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No Knead Oatmeal Casserole Bread

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
1

Reviews

Ingredients

  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 3/4 cups bread flour, divided
  • 1/2 cup rolled oats (quick or regular)
  • 1 1/2 teaspoons table salt
  • 1 cup warm water (120-130°F)
  • 3 tablespoons vegetable oil
  • 3 tablespoons molasses (light)
  • 1 large egg (room temperature)
  • Egg wash: 1 egg white mixed with 1 teaspoon water (optional)
  • Oats for topping (optional)

Instructions

  • In 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.

Notes

Photo by Joy McElroy.

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Review & Comments

Tricia Stein | Reply

5 stars
Loved the recipe but the bread stuck to the sides of my casserole dish. Next time I’ll grease the dish!

Barbarainnc | Reply

What size in inches size skillet do I use for The Oatmeal Casserole Bread? I have a 10 inch and 12 inch. Thanks

Red Star Yeast | Reply

Hi Barbara,
You can use either size. The 10-inch skillet will yield a bit taller loaf than the 12-inch skillet.
Happy baking!
Carol

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