No-Knead Oatmeal-Millet Peasant Bread recipe
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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
Nutrition Info
- 140.1 caloriescarbohydrate: 28.5 gcholesterol: : -fat: 0.7 gfiber: 1.7 gprotein: 4.3 gsaturatedFat: 0.1 gservingSize: -sodium: 293.1 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions No-Knead Oatmeal-Millet Peasant Bread
Directions
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Combine boiling water, oats, and millet in a large bowl. Let cool to 100 degrees F (38 degrees C), about 10 minutes.
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.
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.
Preheat oven to 475 degrees F (245 degrees C). Place a lidded Dutch oven inside.
Make 3 slashes on top of the dough boule using a serrated knife.
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).
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.