Are you tired of complicated bread recipes that require hours of kneading and professional baking skills? Get ready to revolutionize your home baking with this incredibly simple No-Knead Oatmeal Bread that even complete beginners can master! This foolproof recipe transforms basic ingredients into a golden, rustic loaf that's so delicious, you'll never want store-bought bread again. Imagine pulling a warm, aromatic loaf out of your oven with minimal effort – that's exactly what this recipe promises!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup rolled oats
- 1 cup warm water
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
Instructions
- In a large mixing bowl, combine 1 cup of rolled oats and 1 cup of warm water. Stir gently to ensure the oats are fully submerged in the water. Let this mixture sit for about 10 minutes to allow the oats to absorb some moisture and soften.
- After the oats have soaked, add 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of instant yeast to the bowl. Use a wooden spoon or spatula to mix the ingredients together until a shaggy dough forms. Make sure there are no dry patches of flour left in the mixture.
- Once the dough is combined, cover the bowl with plastic wrap or a clean kitchen towel. Let it rise at room temperature for about 30 minutes. This resting period allows the yeast to activate and the dough to rise slightly.
- After the dough has rested, it will be somewhat sticky and wet. Lightly flour a clean surface and turn the dough out onto it. With floured hands, gently shape the dough into a round loaf. Do not knead the dough; simply form it into a ball.
- Transfer the shaped loaf onto a parchment-lined baking sheet or into a well-greased Dutch oven. If using a baking sheet, you can also sprinkle some additional oats on top for added texture and decoration.
- Cover the loaf loosely with a kitchen towel and let it rise for another 15-20 minutes while you preheat your oven to 425°F (220°C).
- Once the oven is preheated, remove the towel from the loaf. If using a Dutch oven, you can place the lid on before baking. If baking on a sheet, place the loaf directly into the oven.
- Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. If using a Dutch oven, remove the lid for the last 10-15 minutes of baking to achieve a crispier crust.
- Once baked, remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. This cooling period helps the bread set and makes it easier to slice.
- Enjoy your homemade no-knead oatmeal bread fresh, or store it in an airtight container for up to a week.
Tips
- Water Temperature Matters: Use warm water (around 110°F) to activate the yeast effectively without killing it.
- Don't Overmix: When combining ingredients, mix just until a shaggy dough forms. Overmixing can make the bread tough.
- Patience is Key: Allow sufficient rising time to develop flavor and texture.
- Moisture Check: The dough will be sticky – this is normal! Resist the urge to add too much extra flour.
- Parchment Paper Trick: Use parchment paper for easy transfer and to prevent sticking.
- Crust Perfection: For a crispier crust, place a pan of water on the bottom rack of the oven while baking.
- Cooling is Crucial: Always let the bread cool completely before slicing to maintain its structure.
- Storage Tip: Store in an airtight container and consume within a week for maximum freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
