Rick's Whole Wheat & Rolled Oats (Rye too) No Knead Recipe

Whole Wheat and Rolled Oats No Knead Bread

• 1 cup rolled oats - chopped coarsely
• 2 cups whole wheat flour
• ½ tsp instant yeast
• 2 tsp demerara sugar
• 1 tsp sea salt - optional
• 1 ½ tbsp wheat gluten
• 2 tbsp milk
• 1 ½ cups water

Mill the oats in a food chopper to a coarse consistency. Measure and top up to 1 cup with whole wheat flour.

Dissolve salt in tepid water, add milk and combine with dry ingredients

Ferment and proof according to the traditional NYT instructions. I use oiled bowls for both the ferment and proofing stages.

Notes:
This dough was slow to rise on the ferment; it did not show the population of large bubbles that you normally see with this style of bread. The final 4 hours of the ferment took place in the oven with the light on. The oven temperature with the light on is between 78F and 80F. Once the dough was in the oven more activity took place and it rose nicely.

I gave it 8 single alternating folds (fold, turn, fold, turn) prior to shaping, then proofed in a small oiled mixing bowl and again put it in the oven with light on. Very good rise in proofing stage. Proofed for 2 hours.

I dusted the top of the loaf with rolled oats and baked it at 450F in a glazed stoneware casserole – covered for 30 minutes and uncovered for 15 minutes – to an internal temperature of 200F.

The crust was softened with the addition of the milk (leave it out if you want a crispier crust) the crumb was typical of whole wheat breads with a range of small to medium holes and a flavourful firm crumb.

also /#Ricks_Rye
and fancy/schmancy... http://www.artisanbreadinfive.com/