– Hey everyone! Welcome to GardenFork. Today, an Oatmeal Whole
Wheat No Knead Bread, made in our trusty Dutch oven here. We have a number of Dutch
oven and no knead recipes the links are in the
show notes below here. And hopefully the technology works at the end of the show as well. But, cooking bread in a Dutch oven, if you’re a long-time fan you’ll know that I love doing this. (pot clanks) I learned this recipe from
a website called Breadtopia, who’s run by a guy named Eric. So, a guy named Eric, and he makes bread, and he shares with people,
I like him already. I haven’t met him, he’s in Iowa. Breadtopia.com go check that out and thank him for this recipe. We’re going to use, oh woops. Here we go. We’re going to use steel cut oats, I usually don’t buy these and I was like, “Oh I remember those,
those come in that can”. Steel cut oats are not
processed like rolled oats. Rolled oats are actually steamed, and then rolled through
some rollers, like this. Like that, rollers. So you can have oatmeal. Steel cut oats usually
take a lot longer to cook, so I don’t really make them. but this appealed to me. One of the commenters
on Eric’s site suggested toasting the oatmeal, so
we’re going to do that. And we’re going to do this, okay? I’ve recently become a fan
of actually weighing out your flour rather than measuring it. We have another video about
the pros and cons of that. No knead secrets, basically. I think it’s called “Five
Tips About No Knead Bread”. Anyway, the link is below. Weighing it, I mean this
is like 30 to 40 dollars for a good home kitchen one. There’s links below to buy it, of course, because that’s what we do here. This is 30 to 40 dollars. Don’t buy the cheap one because you know, you get what you pay for. Links to buy the one we like
are in the show notes below. But I’ve learned a lot about measuring, and I think the dough, the
consistency of your bread dough, it’s amazing the difference. If you just kind of measure it out, one cup of flour can vary tremendously. And with a wet dough like this, it’s always important to measure
and I’m a convert to that. So what to remember here with
this oatmeal whole wheat bread is ten, three, three. Okay? 10 ounces of bread flour, three ounces of whole wheat flour and then three ounces of steel cut oats. Take your steel cut oats,
toast them on a pan. Carefully. They burn very quickly, learn from me. Toss them a couple times. Put them in a… Take them off the heat and get them out of the pan that you toasted them in, and it’s like toasted oatmeal. That’s good. I like this scale because
you can pull this part out, then you can put a bigger
bowl on here like that. And then we’re going to zero this out. So the scale is set to zero, so it’s including the weight
of the bowl in there, okay? So we’re going to go 10
ounces of bread flour. If you put too much in, you can just scoop it out
a little bit at a time, and there you go, you’re back to ten. It’s like, it’s really neat. I’m going to put in three
ounces of the whole wheat flour. So, we’re just going to
make this go up to thirteen. I’ve got my three ounces,
which is a half cup by the way, of the toasted steel cut oatmeal
and that’s going to go in. Now I’m going to add in,
oh I forgot the yeast. Important. All right, quarter teaspoon. This is an active dry yeast. Use what you’ve got, but I
think this is a better one. I use a heaping quarter teaspoon in there. All right, a fork works well
for this, a whisk works well. Mix all your dries together. All right, our dry ingredients
are all mixed together. Now we’re going to put in our water, and the water is actually quite important. If you live in a city or you get your water from a municipality, it probably has some chlorine in it. So I would suggest, if you can remember, put the water out overnight. That will let the chlorine dissipate. Or you could use a little
bottled water, as well. If you forgot that’s okay,
just go ahead and use it. There is chlorine, usually, in the water and that kind of hinders
the yeast process. So, if you can remember to do it, or pour it through one of
those water filter pitchers. You know that removes chlorine, too. One and 5/8 cup. So it’s a little more
than one and a half cups I’ve found works really well, when doing the measuring this way. Okay, this in here. Ideally, this water is warm. I just felt that it, it kind of helps the yeast get a start. If the dough is looking kind of dry, that is a red flag that
you’ve got too much flour for the amount of water, and you could put in a
little bit more water. But again, I think
measuring with the scale, with a digital scale, will eliminate that issue for you. It eliminated that issue for me. I just cover it with a, well that looks elegant, doesn’t it? I cover it with a shopping bag. You could cover it with
plastic wrap if you want. But then, just put this
somewhere in your kitchen. Now, a couple things to think about here. A lot of the recipes say 18
hours for your long rise, and I found that that doesn’t
apply a lot of the time. Something more like 12 hours in a relatively warm
room does really well. How do you know it’s done? Well, it’s risen quite a bit. It has little holes in it, and it has, it gets kind of stringy. The gluten has started to develop. So if you look up here,
and see how we pull that? You see how it’s kind
of stringy like that? You see that stringiness? That means your dough is good. And we did it right, how unusual for me. I just use the countertop. It works for me. Get yourself one of these
plastic dough scrapers. If you’re buying a scale from our link, you can also buy a dough scraper. There’s a link under there. But it makes it really easy to get stuff out of bowls like this. Especially… you see that? That’s a sign of the gluten working. A little on the top, and then, wow, that’s wet. Do the best you can with this. I just kind of thump it
in the dough a little bit. And then I roll it, I turn it as I’m going clockwise, and then I’m turning my hands under. It feels great. And then, like that. It’s a beautiful thing. Okay, nice round loaf. Parchment paper, in a bowl, well, imperfect roll. You’ll see what happens here. Okay, take this with the seam side down. The nice part of the ball facing up, drop it into there, like that. Cover it with a towel about an hour. I preheated my oven to 500 degrees, and I put the Dutch oven
and the lid in there. It’s really hot. Okay, dust the top with
a little bit of flour. You can put little designs in the top. I just like to go with some scissors, because this is deep in a bowl. And go like this, and this, and like that. So it’s a little cross pattern there. Gather up the parchment, and this drops nicely right in there. And then the lid goes on. It’s okay if the parchment sticks out, it’s not the end of the world. Going to turn the oven down to 450. (pan clanking) (oven door closes) Half hour, okay? All right, half hour’s gone by. Very hot, very careful. Okay? Lid off, oh does that look great? (laughs) Put that back in there
another 20 to 30 minutes. Oh, the light’s off, all right. Who’s this? Aw… All right, 15 minutes. Might be 20, you know
it depends on your oven. But that looks nice. The parchment makes this
really easy to lift this out. (parchment crinkling) That looks great. Look at that. How cool is that? Guess who likes bread? – [Woman] Toast is her favorite. – Ready? You’re going to like this. Nice. My mouth is full. If you like this and what we’re doing, hit the subscribe button, or sign up for our email
newsletter up there. And tell me what you think,
in the show notes below. Recipe is below there as well, and the link to our other no knead videos. Okay? (upbeat music)