My Bread Recipe

After many requests for my no knead bread recipe, I decided to post it. So here it is:
No Knead Oatmeal Whole Wheat Bread
Makes 2 loaves

2 TB sugar
2 1/2 cups boiling water
1 cup rolled oats
1 1/2 cups cold water
1 package yeast
about 6 cups flour (I do a mix of whole wheat, white whole wheat, regular rolled oats, and a small amount of white)
1/2 tsp salt
1 TB toasted sesame seeds
1-2 tsp blackstrap molasses (opt.)
raw seeds or oats to sprinkle on top (sesame, black sesame, sunflower, poppy)
melted Earth Balance (opt.)

In a large bowl dissolve the sugar in the boiling water. Add oatmeal and cold water and stir. Sprinkle dried yeast over the surface, without stirring, and leave for 5-10 minutes, until frothy. Stir in the flours/oat mixture a little at a time, the salt, sesame seeds, and molasses (if using). Add more flour if the dough is sticky. Knead until combined (I know, I know, I said no kneading, but it's easier than stirring with a spoon). Or if you prefer, mix with your hands until combined. You will have a soft dough.

Oil 2 bread pans and divide the dough in half, placing each half in the pans and smooth them out. If desired brush loaves with melted margarine. I find this helps the seeds stick to the loaves easier. Then sprinkle with seeds. Place in the oven on its lowest setting (mine is 170 degrees F) to rise*, until the dough has reached the top of the tin and formed a slightly domed surface above it. This takes approximately 40 minutes.

When risen, increase the oven temperature to 375 degrees F and bake for 35-45 minutes, checking after 30 minutes.

Let cool in tin for 5 minutes and enjoy!

*I try not to let the oven get too hot while the bread is rising. I'll turn it off for 5-10 minutes, open and close the door, turn it back on, repeat, and it will retain a lower temperature than 170 degrees, which is too hot if left on constantly.