RCI-BR.001.0168.001
No-Knead Oatmeal Bread
American cuisine | Bread
Prep25 min
Cook60 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 1 cup
- vegetable shortening or butter⅛ cup
- light molasses or honey½ cup
- 1 tablespoon
- 2 packages
- eggs2 unitlightly beaten
- 6½ cups
Method
1
butter two 8-inch Dutch ovens
2 minutes
2
Combine boiling water, oats, shortening, and molasses.
3 minutes
3
Add salt, cool to lukewarm.
8 minutes
4
Add yeast and mix well.
2 minutes
5
Blend in eggs.
1 minutes
6
Gradually add flour, mixing until dough is well blended.
4 minutes
7
Place dough in greased Dutch oven; let rise until double (about two hours).
120 minutes
8
Bake in Dutch oven for 45 minutes (350°F). Place 5 briquettes on bottom and 11 on top.
45 minutes
9
Place in a well-greased round pan.
2 minutes
10
Let rise until doubled.
90 minutes
11
Bake in conventional oven for one hour. (350°F)
60 minutes