No knead oatmeal bread
3 cups bread flour
1 ½ teaspoons salt
¼ teaspoon yeast
1 Old-fashioned oats or organic rolled oats
3 tablespoons honey
14 ounces cool filtered water
Mix flour, salt, yeast. Then add oats and stir. Add honey. Add water. Mix thoroughly. Form into a ball.
Cover with plastic wrap and let it sit for 8 – 24 hours.
Then place on a floured board and use white bread scrapers or floured hands to fold over the dough. Add a little more flour until you get the desired consistency.
Place the dough in an oiled cast iron skillet pan or Pyrex bowl. Cover with a towel and let rise again for about 1 ½ hours. Preheat oven to 450° at least 30 minutes in advance.
If you are using an oiled skillet, you can bake at 450° in the skillet for about 30 minutes. Tap the crust with your fingernail to check if it is done. A hollow sound means that it is ready.
If you use a Pyrex bowl and want to bake in a Dutch oven or casserole dish, transfer the dough onto a hot Dutch oven by flipping the skillet and dropping the dough into the hot Dutch oven. You may want to cover the bottom of the Dutch oven with oil or parchment paper first. Clip the dough at the top with kitchen scissors. Cover the Dutch oven and bake for 30 minutes with the cover on. Bake for another 5-10 minutes with the top off.