Oats & Honey Bread: No Knead Method

This, so far, is my favorite bread. I adore the Rustic loaf especially with sesame seeds, but this.... This is an everyday bread. It's softer inside but still crusty. The honey adds a kiss of sweetness.  A bit more honey and a scant T of cinnamon and it becomes more a dessert bread. Just as it is, I eat this as dessert with butter (pop in microwave for 10 seconds) and smeared with jam. Hmmmmm. It's great for sandwiches, too.

The recipe is the basic No Knead recipe with 2 add ins: oats & honey. To help the extra oats stick to the top of loaf, On the second rise: I spray a non-stick 8 inch skillet with cooking oil and then lightly spritz the pan with water. Add a half a cup of oats to pan, then put dough in pan. Now, the oats will actually be on top when you flip the dough into the hot baking vessel to bake. Remember to cover the dough in skillet with plastic wrap and towel as it rises a second time.

I'm thrilled to be able to present this recipe to you. It's a wonderful bread...tasty, soft, crusty topped, and healthy. I'd like to give a shout out to my beautiful, bread-baking diva sisters: Joan, Kaz & Paula. So happy, sorelle, that you decided to give "my" breads a try....and that you agree the recipes are easy and delicious. Mangiare e Gustare!!! Eat & Enjoy!!!
Remember To Make Memories At The Table

Oats & Honey Bread

3 cups Flour (bread flour preferred)
1 1/2 teaspoon salt
1/4 teaspoon instant yeast
1 cup old fashioned oats (plus extra for top)
Mix these dry ingredients together in a large bowl
Add: 14 oz cool tap water 
4 Tablespoons honey
Mix together until all ingredients are combined. Scrape sides of bowl with spatula. Dough will be sticky.  
Cover bowl with plastic wrap and clean cotton towel. Let rise for 8 to 24 hours. 

After allotted time, turn dough out onto a floured counter/board. With floured hands, fold right side to center, left side to center, top to center, bottom to center and form into a ball. Place dough into a prepared 8 inch skillet or into a lightly oil sprayed bowl for a second rise. Cover with plastic wrap and cotton towel.

Set timer for 1 hour. After 1 hour,  put baking vessel with lid (no plastic knob) in cold oven and set oven at 450 degrees for 30 minutes. After 30 minutes, remove vessel from hot oven. Either dust inside vessel with flour or use parchment paper. Dump dough into vessel with oats on top. Give pot a shake and snip top of dough in three spots with a scissor. Cover with lid and bake for 30 minutes. Uncover and bake 5-10 minutes until crust is desired color. 

Please resist cutting into hot bread...it will make the inside gummy (right, Joan?)