This hearty bread combines the nutty flavor of whole wheat with the chewy texture of steel-cut oats for a wholesome treat. Thanks to a long fermentation, it develops a rich, complex taste that’s perfect for any time of day.
COOKBOOK / 31023
Start by heating a heavy skillet over medium heat. Toss in the steel-cut oats and cook, stirring frequently, until they smell toasty and turn a light golden color—this should take about 5 minutes. Take them off the heat and set aside.
In a large mixing bowl (or the bowl of your stand mixer fitted with a paddle attachment), combine the bread flour, whole wheat flour, toasted oats, dry milk, sugar, gluten, salt, flax seeds, and yeast. Pour in the water, oil, and vinegar, then mix everything on low speed just until the ingredients come together. Crank up the mixer to medium-high and keep going for about 5 minutes, until the dough feels elastic and the gluten is well developed.
Transfer the dough to a clean, lightly oiled bowl and cover it with plastic wrap. Let it rise somewhere warm until it roughly doubles in size, which usually takes 1 to 2 hours. Next, give the dough a few gentle stretch-and-folds—about 4 to 6 times—then cover it again and pop it in the fridge overnight (16 to 18 hours).
When you’re ready to bake, take the dough out of the fridge a couple of hours ahead so it can come to room temperature. Turn it out onto a floured surface, sprinkle a bit of flour on top, and divide it in half. Flatten each piece gently, then fold all four sides in toward the center, pinching the edges to seal. Shape each half into a smooth loaf and place them in greased loaf pans. Cover with a clean towel and let them rise until they’re just peeking over the edges of the pans, about 45 minutes to an hour.
Preheat your oven to 500°F (260°C) and place a pan of water on the lower rack to create steam—it helps develop a nice crust. Whisk together an egg with a tablespoon of water and brush this over the tops of the loaves. Bake for about 15 minutes until the crust starts to brown, then carefully remove the water pan. Cover the loaves loosely with foil and continue baking for another 45 to 60 minutes, or until a thermometer inserted into the bread reads 200 to 205°F (93 to 96°C).
Once they’re done, take the loaves out of the pans and let them cool completely on a wire rack before slicing. Enjoy!
- Use a kitchen scale for accurate measurements, especially with oats and flour.
- Allow the dough to rise in a warm, draft-free spot for the best fermentation results.
- Score the top of the loaf just before baking to help it expand evenly in the oven.
This bread combines the hearty texture of steel-cut oats with the nutty flavor of whole wheat. The long fermentation process develops a deep, complex taste and improves digestibility. It’s a wholesome choice that feels both rustic and satisfying.
Enjoy this bread toasted with a spread of butter and honey for breakfast. It also pairs well with savory toppings like avocado or cheese. Its hearty texture makes it a perfect companion to soups and stews.
Store the bread in a paper bag at room temperature to keep the crust crisp. For longer storage, slice and freeze the bread; toast slices directly from the freezer to refresh their texture. Avoid sealing in plastic to prevent sogginess.
