Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread
This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.
Recipe Summary test
Toasted steel-cut oats may be substituted for the 9-grain cracked cereal.
You can use dry baker's milk in place of the non-fat milk.
Use any natural sweetener you prefer.
Vegetable oil may be substituted with any nut oil or MCT oil.
After coating your loaves with egg wash, feel free to sprinkle your favorite toppings on top.
Another way to produce steam during the first 7 to 10 minutes baking is to spray the oven sides with water at least 3 times at 5 minute intervals.