This no-knead bread made with all-purpose, whole wheat flours, rolled oats and raisins, was baked in greased pyrex bowls in the toaster oven. The recipe we followed was based on 101 Cookbooks' take on a recipe in "Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker" by Natalie Oldfield.
There wasn't a lot of oven spring.
The ingredients are simply stirred well and then without being kneaded, spooned into a well greased tin. Because I was baking the bread in the toaster oven, I used four small pyrex bowls.
It is covered with a clean cloth and left to rise to about double. The recipe says this takes half an hour. But I used considerably less yeast than the original recipe so it took a couple of hours for the bread to rise.
The bread is done when it is golden and starting to pull away from the sides of the container. Perhaps I didn't bake the bread quite long enough (it turns out that the thermostat on the toaster oven is a bit off and it took much longer than expected to bake the bread). One of the easy little breads refused to leave its bowl in one piece.
I was worried that maybe it wasn't done, but the crumb looked and felt just fine.
We served the bread with cheese and honey. And big cups of cafe au lait. It was a delicious breakfast.
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