I often make this to take as gifts to friends or to bring to potluck meals. The recipe is almost always requested by those who try it. Not only does it taste like it came from a bakery, but it is incredibly easy and almost fool-proof. The crust is crackly and crisp, and the inside is soft with the perfect amount of heartiness.
It does take a little advanced planning due to the long rise. However, the fast prep makes up for it. We like to eat this as toast, with soup, or–our favorite–warm with some maple butter on top.
No-Knead Maple, Pecan, Oat Bread
Ingredients
- 3 cups AP flour
- 2 cups white wheat flour
- 2¼ cups water, room temperature
- 1½ cups rolled oats
- ⅓ cup pure maple syrup
- ¼ cup melted butter or olive oil
- 2 teaspoons kosher salt
- ½ teaspoons instant yeast
- 1 cup roughly chopped pecans
Instructions
- Combine all ingredients in a large bowl, stirring until well combined. The dough will form a shaggy ball and will be messy.
- Cover tightly with plastic wrap. Allow to rise, at room temperature, for 8 hours or overnight.
- Remove the dough onto a floured surface, and gently form into a round loaf. Cover with a towel, and allow to sit for one hour.
- About 30 minutes before the dough is ready, preheat the oven to 450 degrees F. Place a Dutch oven or baking crock with a lid in the oven, and let that preheat as well. When dough is ready, gently slide dough into Dutch oven. Cover it with the lid, and cook for 30 minutes. Remove the lid and bake for another 10-25 minutes, until the top is crusty and deep down.
- Remove from oven and from pot. Let cool completely.
Notes
Source: adapted from Food52
Best ever! Please make me this for my birthday EVERY year! 😉
Deal 🙂
Nice twist on the really great no-knead bread. However, didn’t you miss the water in the ingredients list? Looks like there is hardly any liquid in the dough so far (only syrup and butter).
Cheers
Lars
Yes! Thank you for catching that and letting me know. I am not sure how the water got left off, but it has been updated now.
My recipe says 2-1/4c water. Isn’t that a lot?
Question…do you grease the Dutch oven before adding the dough? Thx!
One more question…how much water?
If you have a well-seasoned cast iron dutch oven, you shouldn’t need to grease it. With mine, I used to grease it, but then forgot one time and it came out just fine, so I stopped. If you are worried about it sticking, go ahead and grease it since it won’t hurt. And the water amount is 2 1/4 cups. I accidentally omitted the water amount from the original posted recipe, but it should be updated now. Let me know if you have any other questions!
I have s similar recipe but like yours because I like the maple syrup and pecans. Can I put an egg into this, though, and how will that affect the product?