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@chu.uyn.v: Làng cù lao ngày mưa 🥰

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Uyên Vũ
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Tuesday 13 October 2026 05:33:58 GMT
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No knead. No fancy skills. Just a little patience. This honey oat loaf is soft, rustic, and packed with cozy homemade flavor. 🍯🤎 Drop 🌾 if you’re baking this golden loaf this weekend! Ingredients: 🌾 350g all-purpose flour (2 ¾ cups) 🌾 50g whole wheat flour (⅓ cup) 🧂 7g kosher salt (1 ¼ tsp) 🌿 1g instant yeast (¼ tsp) 💧 320g lukewarm water (1 ⅓ cups) 🍯 20g honey (1 tbsp) 🥣 40g rolled oats (½ cup) ✨ Extra oats / flour for topping Steps: Mix: Combine both flours, salt, yeast and oats. Stir honey into the water, pour it in, and mix until a shaggy sticky dough forms. No kneading! 🥄 Long ferment: Cover tightly and let sit 12–18 hours at room temperature. The dough should look bubbly and doubled in size ⏳ Shape: Scrape dough onto a floured surface. Fold the edges toward the center, then gently shape into a loose ball. Cover and rest for 30 minutes. Preheat: Place your Dutch oven with the lid inside the oven. Preheat to 450°F / 230°C 🔥 Bake: Set dough on parchment, sprinkle with oats, and lower it into the hot pot. Bake covered for 30 minutes, then uncovered for 15–20 minutes until deep golden. Cool: Transfer to a rack and cool for at least 30 minutes before slicing. Perfect with butter, jam, or a drizzle of honey 🍯
No knead. No fancy skills. Just a little patience. This honey oat loaf is soft, rustic, and packed with cozy homemade flavor. 🍯🤎 Drop 🌾 if you’re baking this golden loaf this weekend! Ingredients: 🌾 350g all-purpose flour (2 ¾ cups) 🌾 50g whole wheat flour (⅓ cup) 🧂 7g kosher salt (1 ¼ tsp) 🌿 1g instant yeast (¼ tsp) 💧 320g lukewarm water (1 ⅓ cups) 🍯 20g honey (1 tbsp) 🥣 40g rolled oats (½ cup) ✨ Extra oats / flour for topping Steps: Mix: Combine both flours, salt, yeast and oats. Stir honey into the water, pour it in, and mix until a shaggy sticky dough forms. No kneading! 🥄 Long ferment: Cover tightly and let sit 12–18 hours at room temperature. The dough should look bubbly and doubled in size ⏳ Shape: Scrape dough onto a floured surface. Fold the edges toward the center, then gently shape into a loose ball. Cover and rest for 30 minutes. Preheat: Place your Dutch oven with the lid inside the oven. Preheat to 450°F / 230°C 🔥 Bake: Set dough on parchment, sprinkle with oats, and lower it into the hot pot. Bake covered for 30 minutes, then uncovered for 15–20 minutes until deep golden. Cool: Transfer to a rack and cool for at least 30 minutes before slicing. Perfect with butter, jam, or a drizzle of honey 🍯
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