Your guests will not believe you made this bread yourself! The crust is bakery-perfect and the crumb is moist and chewy. Rather than baking it in a loaf pan or on a pizza stone, this recipe uses a Dutch oven or other oven-proof baking dish with a tight-fitting lid!


Recipe Summary

15 mins
40 mins
3 hrs 55 mins
4 hrs 50 mins
1 loaf


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

The Dutch oven needs to preheat for at least 20 minutes; do that during the second rise to save time.

Nutrition Facts

140 calories; protein 4.3g; carbohydrates 28.5g; fat 0.7g; sodium 293.1mg. Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 3 stars
As written the recipe doesn't work IMHO. The ratio of dry to wet is off and there is far too much yeast most no knead bread recipes call for 1/4 to 1/2 tsp. The dough was doubled in 45 minutes which didn't allow the malty flavour to developed. Sorry I probably won't make this again. Read More