This bread follows the same concept of Easy Artisan Bread, in that there is no kneading required. You mix the dough and put it in the refrigerator the day before and the baking process is fairly quick as well. Oatmeal bread is one of my favorites, maybe because it has that yummy molasses sweetness to it. It’s just plain delicious no matter how you eat it.
To get started, mix all the ingredients in a large container that has a top to it. I use this food grade, square plastic bucket that I previously used to store sugar in, but anything will work as long as it’s big enough to accommodate the rising dough. A bowl with saran wrap or a stock pot with lid are a couple of ideas. Use what you have.
Mix all these ingredients really well. Because there is more liquid in this dough compared to traditional bread dough, it’s easier to mix.
When you are ready to bake the bread, sprinkle a little flour on the top of the dough and pull out a handful. I like to split into two loaves, so kind of divide it in half and shape into an oval. You want to stretch the top of the dough over the sides and tuck under the bottom to make a smooth top to the loaf. Place the loaves on a greased cookie sheet. Sprinkle with a little oatmeal if you like and then slice 3-4 slashes on the top, about 1/4 inch deep. This will help the bread expand. Let these loaves sit on the counter for 30 minutes.
Pre-heat the oven to 450 degrees and place a pan of hot water on the bottom shelf of the oven. When the oven is up to temperature, place the loaves in the oven on the upper rack. Bake for 35 minutes.
Cool completely before slicing (if you are patient enough to wait that long). 🙂
- 2 cups water
- 4 cups all-purpose flour
- ½ cup molasses
- 2 cups old fashioned oats
- 1 Tbsp. active dry yeast
- 2 tsp. salt
- Mix all ingredients in a large container that has a cover. Make sure to mix well.
- Cover and refrigerate overnight.
- The next day, pull out the dough and sprinkle with a little flour.
- Divide dough in half and form into 2 oval shaped loaves. Place on greased cookie sheets
- Sprinkle with a little oats and make 3-4 slashes across the top, about ¼ inch deep with a sharp knife.
- Let this rest for 30 minutes.
- Pre-heat the oven to 450 degrees and place a pan of warm water on the lowest rack while the oven is heating.
- Once the oven is up to temperature, place the bread in the oven on the higher rack and bake for 35 minutes.
- Cool before slicing.