No-Knead Oatmeal-Millet Peasant Bread Recipe

Recipesfull introduces to you: Yeast Bread Recipes. (No-Knead Oatmeal-Millet Peasant Bread Recipe). Your guests will not believe you made this bread yourself! The crust is bakery-perfect and the crumb is moist and chewy. Rather than baking it in a loaf pan or on a pizza stone, this recipe uses a Dutch oven or other oven-proof baking dish with a tight-fitting lid!

Brief

Prep 15 mins

Cook: 40 mins

Additional: 3hrs55 mins

Total: 4hrs50 mins

Servings: 12

Yield: 1 loaf

No-Knead Oatmeal-Millet Peasant Bread Recipe

Ingredients

1 cup boiling water

½ cup rolled oats

¼ cup millet

2 ¼ teaspoons active dry yeast

1 ½ teaspoons salt

⅔ cup warm water (98 to 115 degrees F/37 to 46 degrees C)

2 ¾ cups all-purpose flour

1 tablespoon all-purpose flour

1 tablespoon cornmeal

or more as needed

Miriam's Not-So-Secret Challah

Bread

Directions

Step 1

Combine boiling water oats and millet in a large bowl. Let cool to 100 degrees F (38 degrees C) about 10 minutes.

Step 2

Dissolve yeast and salt in warm water in a small bowl. Let stand until bubbly about 5 minutes. Stir into the oat-millet mixture. Add 2 3/4 cups flour; stir until dough forms a loose ball. Cover with plastic wrap; let rise in a warm draft-free location until doubled in volume about 2 hours.

Step 3

Dust a cutting board with 1 tablespoon flour. Turn the dough out onto the board. Tuck in the edges gradually to shape dough into a boule (rustic French-style ball) without kneading. Cover with a clean dish towel; let rise until nearly doubled in volume about 40 minutes.

Step 4

Preheat oven to 475 degrees F (245 degrees C). Place a lidded Dutch oven inside.

Step 5

Make 3 slashes on top of the dough boule using a serrated knife.

Step 6

Remove hot Dutch oven from the oven carefully. Uncover; sprinkle cornmeal over the bottom and place boule inside; cover with the lid. Reduce oven heat to 450 degrees F (230 degrees C).

Step 7

Bake in the preheated oven for 28 minutes. Remove the lid and reduce oven temperature to 425 degrees F (218 degrees C). Continue baking until top is golden brown 12 to 14 minutes more. Carefully lift loaf out of pan onto a work surface and gently tap bottom of loaf; if it sounds hollow bread is done. Let cool for at least 1 hour on a wire rack.

Nutritional Information

No-Knead Oatmeal-Millet Peasant Bread Recipe

Servings Per Recipe:12

Calories: 140.1

% Daily Value *

Protein: 4.3g 9%

Carbohydrates: 28.5g 9%

Dietary Fiber: 1.7g 7%

Sugars: 0.2g

Fat: 0.7g 1%

Saturated Fat: 0.1g 1%

Vitamin A Iu: 1.6IU

Niacin Equivalents: 3.2mg 24%

Folate: 77.3mcg 19%

Calcium: 8.2mg 1%

Iron: 1.8mg 10%

Magnesium: 17.2mg 6%

Potassium: 68.2mg 2%

Sodium: 293.1mg 12%

Thiamin: 0.3mg 30%

Calories From Fat: 6.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like