Easy No-Knead Oat Bread

Step 1: Mix water and yeast

Add 1 cup (220 ml) of water to a bowl. Crumble ¾ tsp (3 g) of fresh yeast (or add ½ tsp (2 g) of dry yeast) into the water. Mix with a wooden spoon until the yeast is dissolved.

Step 2: Add flour and salt

Pour 2 ½ cups (320 g) of bread flour into the bowl with the yeast mixture. Add 1 tsp (6 g) of salt. Mix with the wooden spoon until there is no more dry flour, forming a shaggy dough. No kneading is required at this stage.

Step 3: Scrape down the bowl

Use a spatula to scrape any remaining dough from the spoon and the sides of the bowl, ensuring all ingredients are incorporated into the main dough.

Step 4: First rest

Cover the bowl with a lid and let the dough rest for 30 minutes.

Step 5: First stretch and fold

Wet your hand. Gently stretch one side of the dough upwards and fold it towards the center. Repeat this process for all four sides of the dough. This technique is called 'lift and slap' and helps develop gluten.

Step 6: Second rest

Cover the bowl again and let the dough rest for another 30 minutes.

Step 7: Second stretch and fold

Repeat the stretch and fold process from step 5. You will notice the dough is now much more elastic.

Step 8: Final rise

Cover the bowl and let the dough rise until it doubles in size. This usually takes about 2 hours.

Step 9: Prepare work surface and transfer dough

Sprinkle flour generously on a clean work surface. Gently scrape the risen dough from the bowl onto the floured surface, trying not to disturb it too much to retain the air bubbles.

Step 10: Divide and shape dough

Fold the dough in half to make it easier to cut. Cut the dough in half using a dough scraper or knife. Brush off any excess flour from the dough. Gently flatten one half of the dough. Stretch the edges of the dough and fold them inwards towards the center to form a tight ball. Pinch the seams together to seal the ball. Rub the dough ball against the work surface in a circular motion to further tighten and seal it. Set aside. Repeat the shaping process for the second half of the dough.

Step 11: Uncovered rest

Let the shaped dough balls rest for 10 minutes uncovered on the work surface.

Step 12: Coat with oats

Brush the top surface of one dough ball with water. Generously coat the top and sides of the dough ball with rolled oats. Place the coated dough ball on a baking tray lined with parchment paper. Repeat for the second dough ball.

Step 13: Final proofing

Cover the baking tray with a clean towel and let the bread rise for 30 minutes.

Step 14: Score the bread

Using a sharp blade or knife, score the top of each bread loaf. The oats might make the cut a little tricky, but it doesn't have to be perfect.

Step 15: Add steam and initial bake

Sprinkle a little water around the bread on the tray to create steam during baking. Cover the baking tray with another tray of the same size. Bake in a preheated oven at 430°F (≈220°C) (approximately 220°C) (220°C (≈430°F) (approximately 430°F)) for 20 minutes.

Step 16: Continue baking uncovered

Carefully remove the top tray from the oven. Continue to bake the bread for 10 more minutes, or until the crust is golden brown and crispy.

Step 17: Cool and serve

Remove the baked bread from the oven. Listen for the 'singing' sound as small cracks form in the crust, indicating it's perfectly baked. Tap the bottom of the loaf; a hollow sound means it's done. Slice the bread and serve with a little butter.

• Use the 'lift and slap' technique during stretching and folding to develop gluten without kneading.

• Listen for the 'singing' sound of the bread as it cools; this indicates a perfectly crispy crust.

• Tap the bottom of the baked bread; a hollow sound means it's fully cooked.