Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread
Ingredients22 h 35 m servings 291
- Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
- Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
- Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
- Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
- Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
- Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
- Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
- Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
- Remove loaves from pans and cool on a wire rack.
- Cook's Notes:
- 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.
Per Serving: 291 calories; 5.6 50.6 10.3 8 507 Full nutrition
ReviewsRead all reviews 4
I tried this bread because I had never made yeasted bread before. I did however make quick bread and thought this would be along similar lines. First of all I followed the recipe exactly. I ende...
Good base recipe. I used this to make a multigrain cinnamon raisin bread. I swapped out 1 cup of the bread flour for 2 cups of ground oats, added an egg for richness, used up my slightly sou...
I love this kind of grain bread. I had some steel cut oats that I needed to use. My mom used to make wheat bread that looked a lot like this bread. I love the crunchy crust, the thick texture...