Mix 3 cups of flour with yeast, salt, and oatmeal. Pour in the water and mix until combined. No-Knead Oatmeal Bread

Cover with plastic wrap (or a plate) and let stand in a warm area for 3 hours or more if needed. (FYI-The ideal temperature for yeast growth is 37° C degrees Celsius or 98.6°F but the dough will rise at room temp.). Prepare a square piece of parchment paper and have a large clean bowl ready. bread dough in a yellow and white bowl, covered with plastic wrap on a marble counter

When the mixture has little bubbles on top and a flat surface, turn it out onto a well-floured surface (this is a very wet and sticky dough) and use a dough scraper (it’s less messy if you use one, this is a very useful tool to have), fold the dough over at least 10-12 times. No-Knead Oatmeal Bread

Place the dough on the prepared parchment paper and put it in the clean bowl. Cover with a dishtowel and let rest for 30-35 minutes for the second rise. Place a Dutch Oven in the oven with the lid on. Preheat oven to 450°F. ***450°F is very hot, please make sure you have proper oven mitts for both hands for handling the Dutch oven.** No-Knead Oatmeal Bread (after first rise) No-Knead Oatmeal Bread (after 2nd rise)

Take the hot Dutch oven out. Take the lid off and pick up the bread dough on the parchment paper and place it into the Dutch oven. Cover with lid. Put the Dutch oven in the center rack of the oven and bake for 30 minutes. After 30 minutes, take the Dutch oven out of the oven, remove the parchment paper and place the bread back into the pot without the lid for 10 minutes or longer, if you want a harder crust. When it’s done, you should hear a hollow sound when you tap the bottom. Let cool on a wire rack. Once cooled it can be stored for up to about 3 days in an airtight container.