No-Knead Oat Bread
No-Knead Oat Bread
(24)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 1 large loaf |
Ingredients
- 4 cups Sir Lancelot Unbleached Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur white whole wheat flour
- 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
- 1/3 cup brown sugar
- 1/4 cup soft butter
- 2 teaspoons salt
- 1/2 teaspoon instant yeast
- 2 1/4 cups cool water
Directions
1) Put all of the ingredients into a large bowl. Stir, then use your hands (or a stand mixer) to mix up a sticky dough. Continue to work the dough enough to incorporate all the flour, or beat for several minutes in a stand mixer.
2) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it will become bubbly and rise quite a bit, so be sure your bowl is large enough.
3) Turn the dough out onto a lightly floured surface. To make a single loaf, choose a 14" to 15" long lidded stoneware baker; a 9" x 12" oval deep casserole dish with cover; or a 9" to 10" round lidded baking crock.
4) Shape the dough to fit, and place it in the lightly greased pan of your choice, smooth side up. Cover and let rise at room temperature for about 1 hour, until dough has become puffy and fills the pan about 3/4 full.
5) Garnish by sprinkling a handful of oats on top, if desired. If baking a round loaf, slash a hash mark pattern (#) on top.
6) Place the pan into a cold oven. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 205°F.
7) Remove the bread from the oven, turn out onto a rack, and cool before slicing.
Yield: 1 large loaf
Reviews
- 02/11/2012
- Amazing recipe. So easy and adaptable. I swapped KAF all purpose for KAF bread flour, and swapped out 1/2 cup of that for oat bran. Next time I will try it with oat flour. It seems impossible to screw up. One important point: this recipe works best when you use spring water as opposed to tap water. The chlorine in tap water kills some of the yeast reducing the rise. I used tap water and had to double (even triple) the amount of yeast for the same result. This time, I turned the oven to 425 and the loaf was moister, but that could just be my oven. Also, I decided to try a knead. I gave it seven minutes of kneading before I put it in the dutch oven to rise. There was no apparent difference in the crumb, but the flavor was a bit better. The kneading distributes the yeast. With or without the kneading, this bread is just terrific. Highly recommended.
- 01/15/2012
- This was my first endeavor into making bread. I used an All-Clad 10-inch diameter stock pot as the vessel on the middle rack of my oven. It was easy to make and came out perfect. I baked it for 50 minutes covered and 10 minutes uncovered. It came out at just over 200 degrees.
- 12/02/2011
- Followed recipe as written, and baked in a covered cast iron Dutch oven for 50 minutes covered, 5 minutes uncovered. Moist, delicious and slightly sweet, with a dark brown--but not hard--crust. Those last few minutes require watching, as crust darkens quickly. A big hit, even with the "white bread only" members of our family. No-knead breads have caused a big revolution here, as they fit easily into our ultra-busy schedules. Now we bake virtually all our own bread.
- 06/17/2011
- 06/17/2011
- 04/16/2011
- This is really good. I used olive oil instead of butter and didn't have enough of the Sir Lancelot, so I made up the difference with bread flour. I baked this in my covered stoneware baker and the crust was excellent. I considered adding wheat gluten but didn't, and I didn't need to. I will make this again, and will start to experiment with increasing the proportion of whole wheat flour.
- 03/07/2011
- This bread has a nice rich flavor, an even, slightly chewy crumb with a crispy crust. I used about 10 - 12 oz KA Sir Lancelot Flour and 7 - 9 oz KA all purpose (always for a total of 17 oz called for in recipe), KA white whole wheat, and KA old fashioned rolled oats. I have made this loaf with grocery store old-fashioned oats and I believe the KA oats make a difference in the rich flavor of this loaf. I noticed that several commenters had very dark crusts. I know that KA recommends starting with a cold oven - but I have not had good results with that technique. The technique I use for all my no-knead loaves is to preheat my enameled cast iron 9 x 11 oval dutch oven to 450 degrees. I do the final dough rise in a similarly shaped dish lined with parchment. When the dough is ready for the oven I quickly (and oh so carefully - it is hot!) remove the 450 degree dutch oven from my oven, then who ever is around helps me by taking one end of the parchment cradeling the bread and I grab the other to lift the risen dough from oval rising dish into the hot dutch oven, place hot lid on dutch oven and pop the whole thing back in the hot oven. I find it takes about 40 minutes to bake a large loaf and I do not ever remove the lid, except to check temperature. This gives me a nice golden brown top, my family does not like dark crust. Since I read that this technique can easily damage your dutch oven, two years ago I purchased a reletively inexpensive dutch oven from Costco and have been making at least a loaf per week ever since . Bottom line - great bread recipe and using KA ingredients makes the difference between good and great flavor results.
01/31/2011- I think this bread turned out okay and it tastes good. Similar to another baker, I left the bread in the oven for about 10 minutes after the prescribed maximum time but the internal temperature only hit about 201 F. I took it out of the oven because I was worried that the bottom would be burnt. Looking at the loaf bottom, in another 2-3 minutes it would have been charred. After letting the loaf cool for about four hours I cut it open and the crumb was a bit soft. However, I might try it again but next time I might try putting a sheet pan under the pot after the 45 minutes or making half a loaf so that it bakes faster.
- 01/31/2011
- Great tasting bread, however, the bottom burned because I was waiting for my (accurate) insta read thermometer to reach the stated temperature. Next time, I'll just eyeball it.
- 11/22/2010
- This has become one of my all-time favorite bread recipes, no-knead or otherwise. It turns out perfect every. single. time. It has a wonderfully chewy crust and tender, moist crumb, and looks almost as good as it tastes. The bonus is how unbelievably easy it is to make - I tell my kitchen-challenged husband, 'Honey, even you could make this!'...Try it, you won't be sorry you did.
