
- 1 tsp salt sea or kosher
- 1/4 tsp active dry yeast
- 1 3/4 cups luke warm water
- 3- quart stock pot with a metal or glass lid or dutch oven
- Additional flour for shaping
Combine dry ingredients in a large bowl.
Add water and mix with a wooden spoon until the flour is fully mixed in. It will be a sticky mess.
Cover with plastic wrap and let sit for 10-12 hours (or up to 3 days) on the counter top. (The longer it sits, the more it will turn into a sourdough.)
When you’re ready to make the dough, place pot in oven with lid. Preheat to 425°F and let heat for 30 minutes.
With floured hands, pull the dough out of the bowl and put on a floured surface.
Fold ends of dough over a few times and shape it into a ball.
Sprinkle a handful of flour into bowl, and return dough to bowl to rest until oven is ready (about 25-30 minutes).
Remove dough from the bowl and drop it into your heated pot. Sprinkle with rolled oats if you are feeling the urge.
Cover and put into oven. Bake for 30 minutes.
Uncover, bake another 15-20 minutes or until the crust is golden.
Remove and let cool on wired rack.
Slice and serve.
Allergen InformationNightshade Free, Dairy Free, Soy Free, Egg Free, and Corn Free.