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No Knead Oatmeal Bread

A fluffy and tender no knead bread that both bread-baking beginners and aficionados will adore. Molasses and oats add rich, complex flavor.
No Knead Oatmeal Bread
Yield 1 loaf

Ingredients

  • 2 3/4 cups bread flour
  • 1/2 cup quick rolled oats
  • 2 teaspoons table salt
  • 1 cup water
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast (110-115°F)
  • 3 tablespoons shortening or butter (softened)
  • 1 large egg (room temperature)
  • 3 tablespoons light molasses

Instructions

  • In medium bowl, add flour, oats, and salt; mix well, and set aside. Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; beat on medium speed for 3 minutes.
  • In a stand mixer bowl, add warm water and yeast. Let rest 5 minutes. Add shortening, egg and molasses. Whisk to combine. Add 1/2 of the flour mixture; beat 2 minutes on medium speed using the paddle attachment. Beat 2 minutes on medium speed. Add the rest of the flour mixture and beat again until smooth, about 1 to 1 1/2 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • Scrape down batter from sides of bowl. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until doubled, about 30 to 40 minutes.
  • Grease one 5x9-inch OR 4½x8½-inch loaf pan.
  • Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pan. Tap pan on table to settle the batter. Let rise only until edges of batter come to within 1-inch of top of large pan or reach top of smaller pan, about 30 minutes.
  • Preheat oven to 375°F.
  • Bake 40 to 50 minutes or until well browned on sides and top. Remove from pans and cool on racks. Brush with butter.

Notes

Photo by Well Plated by Erin.