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No-knead oatmeal bread
Bread flour 300g
Whole wheat flour 90g
Instant dry yeast 5g (1 tsp)
Salt 5g
Rolled oats 85g
Seed mix 80g (pumpkin, sunflower, sesame seeds, etc.)
Honey 20g (2 tablespoons)
Warm water 360ml (about 35 degrees)
1. In a clean bowl, mix bread flour, whole wheat flour, instant dry yeast, and salt well. Add oats and seed mix evenly. Mix honey with warm water and add it all to the bowl. Use a spatula to combine into a lump.
2. Allow it to rise at room temperature until the dough doubles in size. (Room temperature about 24-25 degrees / takes about 1 hour to 1.5 hours) Put the dough in the refrigerator 12 hours - up to 2 days. (This process be omitted, but recommended for the flavor and texture of the dough.)
3. Take the dough out of the refrigerator, divide it into two, and tightly roll them into balls.
4. Cover the top and let it rise in a warm place for about 40-50 minutes.
5. Score the top before baking. Bake in an oven preheated to 220 degrees for about 25-30 minutes.
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