No-Knead Seeded Oat Bread

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I use a Rubbermaid 8-quart plastic container with a lid for all my no-knead breads.  

To make the container NOT AIRTIGHT, just drill four holes in the plastic lid.

Makes 4 (1 lb.) loaves (This recipe can be doubled or halved.)

Recipe from Healthy Bread in Five Minutes a Day

Adapted and Husband-Tested in Alice’s Kitchen

This is a great tasting bread, healthful bread that takes just 5 minutes of prep!  After mixing the ingredients, just let the dough rise a couple of hours and stick it in the fridge for up to a week.  Dust the dough with a bit of flour on baking day, pull out a portion of the dough and shape it into a loaf.  Let it rise in the pan for a bit and then bake!  The original recipe said to make the loaf free form on a cookie sheet, but I found that baking it in a miniature “oven” made using two loaf pans and binder clips helped give this a nicer loaf shape. This would be a quite nice addition to your breakfast with a slather of butter and jam or as a yummy base for an open turkey, ham or chicken sandwich with a schmear of soft cheese.

2 cups whole-wheat flour (I use white whole-wheat flour.)

3 cups unbleached all-purpose flour

1 ½ cups old-fashioned oats

2 Tablespoons ground flax seed (flax meal)

¾ cup pumpkin seeds, plus more for sprinkling on top (a.k.a. pepitas…no hull or shell)

¾ cup sunflower seeds, plus more for sprinkling on top (no hull or shell)

¾ cup sesame seeds, plus more for sprinkling on top (regular or black)

1 ½ Tablespoons granulated yeast or 2 packets

1 Tablespoon kosher salt

¼ cup vital wheat gluten

3 cups lukewarm water (About 100°F)

½ cup barley malt syrup, honey or agave syrup (I used barley malt syrup.)

¼ cup neutral-flavored oil (I used canola.)

Cornmeal, for sprinkling over the parchment paper (optional)

Mixing the Dough:

Mix all the dry ingredients in a large lidded (not airtight) food container.  (See photo and note.)**

Combine the liquid ingredients  and then mix them into the dry ingredients using immaculately clean wet hands, incorporating the last bit of flour.  Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

Refrigerate in a lidded (not airtight) container and use over the next 7 days.  The flavors will be best if you wait for at least 24 hours.

On Baking Day:

Lightly grease two 8½ x 4½ x 2¾-inch nonstick loaf pans. (One loaf pan will act as a lid.) Sprinkle the bottom of one of the loaf pans with a bit of cornmeal.

Dust the surface of the chilled dough with flour and cut off a 1 pound piece.  Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.  Elongate the ball into an oval.  Drop the dough into the prepared pan.  Turn the other loaf pan upside down and rest it on the loaf pan with the  dough.  To keep it in place, put a binder clip on each of the loaf pan handles.  Allow the dough to rest, covered, for 1 hour and 40 minutes.

Twenty minutes before baking time, preheat the oven to 400°F.  Spray the top of the loaf with a bit of water.  Sprinkle a small mixture of seeds over the top of the loaf.  Bake the bread near the center of the oven for about 35 minutes.  Remove the “lid” and bake for another 10 minutes or until the loaf sounds hollow when tapped on the bottom.  Remove from the pan.  Allow the bread to cool completely on a rack before slicing.

Here are the steps to making the no-knead dough for this bread.
Put all the dry ingredients in.  Then add the wet ingredients.
Mix with your clean hand.  Cover with a lid (not air tight.)
Allow to sit at room temperature for 2 hours.
Put the dough in the fridge for up to 7 days.

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