Tag Archives: no knead

Yes Need No-Knead Oat Bread

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King Arthur Baking occasionally sends me catalogs containing lots of cool stuff. I am not a fan of the mixes, but understand why they’re treading towards them. I have LOTS of their equipment and some supplies, but my favorite part are the recipes.

I know I could go online and search for ideas, but the catalog provides inspiration for new bakes.

This no-knead oat bread is delicious. It has a nice soft, chewy crumb, (which is not a given with 25% of the dough being whole wheat flour,) plus the crust was crunchy.

The dough is ready in 15-20 minutes which is perfect for a quick after dinner “chore”. It ferments and doubles in size overnight at room temperature, proofs in the morning, and is ready for breakfast, (depending on when you rise and eat.) It also made a killer roast beast, lettuce and tomato sandwich. Definitely a keeper

No-Knead Oat Bread


https://www.kingarthurbaking.com/recipes/no-knead-oat-bread-recipe
(Edited to suit my technique)

INGREDIENTS
• 1/3 c (71g) light brown sugar or dark brown sugar, packed
• 4 c (480g) unbleached bread flour
• 4 Tbl (57g) butter, softened
• 1 c (113g) whole wheat flour
• 1 1/2 c (134g) old-fashioned rolled oats
• 2 tsp (12g) table salt
• 1/2 tsp instant yeast
• 2 1/4 c (510g) water, cool

METHOD

  1. Put all of the ingredients into a large bowl. Stir, then use a stand mixer to mix up a sticky dough. Continue to beat for several minutes in a stand mixer to incorporate all the flour.
  2. Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it will become bubbly and rise quite a bit, so be sure your bowl is large enough.
  3. Turn the dough out onto a lightly floured surface. To make a single loaf, choose a 14″ to 15″ long lidded stoneware baker.
  4. Shape the dough to fit and place it in the lightly greased pan of your choice, smooth side up. Cover and let rise at room temperature for about 1 hour, until dough has become puffy and fills the pan about 3/4 full. (I used an oblong Dutch oven.)
  5. Garnish by sprinkling a handful of oats on top. (If baking a round loaf, slash a hash mark pattern (#) on top.)
  6. Place the pan into a cold oven. To keep the bread’s bottom crust from burning, set the rack in the middle, not at or near the bottom. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 205°F.
  7. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Becoming the Scarlet Pumpernickel

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Last week I made a light right sandwich rye. Good crumb, great taste, nice crust. Today I kicked up the percent pumpernickel flour and reduced the light rye flour. I added an egg wash to increase the color of the crust. Better taste, similar crumb and great crust!

Along with the rye experiment, I made another loaf of Honey White bread which has become our staple. I also made some raspberry scones and blackberry hand pies. Busy morning!

Light Rye Bread – KAF (with additional Pumpernickel)


INGREDIENTS
• 1 ½ cups (340g) lukewarm water
• 2 1/3 cups (280g) Bread Flour
• 1 cups (108g) light rye flour
• ½ cups (54g) pumpernickel flour
• 1/4 cup (28g) nonfat dry milk
• 1 ½ teaspoons table salt
• 1 ½ teaspoons instant yeast
• 1 ½ teaspoons Deli Rye Flavor, optional
• 2 tablespoons (25g) vegetable oil
METHOD

  1. Place the water in a large mixing bowl.
  2. Combine the flours with the remaining ingredients in a large mixing bowl, or the bowl of your stand mixer. Mix until there are no dry spots. Using a stand mixer, mix at low speed until all of
    the flour is moistened. The texture of the dough will be soft and sticky due to the pumpernickel flour.
  3. Cover the bowl and let the dough rise at room temperature for 2 hours. Then refrigerate overnight, or for up to 48 hours.
  4. To bake bread: Grease your hands, and scoop the dough out onto a lightly greased or floured work surface. Shape it into a ball and place it, smooth side down, in a floured brotform; or in a bowl lined with a floured smooth cotton dish towel. Let the dough rise, covered, for 2 to 3 hours.
  5. About 45 minutes before the end of the rising time, start preheating the oven to 450°F with a 4 to 4 ½ -quart baking pot or casserole with a lid inside.
  6. When the loaf is fully risen, remove the hot casserole from the oven, carefully grease it, and tip the risen ball of dough into it. Make several slashes in the dough. Cover the pot with the lid, and place it on a middle rack in the oven.
  7. Bake the bread for 25 minutes. Remove the lid and bake for an additional 5 to 10 minutes; the loaf should be lightly browned, and the interior should register at least 195°F on a digital thermometer.
  8. Remove the bread from the oven and turn it out of the crock onto a rack. Cool for several hours before slicing