Recipes > No Knead Oatmeal Casserole Bread Find A Store No Knead Oatmeal Casserole Bread This rustic, no-knead bread is slightly sweet, thanks to a touch of molasses, and oatmeal gives it a nice, chewy texture. Watch video tutorial below. Yield 1 loaf Print Recipe Pin Recipe 1 Reviews Ingredients1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast2 3/4 cups bread flour, divided1/2 cup rolled oats (quick or regular)1 1/2 teaspoons table salt1 cup warm water (120-130°F)3 tablespoons vegetable oil3 tablespoons molasses (light)1 large egg (room temperature)Egg wash: 1 egg white mixed with 1 teaspoon water (optional)Oats for topping (optional) InstructionsIn a stand mixer bowl, combine yeast, 1 1/2 cups flour, oats and salt. Add water, oil and molasses to flour mixture; blend on low speed using a paddle attachment. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. Gradually mix in enough of the remaining flour to make a stiff batter. Scrape batter from side of bowl. NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.Cover; let rise in warm place until doubled, about 30 to 40 minutes.Stir down batter. Pour into greased 1 1/2 or 2-quart casserole dish or skillet. Cover; let rise in warm place about 30 minutes. Lightly brush with egg wash and sprinkle oats over the top of loaf (optional). Preheat oven to 375°F. Bake for 40 to 50 minutes or until well browned on sides and top. Remove from casserole dish/skillet. If desired, brush with butter; cool on rack. NotesPhoto by Joy McElroy. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
