No-Knead Oat Bread
King Arthur Test Kitchen · kingarthurbaking.com · 16
Against 136 no-knead bread recipes
More fat than 99% of recipes and more water than 77%.
How it compares
Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.
- More fat than 99% of recipes: 9.6% of the flour weight against the typical recipe's 0%.
- More water than 77% of recipes: 86% of the flour weight against the typical recipe's 79%.
Ingredients (8)
- 1/3 cup (71g) light brown sugar or dark brown sugar, packed71 g
- 4 cups (480g) King Arthur Unbleached Bread Flour480 g
- 4 tablespoons (57g) butter, softened57 g
- 1 cup (113g) King Arthur Whole Wheat Flour113 g
- 1 1/2 cups (170g) King Arthur Rolled Oats or 1 1/2 cups (134g) old-fashioned rolled oats170 g
- 2 teaspoons (12g) table salt12 g
- 1/2 teaspoon instant yeast≈ 1.6 g
- 2 1/4 cups (510g) water, cool510 g
flour 593 gbatter 1415 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 136 recipes. Shaded: the middle half. Tick: the median.
- Water86% · 78th percentile · median 79%
- Salt2% · 54th percentile · median 2%
- Yeast0.3% · 32nd percentile · median 0.4%
- Fat9.6% · 100th percentile · median 0%
Oven
- Temperature
- 450°F / 230°C
- median 450°F
- Time
- 45 to 50 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, fat.
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