Maple Oat Bread
This no-knead yeasted bread is ridiculously easy and requires few ingredients, making it the perfect work from home or low-effort weekend baking project for those who would like to dip a toe into bread baking.
Ingredients
Ingredient quantities shown in U.S. units.
Maple Oat Bread
- 4 cups480 gAll-purpose flour
- 1 cup120 gSpelt flour
- 1 ½ cups120 gRolled oats
- ⅓ cup78 mlMaple syrup
- ¼ cup57 gButter, melted (or olive oil)
- 2 tsp11 gSea salt
- ½ tsp2 gInstant yeast
- 2 ¼ cups532 mlWater, room temperature
Special Equipment
- Oven-safe Dutch Oven with lid, or Cast Iron Combo Cooker
- Parchment Paper
Method
Maple Oat Bread
- In a large mixing bowl, stir together all of the ingredients until the dough is well-mixed and tacky. It will not be smooth.
- Cover the bowl with plastic wrap and let proof overnight (or at least 8 hours) at room temperature.
- A turned-off oven is a great place to stash the dough as the temperature is fairly stable, especially if the ambient temperature of your home is cold at night.
To Assemble
- The following morning, dust a work surface with flour and gently scoop the dough out onto it.
- Shape the dough into a round loaf and gently transfer it to a large sheet of parchment, which will eventually go into the dutch oven along with the dough. Let the dough sit for an hour.
- Meanwhile, preheat the oven to 450°F/232°C with the dutch oven and lid inside it.
- After an hour, very carefully remove the dutch oven and lid from the oven. Lower the dough into the pot using the parchment paper as a sling. If you like, score the top of the bread with a lame or sharp knife, then place the lid on top.
- Bake the bread covered for 30 minutes, then remove the lid and continue baking for another 15-30 minutes or until the crust is a deep brown.
- Remove from the oven and turn the bread out of the pot, peel the parchment off, and place the bread onto a rack to cool.
- Let cool completely before slicing.