No-Knead Oatmeal Bread: Fresh baked bread is a far superior experience compared to commercially produced bread with all those additives and preservatives. This recipe requires only 5 ingredients (flour, oats, yeast, salt and water – how pure is that?), a little handling of the dough and with minimal effort, the result is fresh bread – you baked yourself!
My baby Margo is a picky eater and makes a huge fuss (as if someone’s threatening her life type of fuss) if I try to feed her purees (of ANY kind – I have tried them all), foods that have color other than white (like most veggies, for example) and cereals of any texture (the mush just ends up in the garbage – most of the time). As a parent, this can be frustrating because I want her to eat, grow and love varieties of food like my family and I do. I am sure it is just her tiny, little taste buds developing and it is just a “phase” – a “phase” I can’t wait for her to grow out of! I see other babies happily chomping away at all kinds of things and I am like wow, my experience is SO different [insert frowney face here].
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There are some snack foods she eats, for example, Happy Munchies Organic Kale Poufs, Earth’s Best Organic Yogurt Puffs, and Hot Kid Organic Baby Mum-Mum Wafers (Yes, that’s actually the name of them and they’ve been a life saver for getting her used to more complex textures after 6+ months old) but I don’t want her to consume puffs and poufs all day. There is one thing she does love besides “mommy milk,” and eggs from my baby-led weaning with egg yolks post… it’s the no-knead bread that I make. When I say that she loves it, I mean that she transforms into one of those babies happily chomping away and smiling while they eat. My mother’s heart in me is happy when I see that <3
I make all the bread my family consumes which means we never buy store-bought bread anymore, a decision I made about almost a year ago, shortly after having Margo and being frustrated with the long list of ingredients, additives and preservatives in store-bought bread. I mostly do no-knead bread because it is easy to incorporate into my day while I juggle other mom duties but I do other types of bread as well. This is one way I purpose to have a healthier, whole food approach to the way my family and I eat.
[bctt tweet=”Make this simple No-Knead Oatmeal Bread and see how easy it is to bake bread!”]
I have posted about no-knead bread before and this recipe is similar except that it has a little more water and oatmeal added. In total, there are only 5 ingredients in this bread: flour, yeast, salt, oatmeal and water. You know I love oatmeal from my post on Oatmeal Raisin Cranberry Cookies (one of my favorite cookies BTW); oatmeal has so many health benefits like being a great source of soluble fiber, lowers cholesterol, stabilizes blood sugar, boosts immune system – among other benefits. Adding oatmeal to bread is a great way of getting more of those health benefits (and getting my kid to get some added nutrition to her diet!)
No-Knead Oatmeal Bread
- 3 cups flour , plus extra
- 1/4 teaspoon dry active yeast
- 1 1/2 teaspoons kosher or sea salt
- 1 cup whole grain oats
- 1 3/4 cups water
- Mix 3 cups of flour with the yeast, salt and oatmeal. Pour in the water and mix until combined. Cover with plastic wrap (or a plate) and let stand in a warm area for 3 hours or more if needed. (FYI-The ideal temperature for yeast growth is 37° C degrees Celsius or 98.6°F but the dough will rise at room temp.). Prepare a square piece of parchment paper and have a large clean bowl ready.
- When the mixture has little bubbles on top and a flat surface, turn it out onto a well-floured surface (this is a very wet and sticky dough), and using a dough scraper (it’s less messy if you use one, this is a very useful tool to have), fold the dough over at least 10-12 times. Place the dough on the prepared parchment paper and put it in the clean bowl. Cover with a dish towel and let rest for 30-35 minutes for the second rise. Place a Dutch Oven in the oven with the lid on. Preheat oven to 450°F. ***450°F is very hot, please make sure you have proper oven mitts for both hands for handling the Dutch oven.**
- Take the hot Dutch oven out. Take lid off and pick up the bread dough in the parchment paper and place it into the Dutch oven. Cover with lid. Put the Dutch oven in the center rack of the oven and bake for 30 minutes. After 30 minutes, take the Dutch oven out of the oven, remove parchment paper and place bread back into the pot without the lid for 10 minutes or longer, if you want a harder crust. When it’s done, you should hear a hollow sound when you tap the bottom. Let cool on a wire rack. Once cooled it can be stored up to about 3 days in an airtight container.
Alternatives + Thoughts:
- You can experiment with adding more oatmeal to the bread but you will also want to add more water as well.
- I recommend having a dough scraper, this is an essential tool to have when working with a wet dough.
- This bread is great for everyone, if you do plan on giving your baby or toddler some bread, please make sure that they have access to water and can handle the texture of bread. It took a while before my child could eat solids without easily choking which can be scary. When in doubt, use your best judgment and consult your pediatrician. I recommend everyone, parents especially, have CPR training and certification.
Do you make your own bread and love it? Let me know in the comments below. Happy baking!
Best Wishes and Happy Baking!