No Knead Oatmeal-Millet Bread - The Cookie of My Childhood Blog at Allrecipes.com - 150634

The Cookie of My Childhood

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

Ingredients 

    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

Directions:

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 bake:
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
 
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dmvanask

Home Town
Clarks Summit, Pennsylvania, USA

Member Since
Mar. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Slow Cooking, Mexican, Italian, Middle Eastern, Healthy, Vegetarian

Hobbies
Gardening, Hiking/Camping, Walking, Reading Books, Music

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About Me
I'm a high school English teacher and poet. I live in Central MA with my husband and our cat, Taco. Yes, my cat is named after food, but her name is also "O cat" spelling backwards. One of my greatest joys is feeding my friends and family delicious meals. When I'm not cooking, I'm probably hiking, playing the guitar, reading, or writing.
My favorite things to cook
I've become a bread-baking fanatic--from yeast breads to quick breads, I love to bake it. Nothing makes the house smell more like a wonderful home. I also like to cook meals that involve lots of chopping. Standing in the kitchen preparing a meal is a bit like therapy for me.
My favorite family cooking traditions
Each fall, we have an evening of "pesto fest," where we harvest all the basil we grew that year and turn it into pesto, which we freeze in ice cube trays. We make enough to get us all the way through until the next summer when we plant more basil.
My cooking triumphs
My biggest kitchen triumph was succeeding in making my husband's birthday cake. For his entire life, his mother has always made him the Silver Palate's Decadent Chocolate Cake. Two years ago, he decided I should make it. As much as I love baking bread, I'm not fond of baking that requires precision, so I approached the task with dread. I figured either it would be great or I'd never have to bake him a cake again. Let's just say my mother-in-law has since decided she's never baking that cake again. She's just going to leave it to me.
My cooking tragedies
Somehow thinking a meatloaf recipe that called for two pounds of beef would be a good thing to make for just my husband and myself. Mistake! Actually, that incident represents an entire category of mistakes in which I have sentenced us to eating the same thing for six nights in a row because I didn't think through the obscene quantities I was whipping up, and whatever I made wasn't worth freezing for later, but neither could we bring ourselves to throw it out.
 
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