Oven-Baked Bread with Oatmeal

Here's how:

• 1

  Lightly toast the rolled oats in the oven at 200 °C. 

• 2

  Dissolve the yeast in cold water. Stir in the honey and syrup or sugar, then add the remaining ingredients. The dough should be mixed by hand only and will be fairly loose.

• 3

  Cover the dough with plastic wrap and let it rest for 12–14 hours at room temperature.

• 4

  Preheat the oven to 250 °C using standard top and bottom heat, then place the pot with the lid on in the oven to warm it up.

• 5

  Place the dough on a floured baking sheet and let it spread out across the sheet. Fold the dough from the edges toward the center and sprinkle more flour on top if needed. Repeat until the bread takes on a nice shape. Quickly lift the bread, seam-side down, into the hot pot. Sprinkle a little flour on the bottom of the pot to prevent the bread from sticking.

• 6

  Place the pot with the lid on at the bottom of the oven and bake for about 30 minutes. Remove the bread from the pot and bake it for another 10–15 minutes on the oven rack. Gently tap the bottom of the bread. If you hear a hollow sound, the bread is done. You can also use a meat thermometer. When the internal temperature of the bread is between 96–97 °C, it’s done. Let the bread cool on a wire rack.