1 cup boiling water
1/2 cup rolled oats
1/4 cup millet
1 3/4 teaspoons yeast
1 1/2 teaspoons salt
1/2 cup warm water
2 1/2 cups all purpose flour
corn meal, as needed for dusting
1. Pour the boiling water over the oats and millet in a very large mixing bowl. Let cool to warm. Place the yeast and salt in a small bowl. Pour the warm water over it, stirring gently, and let that sit to dissolve for a few minutes.
2. Add the yeast mixture to the oat mixture. Add the flour. Stir until all ingredients are combined into a shaggy ball of dough. Cover with plastic wrap or a towel and let rise in a warm, draft-free place for 2 hours. I always let mine rise in the oven.
3. Once the dough has been rising for 2 hours you have a choice. Make 1 small loaf now and refrigerate the rest for later or make 1 large loaf. Either way, it is best to place the entire bowl in the fridge for at least 4 hours as the dough will handle best when cool.
4. To make a small loaf, use a serrated knife to cut the dough in 1/2. Cover the remaining dough and refrigerate for up to 1 week. Press plastic wrap gently to the surface of the dough or a hard crust will form. Do not seal in an air tight container as gasses from the yeast need to escape. Also, you can freeze the remaining dough and store for a couple months. Just let it thaw before baking. For a large loaf use all the dough.
5. Using floured hands, shape the dough into a ball and set it on a floured surface to come to room temperature for about 40 minutes. Cover with plastic or a towel. 20 minutes before baking time, place a dutch oven or stock pot in the oven with the rack set low. Preheat the oven to 450 degrees Fahrenheit.
6. Carefully remove the dutch oven from the oven. Use a serrated knife to make a few slashes on top of the dough, toss a little corn meal into the bottom of the dutch oven, gently drop the dough in, close the lid and place it back into the oven. Don't worry if the dough loses its shape when you put it in the dutch oven. It will sort itself out.
7. For a small loaf, bake 23 minutes with the lid on. Remove the lid, lower the oven temp to 425 degrees Fahrenheit and bake 12 to 15 minutes. For a large loaf, bake for 30 minutes with the lid on. Remove the lid, lower the oven temp to 425 degrees Fahrenheit and continue to bake for 15 to 20 minutes. The loaf will be golden on top and will sound hollow when you tap the bottom. Cool for 1 hour on a wire rack before slicing.
Source of recipe: I created this recipe after trying many other versions of no-knead bread and regular yeast breads. I combined ideas to create this masterpiece. Don't be daunted by long instructions. Actually this is so easy you can mix a double batch and have enough dough to last you 1 1/2 weeks, and it is really hard to screw up!