A soft, chewy, slightly sweet wheat and oat bread that makes a really good morning toast. Butters beware!
No-Knead Oat Bread
(adapted from King Arthur Flour)
Makes one boule in a 4-6 quart pot.
2 c. bread or all-purpose flour
1/2 c. whole wheat flour
3/4 c. rolled oats (not quick-cooking)
2 TB brown sugar
2 TB melted butter, cooled
1 tsp. salt
1/4 tsp. instant or dry active yeast
1 to 1 1/4c. cool water
oats or oat flour, for dusting
Mix the flours, oats, sugar, salt, and yeast together in a large bowl. Stir in the melted butter and enough water to make a sticky, shaggy dough. Cover and let it rest at room temperature for at least 8 hours. (I used more or less the same timetable from making Jim’s bread.)
Lightly flour a work surface and scrape the dough out onto it. Fold it over on itself a few times, loosely cover, and let it sit for 15 minutes. Flour a large plate (I used food processor-ed oats). Gently gather the dough into a ball and place it on the plate, seam side down. Let it rest again for 1 to 2 hours.
Near the end of the rest, place a 4-6 quart lidded cast iron enamel or ceramic pot in the oven. Preheat the oven to 450ºF for 30 minutes. Test the dough’s readiness by poking it — it should hold the poke.
When the dough is fully proofed, carefully remove the preheated pot from the oven. Slide the dough in, seam side up. Give the pot a little shake to even it out. Sprinkle oats or oat flour on top, put the lid on, and bake for 30 minutes.
Remove the lid and bake uncovered for another 15-30 minutes, until the bread is a crusty, dark golden brown. Carefully remove the bread from the pot and cool on rack. Let it cool completely before slicing.