Rustic no knead dutch oven bread with rolled oats

Ingredients - makes 1 loaf

500 g white flour

100 g rolled oats

about 400-450 ml water

2 tsp salt

6 g yeast (I use active dry yeast and let it proof with 100 ml of water that is 41 degrees celcius)

Preparation

When yeast is ready add all the dry ingredients and water, mix with a mixing spoon. The dough should be a bit wet and a bit sticky. Cover finished dough and let rise for 2-3 hours.

When dough is about ready preheat oven to 225 c (convection) and put the dutch oven with lid in the oven (do not grease the dutch oven). When oven is ready take the dutch oven out and transfer the dough into the very warm dutch oven cover with lid and bake for 30 minutes. After 30 minutes remove lid and reduce heat to 200 c (convection) and bake uncovered for about 20 minutes more til the bread has a nice and golden crust.

Remove from dutch oven and let cool. Enjoy with homemade jam, cheese or serve it with your home made charcuterie board.