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Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
1355 minutes
Wholesome whole wheat and steel-cut oats bread with deep flavor and chewy texture from slow fermentation.
Ingredients:
  • 2 cups steel-cut oats
  • 5 cups bread flour
  • 4 cups whole wheat flour
  • 0.75 cup nonfat dry milk powder
  • 6 tablespoons coconut sugar
  • 3 tablespoons vital wheat gluten
  • 2 tablespoons kosher salt
  • 2 tablespoons flax seeds, crushed
  • 0.75 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
Instructions:
  • In a hot skillet, toast the steel cut oats by cooking and stirring for about 5 minutes until lightly golden. Remove from heat.
  • In the bowl of a stand mixer with a paddle attachment, mix bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened, then increase speed to medium-high and mix for about 5 minutes until the dough is elastic and gluten is developed.
  • Transfer the dough to a well-oiled bowl, covering it with plastic wrap. Allow it to rise in a warm place until doubled in size, for 1 to 2 hours.
  • Gently stretch and fold the dough 4 to 6 times until smooth. Return the dough to the bowl, cover it, and refrigerate for 16 to 18 hours.
  • Take the dough out of the refrigerator 2 to 4 hours prior to baking. Place it on a well-floured surface, sprinkle the top with flour. Divide the dough in half and flatten each portion. Fold in the four sides to create an envelope shape, then press the edges. Form each piece into a loaf with the smooth side facing up. Put them in two loaf pans and cover with a non-terry towel. Allow the dough to rise until it slightly goes above the top of the pan, for about 45 minutes to an hour.
  • Preheat the oven to a high temperature of 500°F (260°C) and place a pan of water on the lower rack to create steam for the bread.
  • In a small bowl, gently combine 1 whisked egg with 1 tablespoon of water. Use the egg wash to carefully coat the tops of the loaves.
  • Bake in the preheated oven until golden brown, around 15 minutes. Carefully remove the pan of water, cover the loaves with aluminum foil tents, and bake until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), for an additional 45 to 60 minutes.
  • Transfer the loaves from the pans to a wire rack to cool.

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