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No Knead Bread With Steel Cut Oats Recipe Video
|Whole wheat flour||3⁄4 Cup (12 tbs) (3 Ounce)|
|Steel cut oats||1 Cup (16 tbs) (3 Ounce)|
|Bread flour||2 1⁄4 Cup (36 tbs) (10 Ounce)|
|Salt||1 1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Firm sourdough starter/Instant yeast||1⁄4 Cup (4 tbs)|
Calories 489 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.1%
Saturated Fat 0.77 g3.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 797.5 mg33.2%
Total Carbohydrates 95 g31.8%
Dietary Fiber 9 g35.8%
Sugars 2 g
Protein 16 g32.9%
Vitamin A 0.1% Vitamin C
Calcium 2.3% Iron 16.6%
*Based on a 2000 Calorie diet
Whisk them well.
Cover dough with a plastic at room temperature for 18 hours.
On a clean flour surface, flatten the dough, fold it a couple of times and shape in a ball.
Cover it with a plastic for another 15 minutes.
Spray olive oil to a basket.
Sprinkle with wheat bran.
Put the dough in the basket.
Sprinkle some flour on top of the dough.
Cover with a plastic, let it rise for 1 1/2 hours.
Preheat oven to 500 degrees F.
Place the dough in the cast iron Dutch oven, and bake the dough in the oven for 30 minutes.
After 30 minutes, remove the lid of the Dutch oven.
Reduce the temperature to 450 degrees F.
Bake for another 15 minutes.
Cool your bread for 1 1/2 hours, slice.