No-knead Seeded Oat Bread
Okay, it isn't really no-knead. But 'just a little bit of kneading' bread sounds a bit ... weird. This really is an easy loaf to pull together, and perfect with a salad, soup or just to nibble on. Of course, I love bread of any sort, but don't take my word for it! Try this one yourself and you too will find a new favorite.
This recipe doubles easily, and then you'll have an extra loaf on hand for the next herd of teenagers that run through the kitchen. Or slice up the extra and slide it into a freezer bag for toast throughout the week. If you are doubling it, no need to double the amount of yeast; just up it a smidge, like perhaps 3 tsp.
I love this baked as a round and use either a cake pan or a baking sheet (hence the word 'artisan' which really just translates to 'round'), but it works really well in a loaf pan as well. If using a loaf pan, give it a bit of nonstick spray to ensure loaf removal after backing.
In case you're wondering, the soup you see in the pic is next week's Roasted Carrot Lentil Stew.
No Knead Seeded Oat Artisan Bread
Yield: 1 large loaf
2 ½ teaspoons baking yeast
1 cup water
2 T honey
½ cup milk of choice (I use coconut)
1 T olive oil
3 1/4 cups bread flour
½ cup rolled oats
1/3 cup roasted sunflower seeds
2 tablespoons millet
1½ teaspoon salt
In a large bowl, stir together yeast, warm water and honey. Let sit 5 - 10 minutes or until foamy. Add milk and olive oil, stir well to combine.
Add flour, oats, sunflower seeds, millet and salt. Stir well to combine. Lift dough to counter, and knead to combine all ingredients, and begin gluten formation. You can also make this dough in a mixer.
Cover with plastic wrap and let stand at room temperature for 2 hours or until doubled in size. Note: This dough is also a nice one to stir together in the morning, and then let rise over the day. Once you return from work or are ready to bake, you can move on to the second rise step.
After the dough has risen, place it on a well-floured surface and sprinkle it with a little flour. Using a scraper (or your hands is fine), fold dough over about 8-10 times and then flip over and shape into a ball. Place dough in a parchment paper-lined cake pan and cover with a warm towel. Allow the dough to rest again for about 45 - 60 minutes to an hour. You can also bake this in a large loaf pan or on a baking sheet. You'll know the loaf is ready to bake when you very lightly push at it with your finger and the dent of your press remains.
Right around the 30 minute mark of your dough resting, preheat the oven to 425 degrees F . When the loaf is ready, bake for 35 - 45 minutes. The bread will be beautifully golden on top. Remove bread from pan, and remove from pan, sliding onto a cooling rack. Use all of your self control and let it cool at least one hour before slicing.