Seriously, this will be the best bread and easiest no-knead you have ever tasted! Perfect for breakfast, with soup or cheese for lunch, or made into sandwiches, and amazing toasted the next day (but it won't last that long!)
90g rolled oats plus 1/2 cup extra
230g boiling water
90g maple syrup
170g water at room temp
1.5tsp instant yeast
290g bread flour (hi-grade)
130g whole wheat flour
Butter for tin greasing
1tbsp olive oil
Begin by combining the oats, boiling water, maple syrup and salt in a bowl large enough to hold your finished dough. Stand for 10 mins for oats to soften. Add the room temp water and stir to combine then add the yeast and stir again. Finally add the flours and stir to mix. The dough will be sticky and 'shaggy' and that's what you're looking for - no need to get too pedantic about it at this stage.
Cover your bowl with a tea towel (or, I use a shower cap I keep and reuse specifically for this purpose) and leave to rest in a warm spot to rise for 2-3 hours or until doubled in volume. I do find that a tall rectangular container is good for this as it allows you to more accurately assess whether the dough has doubled.
Grease a 2lb loaf pan with butter (I find the Le Creuset loaf pan perfect for this) and then pour 2/3rds of the remaining oats around the base and sides. Set aside.
When you're satisfied that your dough has doubled in size drizzle it with the tbsp of olive oil to coat the surface. Using your hands to gently ease the dough from the bowl, then flip the dough over so the oiled side is down. Form the dough into a loaf shape by gently easing the sides down and under until you have a smooth top then transfer to your prepared pan, seam down. Scatter the rest of the oats evenly on top.
Preheat your oven to 180C (non-fan if you can. Your rising process will take 45-60mins so just get your oven going when you feel the time is right - only you know how long your oven takes to heat!)
Let the dough rise in a warm space for 45 minutes to an hour until the dough has again risen visibly and significantly (although it may not quite double).
Place your loaf in the oven and bake for 45 mins. When cooked the top will be gorgeously browned. Remove the pan from the oven and rest it, covered with a tea towel for 5 mins, then turn your loaf out onto a wire rack to cool.
Allow your loaf to cool completely before slicing (as slicing into a warm loaf is guaranteed to make it dry out as it cools).