Whole Wheat And Steel-Cut Oats Bread - A Long-Ferme

Name: Whole Wheat And Steel-Cut Oats Bread - A Long-Fermentation Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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(R)); 2 tablespoons all-purpose flour, or as needed; 1 egg; 1 tablespoon water, or as needed

Servings: persons

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(R))
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.

1544

kcal

Calories

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups steel-cut oats, 5 cups bread flour, 4 cups whole wheat flour, 3/4 cup nonfat dry milk powder, and more.

Yes, Whole Wheat And Steel-Cut Oats Bread - A Long-Fermentation Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat And Steel-Cut Oats Bread - A Long-Fermentation Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions