Bread for sp

Whenever I make this bread, I think of sp.

It's my oatmeal bread, based on a recipe for Burghul Bread that I found on Haalo's blog (and which she found here).

I let the bread machine knead this (because I'm that lazy), but then bake it in the oven in a cast iron pot, like the famous no knead bread. (This makes a fairly large loaf -- I use a 6 quart pot.)

Oatmeal Bread
175 g leftover oatmeal
225 ml warm water
25 ml olive oil
235 g white flour
235 g whole wheat flour
1/4 cup rolled oats
2 T flaxseed meal
3/4 T salt
1 t yeast
(sesame seeds or rolled oats to decorate)

(UPDATE: You can also make this bread without leftover oatmeal. Replace it with 50g raw steel cut oats, and increase the warm water to 350ml.)

1a. The lazy way: put the ingredients into the bread machine, and let it do its thing (on the dough cycle).
1b. The hands on method: bloom the yeast in 25ml of the water (plus 1 t sugar). Then mix everything together. Knead it for 10 minutes, adding flour as necessary.

2. Let it rise, covered, until doubled (about 1.5 hours).

3. Lightly knead, and shape. Sometimes I make a boule, but this time I made a loaf. I put it on a piece of parchment paper, and put the whole thing into a loaf pan to rise. (If you love sesame seeds or rolled oats, put them onto a plate and then roll the loaf in it, pressing them in, before putting it into the pan. This time I just brushed the loaf with a bit of water and then sprinkled the oats on top.)

4. Cover and let it rise for 1 hour. About halfway through, preheat the oven to 400 F, and put the cast iron pot (complete with lid) in.

5. Take the loaf, still on the parchment paper, out of the loaf pan and put it into the cast iron pot. Bake it for 30 minutes covered, and then 20 minutes uncovered.