whole wheat and steel-cut oats bread - a long-fermentation bread

whole wheat and steel-cut oats bread - a long-fermentation bread
  • 2 cups steel-cut oats
  • 5 cups bread flour
  • 4 cups whole wheat flour
  • 3/4 cup nonfat dry milk powder
  • 6 tablespoons coconut sugar
  • 3 tablespoons vital wheat gluten (optional)
  • 2 tablespoons kosher salt
  • 2 tablespoons flax seeds, crushed (optional)
  • 3/4 teaspoon active dry yeast
  • 5 cups water
  • 6 tablespoons vegetable oil
  • 3 tablespoons raw apple cider vinegar (such as Bragg®)
  • 2 tablespoons all-purpose flour, or as needed
  • 1 egg
  • 1 tablespoon water, or as needed


  1. Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
  2. 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.
  3. 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.
  4. Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
  5. 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.
  6. Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
  7. Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
  8. 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.
  9. Remove loaves from pans and cool on a wire rack.

10/06/2019
whole wheat and steel-cut oats bread - a long-fermentation bread, recipe PT15M PT1H 5 455 calories

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