Oatmeal No-Knead Artisan Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 cup lowfat buttermilk1/4 cup canola oil1-3/4 cup water1/2 cup maple syrup1-1/2 tablespoons yeast1-1/4 tablespoons kosher salt1 cup wheat bran1-1/2 cup oatmeal4-1/4 cups unbleached white flour
Mix the liquid ingredients with the salt and yeast in a large bowl or plastic container with a lid. I use a 5-lb bread rising tub seen in the King Arthur catalog.
Add the remaining dry ingredients, using a spoon to mix until the dough until it no longer has dry lumps. Don't overmix.
Place the lid on top but don't seal. Let rise for two hours. The dough is very wet and doesn't require kneading, but it's easier to handle if you chill the dough. You can use it at room temp, just flour your hands well.
At this point you can refrigerate the dough and use it anytime during the next 8 days. Place lid loosely on the tub but don't seal so the yeast gases can escape.
When you are ready to bake, cut off a grapefruit-sized ball of dough and with floured hands gently shape it into a ball. Elongate it into an oval and place into a 9x4x3" loaf pan sprayed with cooking spray. Let rise for 1 hour and 20 minutes if dough was refrigerated or 40 minutes if dough was at room temp.Bake at 350 degrees for 30-40 minutes in a 9x4x3 loaf pan. Place a broiler pan on the bottom rack and pour 1 cup water into pan to achieve a nice crust on the bread. Yields 3 loaves.
Number of Servings: 36
Recipe submitted by SparkPeople user COLORMASTER.
Add the remaining dry ingredients, using a spoon to mix until the dough until it no longer has dry lumps. Don't overmix.
Place the lid on top but don't seal. Let rise for two hours. The dough is very wet and doesn't require kneading, but it's easier to handle if you chill the dough. You can use it at room temp, just flour your hands well.
At this point you can refrigerate the dough and use it anytime during the next 8 days. Place lid loosely on the tub but don't seal so the yeast gases can escape.
When you are ready to bake, cut off a grapefruit-sized ball of dough and with floured hands gently shape it into a ball. Elongate it into an oval and place into a 9x4x3" loaf pan sprayed with cooking spray. Let rise for 1 hour and 20 minutes if dough was refrigerated or 40 minutes if dough was at room temp.Bake at 350 degrees for 30-40 minutes in a 9x4x3 loaf pan. Place a broiler pan on the bottom rack and pour 1 cup water into pan to achieve a nice crust on the bread. Yields 3 loaves.
Number of Servings: 36
Recipe submitted by SparkPeople user COLORMASTER.
Nutritional Info Amount Per Serving
- Calories: 96.5
- Total Fat: 1.8 g
- Cholesterol: 0.3 mg
- Sodium: 7.8 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.4 g
- Protein: 2.8 g
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