No Knead Oat Bread

 Ingredients

• 70g light brown sugar or dark brown sugar
• 480g Bread Flour
• 60g butter, softened or Olive Oil
  
• 120g Whole Wheat Flour
• 130g old-fashioned rolled oats
• 2 teaspoons (12g) salt
• 1 teaspoon instant yeast
• 450 water.
  

 

 

 

 

 

Instructions 

1.Place all the dry ingredients in a large bowl and mix well. Add the Olive oil or butter and water  and mix well.I find that a silicone spatula works very well for this. 

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. Grease either a round or oval cast iron pot with butter and place the dough into the pot, evening it out with your spoon or spatula. 

4. Garnish by sprinkling a handful of oats on top. If baking a round loaf, slash a hash mark pattern (#) on top.

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2. Place the pot into a cold oven. To keep the bread's bottom crust from burning, set the rack in the middle, not at or near the bottom. Set the oven temperature to 230C. Bake the bread for 1 hour, then remove the lid and continue to bake for another 5 to 10 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 96C

3. Remove the bread from the oven, turn out onto a rack, and cool before slicing.