No-Knead Oatmeal Bread
Total Time
Prep: 15 minutes Rising: 2 hours Baking: ¾–1 hour
Servings
1 pound
Prep Time
15 minutes
Boiling water 2 cups 1 pound (500 g) 54.95%
Rolled oats 1 cup 4 ounces (110 g) 12.09%
Vegetable shortening or butter ¼ stick 1 ounce (30 g) 3.3%
Light molasses or honey ½ cup 6 ounces (170 g) 18.68%
Salt 1 tablespoon 18 g 1.98%
Active dry yeast 2 packages 14 g 1.54%
Eggs, lightly beaten 2 ea. 4¼ ounces (120 g) 13.19%
Whole wheat flour 6½ cups 2 pounds 910 g 100%
Total n/a n/a 1872 g 205.71%
Butter two 8-inch Dutch ovens
Combine boiling water, oats, shortening, and molasses.
Add salt, cool to lukewarm.
Add yeast and mix well.
Blend in eggs.
Gradually add flour, mixing until dough is well blended.
Place dough in greased Dutch oven; let rise until double (about two hours).
Bake in Dutch oven for 45 minutes with 5 briquettes on bottom and 11 on top.
45 minutes
Place in a well-greased round pan.
Let rise until doubled.
Bake in conventional oven for 1 hour at 350°F.
1 hour
- •Rising bread requires warmth. Cool or dry weather inhibits the process. When outside temperatures are too cool for breads to rise, place 3–4 hot coals on top of the oven with bread inside. If it's windy, provide a windbreak.
- •Start baking breads slightly before reaching the "double" stage. As the oven heats, the dough continues to rise. Have the bottom heat ready to go when the bread is. Add top heat immediately. When bread is ⅔ baked, take off bottom heat.