No-Knead Whole Wheat Oatmeal Bread (Ellen Kanner, 4/28/11, Miami Herald)

1 packet dry yeast

2 cups lukewarm water

1 tablespoon honey, honey substitute or molasses

4 cups whole wheat flour

1 tablespoon canola or olive oil

3/4 cups uncooked oatmeal

1/4 teaspoon sea salt

Combine yeast, warm water and honey in a large bowl. Stir gently to dissolve yeast, and set aside 10 to 15 minutes, until frothy.

Add flour and mix for 2 to 3 minutes, creating a smooth, moist, not-sticky dough. Work in oil, oatmeal and salt. Cover bowl lightly with a cloth. Set in a warm spot until doubled in bulk, about 1 hour.

Punch down dough and place in a lightly oiled, 9-inch loaf pan (or shape into a round and place on a lightly oiled 9-inch pie pan.) Cover and let rise for another hour.

Heat oven to 450 degrees. Bake bread about 30 minutes, until top is golden brown and crusty and bread sounds hollow when tapped. Makes 1 loaf.

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