No-knead oatmeal bread

Another variation on no-knead bread; again, super easy and delicious. Kind of softer and chewier than whole wheat, and makes amazing sandwiches and toast.


1 c. rolled oats ('old-fashioned', NOT instant)
2 c. bread flour
1-1/2 t. salt
1/2 t. rapid rise yeast
1-1/3 c. water
1 T honey

Mix together dry ingredients; stir honey into water.

Stir sweetened water into flour mixture; dough should form into a shaggy ball.

Cover tightly with plastic wrap; let sit at room temperature for 8-12 hours, until bubbly.

Stir dough to punch it down; glop it into a well-oiled loaf pan. Sprinkle top with more oats. Cover loosely with plastic wrap; let rise 2-4 hours, until doubled in size.

Bake at 350 for 45-50 minutes.