Skip to main content New<> this month
Get the Allrecipes magazine

No-Knead Oatmeal-Millet Peasant Bread

Rated as 3 out of 5 Stars

"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!"
Added to shopping list. Go to shopping list.

Ingredients

4 h 50 m servings 140
Original recipe yields 12 servings (1 loaf)

Directions

{{model.addEditText}} Print
  1. Combine boiling water, oats, and millet in a large bowl. Let cool to 100 degrees F (38 degrees C), about 10 minutes.
  2. 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.
  3. 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.
  4. Preheat oven to 475 degrees F (245 degrees C). Place a lidded Dutch oven inside.
  5. Make 3 slashes on top of the dough boule using a serrated knife.
  6. 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).
  7. 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.

Footnotes

  • 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


Per Serving: 140 calories; 0.7 28.5 4.3 0 293 Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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 ...