I appreciate a no-knead bread recipe, even better when it can be made overnight like this recipe. This is a dense bread that is great for toasting and open sandwiches. I enjoy the nuttiness the oats provide whilst also adding great texture.

What you’ll need - makes 1 loaf

  • 2 cups of white bread flour

  • 3/4 cup rolled oats

  • 2 tsp instant yeast

  • 1 tsp salt

  • 2 tbsp brown sugar (or honey)

  • 1.5 cups of lukewarm water

  • Oven-proof pot (cast iron works best or you can use a loaf tin)

Prep - overnight

  • In a cup, place the yeast and sugar in the lukewarm water and allow it to bloom (foam) for 5 minutes.

  • In a large bowl, add the flour, oats, and salt and combine.

  • Create a well in the middle of the bowl by pushing the flour to the sides of the bowl. Pour the water into the well and start combining until it comes together into a thick dough.

  • Cover the bowl with a damp tea towel and leave it on the countertop overnight.

Let’s get cooking - 1.5 hours

  • The following morning, lighly flour a clean surface and transfer the dough onto it.

  • Gently punch out the air in the dough.

  • If using a loaf tin, light shape it into a rectangle and place it in a greased and floured loaf tin.

  • If using a cast iron pot, shape the dough into a circle and place it in the greased and floured pot.

  • Cover the dough again with a damp towel and allow it to rise in a warm place for another 30 minutes.

  • In the meantime, preheat the oven to 200 degrees bake.

  • After the second rise, place the dough into the oven and bake for approximately 45 minutes until the bread is golden brown.

  • Allow to cool down before slicing. Seal in an airtime container or freeze and reheat as needed.

Love,

V