WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD
This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.
Provided by judy2304
Categories Bread Yeast Bread Recipes
Time 22h35m
Yield 24
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 29.9 g, Cholesterol 8.5 mg, Fat 5.1 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 506.8 mg, Sugar 5.7 g
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nombulelo njokweni
[email protected]This bread is delicious, but it's a bit too expensive for me. I'll probably only make it on special occasions.
Nawab Nadir
[email protected]I had a hard time finding steel-cut oats at my local grocery store. I ended up using rolled oats instead, and the bread turned out fine.
William Earls
[email protected]This bread is a bit too sweet for my taste. I think I'll try reducing the amount of honey next time.
castelia motelo
[email protected]I wasn't sure how I would like the steel-cut oats in the bread, but I was pleasantly surprised. They add a nice texture and flavor.
Blaik Franklin
[email protected]This bread is a bit denser than I expected, but it's still very good. I think it would be great for sandwiches or toast.
Tshenolo Mathothora
[email protected]I've made this bread several times now, and it always turns out great. It's a great recipe for beginner bakers, as it's very forgiving.
Simi Angel
[email protected]This bread is a bit time-consuming to make, but it's worth it. The long fermentation process really makes a difference in the flavor and texture.
Mary Anderson
[email protected]I'm not a huge fan of whole wheat bread, but this recipe changed my mind. It's so flavorful and moist, I couldn't tell that it was whole wheat.
Sayoji Usman
[email protected]This bread is a great way to use up leftover steel-cut oats. I always have some on hand, so it's nice to have a recipe that I can use them in.
Bannu Khan
[email protected]I love the combination of whole wheat and steel-cut oats in this bread. It gives it a unique flavor and texture that I really enjoy.
Niger Akter
[email protected]This bread is perfect for sandwiches, toast, or just eating on its own. It's hearty and filling, and it has a great flavor.
Nazakat jutt
[email protected]I was a bit skeptical about the long fermentation process, but I'm so glad I tried it. The bread turned out amazing! It's the best whole wheat bread I've ever had.
Musa Mayo
[email protected]This bread is delicious! It has a slightly nutty flavor and a chewy texture that I love. I also appreciate that it's made with whole wheat and steel-cut oats, so it's a healthier option than many other breads.
Sudip Waiba
[email protected]I've tried many whole wheat and steel-cut oats bread recipes, but this one is by far the best. The instructions are clear and easy to follow, and the bread turns out perfect every time.
Joni Sarker
[email protected]This bread is a game-changer! The long fermentation process results in a loaf that is incredibly flavorful and has a wonderful texture. I will definitely be making this bread again and again.