No Knead Oatmeal-Millet Bread
Jan. 14, 2010 11:50 am
Updated: Jan. 14, 2010 11:52 am
Recently I made some adaptations of my favorite no knead bread to add some more whole grains. Although I can't have whole wheat flour due to IBS, oatmeal and millet are whole grains that add nutrition to this bread, and also make the crumb a bit softer than just using white flour. Enjoy!
No-Knead Oatmeal Bread
1/2 c. rolled oats
1/4 c. millet
1.5 tsp salt
1.75 tsp yeast
2.5 c. all purpose flour
1 c. water, boiling
1/2 c. water, warm (about 110 degrees)
*Special equipment: Either a dutch over or an oven-proof stock pot with oven-proof tight fitting lid
Corn meal for dusting
To prepare the dough:
Pour 1 c. boiling water over the oats and millet in a very large mixing bowl. Let cool to warm.
Place the yeast and salt in a small bowl. Pour the warm water over it, stirring gently, and let that sit to dissolve for a few minutes.
Add the yeast mixture to the oat mixture. Add the all purpose flour. Stir until all ingredients are combined into a shaggy ball of dough. Cover with plastic wrap or a towel and let rise in a warm, draft-free place for 2 hours. I always let mine rise in the oven--no drafts in there!
Once the dough has been rising for 2 hours you have a choice: Make 1 small loaf now and refridgerate the rest for later, or make one large loaf. Either way, it is best to place the entire bowl in the fridge for at least four hours as the dough will handle best when cool.
To make a small loaf (perfect for two-person households who don't like stale bread), use a serrated knife to cut the dough in half. Cover the remaining dough and refrigerate for up to one week. Note, press plastic wrap gently to the surface of the dough or a hard crust will form. Do not seal in an air tight contain as gasses from the yeast need to escape. Also, you can freeze the remaining dough and store for a couple of months. Just let it thaw before baking.For a large loaf use all the dough. I will note baking time adjustments below.
Using floured hands, shape the dough into a ball and set it on a floured surface to come to room temperature for about 40 minutes. Cover with plastic or a towel. 20 minutes before baking time, place a dutch oven or stock pot in the oven with the rack set low. Preheat the oven to 450.
Carefully remove the dutch oven from the oven. Use a serrated knife to make a few slashes on top of the dough, toss a little corn meal into the bottom of the dutch oven, gently drop the dough in, close the lid and place it back into the oven. Don't worry if the dough loses its shape when you put it in the dutch oven. It will sort itself out.
For a small loaf, bake 22 minutes with the lid on. Remove the lid, lower the oven temp to 425 and bake 13 minutes.
For a large loaf, bake for 30 minutes with the lid on. Remove the lid, lower the oven temp to 425 and continue to bake for 15 minutes.
The loaf will be golden on top and will sound hollow when you tap the bottom.
Cool for one hour on a wire rack before slicing. Enjoy!
Source of recipe: I created this recipe after trying many other versions of no-knead bread and regular yeast breads. I combined ideas to create this masterpiece.
Don't be daunted by long instructions. Actually this is so easy you can mix a double batch and have enough dough to last you a week and a half, and it is really hard to screw up!
Makes: 1 or 2 loaves, Preparation time: 10 min + rise time, Cooking time: 45 minutes