Instructions

• In a large bowl, stir together 3¾ cups all-purpose flour, 1 cup oats, 1 teaspoon salt, and 1 teaspoon active dry yeast until evenly combined.
• In a separate container, dissolve 2 tablespoons honey into 2 cups warm water. Pour the honey-water into the dry ingredients.
• Using a spatula or wooden spoon, mix until the ingredients are fully incorporated and form a shaggy, sticky dough. Do not knead.
• Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature (or inside an unheated oven) for 12 to 24 hours.
• When the dough has rested, preheat your oven to 450°F (232°C) and place a lidded cast-iron pot (Dutch oven) inside to heat with the oven.
• Lightly flour your hands and sprinkle a little flour over the dough. Gently remove the dough from the bowl and shape it roughly into a ball on a sheet of parchment paper.
• If desired, score the top of the dough with a sharp knife and optionally sprinkle a few of the measured oats over the top.
• When the oven and pot are fully preheated (450°F), carefully remove the hot pot using oven mitts. Keep the lid nearby.
• Lift the parchment with the dough and lower it (parchment and all) into the hot pot. Cover the pot with its lid and return it to the oven.
• Bake covered for 30 minutes.
• Remove the lid and continue baking for another 15 to 20 minutes, until the crust is deep golden brown.
• Remove the bread from the pot (it should release easily), transfer to a cooling rack, and let cool completely before slicing.