no knead artisan bread with oats and seeds

By Ambitious Kitchen · 240 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, oats, yeast, seeds and salt.
2. Warm the water and milk in the microwave until about 115°F (46°C), then stir in the honey and olive oil. Add the wet mixture to the dry and mix with a wooden spoon until just combined, without overmixing.
3. Cover and let rise at room temperature for 2 hours, or until doubled.
4. Turn the dough onto a floured surface and fold it over 8 to 10 times, then shape it into a ball. Place it in a parchment-lined large bowl, cover with a warm towel and rest for 45 to 60 minutes.
5. About 30 minutes into the rest, put a 4 to 6-quart Dutch oven with its lid into a cold oven, preheat to 425°F and heat the pot for 20 minutes more.
6. Remove the hot pot, drop in the dough on its parchment, sprinkle with 1 tablespoon of seeds, cover and bake for 25 minutes.
7. Remove the lid and bake uncovered for 10 to 15 more minutes until golden on top. Cool for one hour before slicing. Makes one loaf, about 12 slices.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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