No Knead Oven-Raised Bread
1 tablespoon brown sugar
1 1/4 cups boiling water
1/2 cup rolled oats
3/4 cup cold water
1/2 tablespoon dried yeast
flour (*see note) plus 1 teaspoon salt
seeds to sprinkle on top (**see note)
I've been baking this bread for over 25 years. It is a recipe outline. Infinitely variable. Wonderfully delicious. Experience has proved that bread is hugely forgiving.
In a large bowl, dissolve 1 tablespoon of vegan brown sugar in 1 1/4 cups of boiling water. Add 1/2 cup of rolled oats and 3/4 cup cold water. Stir. Sprinkle 1/2 tablespoon of dried yeast over the surface, without stirring, and leave for 5-10 minutes, until frothy. Stir in enough flour (see note) plus 1 teaspoon salt to form a dough which resembles a scone (US biscuit) dough.
Well oil a 1kg (US 2 pound) bread pan and spoon dough in. Smooth the surface with an oiled spatula, pulling surface edges towards the center a little as you go. If desired, sprinkle the surface with some seeds, such as sunflower, pumpkin, sesame, linseed or poppy seed and press lightly onto the surface.
Place in a 50 degrees Celsius (125 Fahrenheit) oven (if using a fan oven, do not engage the fan at this stage, or switch the oven off once it has reached the desired temperature) to rise, until the dough has reached the top of the tin and formed a slightly domed surface above it. This takes approximately 35 minutes.
When risen, increase oven temperature to 190C (375 Fahrenheit) and bake for 50 minutes. Leave in the tin for 5 minutes before loosening the sides with a knife and sitting the loaf crosswise on top of the tin to cool. If using a fan oven, the final cooking time may be reduced by approximately 10 minutes. Experiment (the ultimate key to successful bread making).
*Flour options: This bread may be baked with innumerable combinations of flours and grains. To start with, try 1/3 white and 2/3 wholemeal. Vary this combination and add other ingredients as you become more familiar with the process.
**Other possible additions: Try whole or ground linseeds, pumpkin seeds, sunflower seeds, wheat germ, ground millet, dried fruit and spice (makes great toast), kibbled grains. Let imagination be your guide.
SO HOW'D IT GO?
Any thoughts on using soy milk instead of the cold water?
This was great. Very easy and tasty. I used exactly 3 cups of flour - 1.5 cups of white and 1.5 cups of whole wheat. My only complaint is that the crust was a tad crumbly, but wouldn't know how to remedy that since the rest of it was the right consistency/texture. I sprinkled sunflower seeds and oats at the top. This recipe is a keeper!
this recipe is incredible! i decided to bake it, then discovered i was out of oatmeal. i used 10-grain cereal instead, with no problem. i ended up using about 4 cups of flour-3/4 C soy, 1 1/4 C spelt, the rest unbleached white. the second time i made this, i decided to double the recipe before realizing i was nearly out of every type of flour i owned. i combined soy flour, white flour, whole wheat, spelt and cornmeal, and it was still delicious. this bread really is amazingly adaptable.
however:
my dough never rose to the top of the pan
i found 50 min. too long to bake in my oven
the texture was still perfect, though.
This was SO incredibly easy. And, for the amount it took to make - delicious! I used all whole wheat flour, and I wound up adding 3 cups of it. I also added flaxseeds. Next time I think I'll experiment with adding nuts, and potentially some soy flour.
The best part was the crust! It came out nice and crunchy, just the way I love it. I had some while it was still warm with honey. Mmmmmmmmmm good.
this was stellar. i'm a renegade baker so bread never turns out well for me. i used all whole wheat and i added cashews and oat bran. i'm glad i wont have to spend 4 dollars on bread anymore. i'll be making this weekly.
Not bad! Pretty tasty, considering how easy it was to prepare. I can't vouch for how much it rises, because I ended up baking mine in a 9x9 baking pan. I added flax meal (about 1/4 cup) and wheat bran (about 1/2 cup) and used all whole wheat flour, and used extra yeast. I can't say this will replace traditional homemade bread, but it does great in a pinch (or on those lazy days, LOL). Thanks!
This worked perfectly for me. I did cheat by kneading the dough a little in the bowl, but not too much. The bread had great texture and was really easy.
:o it kinda worked okay, but i must of done something wrong, the bread over prooft and was soggy maybe to much oat meal... hmm i dont know i was never good at baking. maybe i will try again soon :-\
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