This No knead oatmeal bread is fast and easy to make. A rustic homemade bread, with a beautiful crust and a tender and fluffy inside. Filled with flavor and great texture from the oats and honey.
- 1 ½ cups (340g) Lukewarm water (110F or 40C)
- 2 ¼ teaspoon (7g) instant yeast
- 3 tablespoons honey, or maple syrup
- 3 cups (370g) bread flour, and more for dusting
- 1 cup (100g ) rolled oats
- 1 teaspoon salt
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In a mixing bowl, add the lukewarm water (110F), honey and yeast. Let it sit for 10 minutes until the yeast is starting to foam.
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Stir in the flour, oats and salt with a spoon. The dough will be loose and sticky. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm and draft free spot for about an hour or until double in size.
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After an hour, turn on your oven to 450F (230C). Place a Dutch oven with the lid in the oven to heat for about 30 minutes.
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Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers or the paper.
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Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel for 30 minutes until the Dutch oven in hot. (Optional: brush the bread lightly with water and sprinkle some rolled oats on top)
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Carefully take out the Dutch oven, it will be very hot! Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for 10 more minutes.
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Let the bread cool down for about 30 minutes before you slice it.
Best eaten freshly baked, but keeps for about 3-4 days. Slice and freeze the leftovers so you can enjoy for longer.