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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

No-Knead Oatmeal Bread

Serves 1 · 60 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups / 1 pound (500 g) Boiling water
  • 1 cup / 4 ounces (110 g) Rolled oats
  • ¼ stick / 1 ounce (30 g) Vegetable shortening or butter
  • ½ cup / 6 ounces (170 g) Light molasses or honey
  • 1 tablespoon / 18 g Salt
  • 2 packages / 14 g Active dry yeast
  • 2 ea. / 4¼ ounces (120 g) Eggs, lightly beaten
  • 6½ cups / 2 pounds 910 g Whole wheat flour

Method

  1. Butter two 8-inch Dutch ovens
  2. Combine boiling water, oats, shortening, and molasses.
  3. Add salt, cool to lukewarm.
  4. Add yeast and mix well.
  5. Blend in eggs.
  6. Gradually add flour, mixing until dough is well blended.
  7. Place dough in greased Dutch oven; let rise until double (about two hours).
  8. Bake in Dutch oven for 45 minutes with 5 briquettes on bottom and 11 on top.
  9. Place in a well-greased round pan.
  10. Let rise until doubled.
  11. Bake in conventional oven for 1 hour at 350°F.