Oat & Oregano No-Knead Bread
Oat & Oregano No-Knead Bread
This herb bread is super easy to prepare and will fill your home with a wonderful aroma! I used a Dutch oven to make it, but you could also use a covered metal pot or an oven-safe casserole dish. However, if you've never baked bread in a Dutch oven, you're really missing out! The water vapor released by the dough is trapper inside the pot's heavy wall, creating a hot environment with the perfect amount of steam to create air pockets inside your bread. Making bread has never been so easy!
Ingredients
- 2 tbsp active dry yeast
- About 2 cups warm water divided
- 1 tsp maple syrup
- 3 cups whole wheat flour
- 3/4 cup quick oats
- 1/2 cup quick oats ground
- 2 tbsp dried oregano
- 1 tbsp coarse salt
- 1/4 cup olive oil
Instructions
- In a cup, dissolve the yeast in 1/2 cup of warm water, then add the maple syrup to help it bloom. Set aside until the yeast foams up, 5 to 10 minutes.
- In a large mixing bowl, stir together the flour, oats, ground oats, oregano and salt until combined. Form a small hole in the middle and pour the olive oil and dissolved yeast.
- Using a metal spoon, start mixing and then gradually add more warm water until a soft dough is formed. The dough should remain sticky, but it shouldn’t feel “wet”.
- No need to knead, simply cover the bowl with a plastic wrap and let the dough rise for 1h in a warm place. At the same time, place a Dutch oven in the oven while preheating to 500°F.
- After 1 h, oil your hands, punch the dough down and form a smooth ball. Remove the Dutch oven from the oven and transfer the dough. Sprinkle extra oats over the top.
- Bake covered for 25 min at 500°F. Then, remove the lid and bake uncovered for 10-15 min at 450°F, until a dark golden crust is formed.
- Allow to cool completely on a cooling grid before slicing.
