Slow & Easy Bread -
based on "Bosnian Bread" from the NYTimes
2 c. unbleached bread flour
1 tsp. salt
1 tsp. yeast (active dry)
1/2 c. rolled oats, soaked 1 hr. in
1 c. water
about 1/2 c. near boiling water
After oats are swollen and soft, add the 1/2 cup hot water,
stir till evenly warm.
Combine flour, salt and yeast in large bowl.
Add warm water & oats, stir well.
Add a Tbs. or two additional warm water as needed.
Batter should be very "loose," more like cake batter than dough.
Cover and let rise at room temperature 4-8 hours,
or overnight. Batter will be covered with small bubbles.
Turn out into oiled pan or pans, or into circle on baking sheet as desired.
Let rise another full hour.
Oil top again if desired, or dampen and sprinkle with oats or seeds.
Place in COLD oven. Turn heat to 450 degrees. Bake 20 minutes.
Reduce heat to 300 degrees. Bake another 20 - 30 minutes, until crust is golden
and interior about 200 degrees.
Turn out on rack to cool. Best eaten the day it is baked
or toasted with olive oil or toppings.