- 1 ¾ cups Waterwarm 130 °F
- 1 tsp Active dry yeast
- 3 cups All-purpose flourplus extra for dusting
- 1 cup Whole-grain oatsor quick oats
- 1 ½ tsp Kosher Saltor sea salt
No Knead Oatmeal Bread
With just a handful of pantry staples, this crusty No Knead Oatmeal Bread recipe is easy and delicious. The addition of whole-grain oats provides wonderful flavor and texture and makes it nutritious too. This beautifully golden loaf is especially good with a steaming bowl of homemade soup.
Start by combining the yeast and warm water in a large bowl. Whisk together and let sit for a few minutes. Then add the flour, oats, and salt to your mixing bowl. Mix the ingredients until the shaggy dough forms. After you’ve combined the dough, proof it and then turn it out on a well-floured surface. Use a dough scraper to lift the edges of the dough over the center. Repeat a few times, then transfer the dough to a lightly floured parchment paper and place it in a clean bowl for the final rise. In the meantime, heat an empty Dutch oven with a lid on in the oven. Once hot, carefully place the dough with the parchment paper into the hot Dutch oven. Be sure to use oven mitts! Bake the bread with the lid on for 30 minutes. Then remove the lid and bake until the bread has deepened in color. Carefully remove the Dutch oven from the oven, lift the bread out and place it on a wire rack to cool before slicing. Enjoy!
To make the No Knead Oatmeal Bread, you will need the following ingredients:
Steps to make No Knead Oatmeal Bread
1 | Activate yeast | 10 |
In a large mixing bowl, combine 1 ¾ cups lukewarm water and 1 teaspoon active dry yeast. Let the yeast proof for 5 to 10 minutes until foamy. | ||
2 | Add flour, oats and salt | 2 |
Add in 3 cups all-purpose flour, 1 cup whole-grain oats, 1 ½ teaspoons kosher salt and mix until combined and shaggy dough has formed. | ||
3 | 1st rise | 3h |
Cover the bowl with plastic wrap and let the dough sit in a warm spot for up to 3 hours or until doubled in size. | ||
4 | Shape dough | 2 |
Onces doubled in size, turn the dough out on a well-floured surface. The dough will be wet and sticky. Don’t punch the dough down. Use a dough scraper to fold the dough over at least 5 times. | ||
5 | 2nd rise | 35m |
Gently transfer the dough to a lightly floured parchment paper and put it in a clean bowl for the final rise. Cover with plastic wrap and let rise for 35 minutes. | ||
6 | Preheat oven | 30 |
Meanwhile, place an empty 6-quart Dutch oven with a lid on into the oven and heat the oven to 450 °F. | ||
7 | Place dough into hot Dutch oven | 1 |
Use oven mitts to carefully pull the Dutch oven out of the oven and remove the lid. Carefully place the dough with the parchment paper into the hot Dutch oven. | ||
8 | Bake | 30 |
Cover the Dutch oven with the hot lid. Return the Dutch oven back into the oven and bake for 30 minutes. | ||
9 | Bake uncovered | 10 |
Use oven mitts to carefully remove the lid from the Dutch oven and continue baking, uncovered, for 10 to 15 minutes more or until the bread has deepened in color. | ||
10 | Cool | |
Remove from the oven. Carefully lift the bread out and place it on a wire rack to cool for at least 30 minutes before slicing. | ||
11 | Serve | |
Slice and enjoy! | ||
Recipe Reviews
This bread is awesome! So easy! I just made it for the third time again this week. Thanks for sharing the recipe!
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