No Knead Light Oat Bread
Picture of the finished product in a BreadPot upon request.
3/4 cup wheat flour
3/4 cup quick oats
2 3/4 cups King Arthur white flour
1/4 cup honey
3/4 teaspoon instant yeast
2 teaspoons salt
1 3/4 cups water
Combine all the dry ingredients (white flour, wheat flour, quick oats, yeast, salt) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 15 seconds or more. Combine water and honey in a separate bowl and stir till honey is dissolved into the water. Add water honey mix to the dry ingredients bowl and stir for about 3 minutes until the flour is mostly stuck to the dough. Cover the top of the bowl loosely with plastic wrap. Let sit on counter top for about 12 to 18 hours (I usually do this for about 13 hours), the dough will look all bubbly on the top. Generously sprinkle flour the top of your clean counter top or a cutting board. Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl. Sprinkle a little flour on top of the dough and rub your hands together with flour. With your hands, gently stretch the dough out to a rectangle shape, and then shape the dough into an oval shape. Place in a Banneton (proofing basket) until doubled in size, about one hour, in a warm room. Then dump into a BreadPot that has been preheated to 450 degrees. Lightly spray the top with water or oil and sprinkle oats on top. Bake for 30 min. Remove cover and check the brownness and temperature (205-208 degrees indicates it’s done) 5-15 min. range. Let cool completely on rack.