Oat Bread No Knead KA

By mariannefeldman

No-Knead Oat Bread

Plan ahead for this easy bread; an overnight or all-day rise gives it terrific flavor.

Volume
Ounces
Grams
Recipe summary
Hands-on time:
15 mins. to 30 mins.
Baking time:
50 mins. to 1 hrs 5 mins.
Total time:
9 hrs 55 mins. to 10 hrs 55 mins.
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

Preparation

Step 1

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