- 1 cup boiling water
- 1/2 cup rolled oats
- 1/4 cup millet
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 2/3 cup warm water (98 to 115 degrees F/37 to 46 degrees C)
- 2 3/4 cups all-purpose flour
- 1 tablespoon all-purpose flour
- 1 tablespoon cornmeal, or more as needed
- 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.
10/19/2019
recipepes.com
no-knead oatmeal-millet peasant bread, recipe
PT15M
PT1H
5
455 calories
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