Updated; No-Knead Rolled Oats Bread

I promise this isn’t turning into a bread-blog, but my goodness, did we ever make a beauty of a loaf of bread yesterday! This is our No-Knead Rolled Oats Bread.

I checked out Steve’s Kitchen on YouTube and followed his super simple instructions and wow, what a beautiful loaf! It rose up almost to the lid of my cast iron Dutch oven!

I’ll add the recipe and instructions a bit later today so check back later today.

Update – the “recipe”.

  • 3 1/2 cups flour (I typically use unbleached white flour)
  • 1 tablespoon of yeast
  • 1 1/2 teaspoons of salt
  • 1 1/2 cups of warm water
  • 1 tablespoon of honey
  • 1 cup of rolled oats

Put the water in a big mixing bowl, add the dry ingredients (except the oats). Mix until you have a big old ball of sticky dough. Sprinkle a pinch at a time of flour on top of the ball of dough so that you can mix and knead a little with your hands.

  • Add the rolled oats and work them into the ball of dough.
  • Let it rise for a few hours. Whatever is convenient for you. This last loaf I made I mixed it in the morning and then the kids and I baked it in the evening.
  • Before baking the bread, the kids and I kneaded the dough out into a flat shape and then folded it over on itself a number of times (10 or 15). The kids were having fun so we continued.
  • Then we put it in a pan to let it rise (we call this “proofing” the dough) again for about half an hour.
  • While the dough was on its final rise we put our cast iron dutch oven in the oven and cranked it up to 450 degrees.
  • Out of the pan, into the smoking hot dutch oven, lid on, into the oven for 30 minutes.
  • Lid off for about 5 minutes to let the top get roasty-toasty brown, and the bread is done.

That’s it. Want to see how it is done? Watch Steve make a No-Knead Rolled Oats Bread – he makes it look super easy.

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