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Long Fermentation Whole Wheat Bread with Steel-Cut Oats
Long Fermentation Whole Wheat Bread with Steel-Cut Oats
Breakfast

Long Fermentation Whole Wheat Bread with Steel-Cut Oats

★★★★★ 4.8 (817)

This hearty bread combines the nutty flavor of whole wheat with the chewy texture of steel-cut oats, brought out beautifully through a long fermentation process. It’s perfect for a wholesome breakfast or a satisfying snack any time of day.

◷ 1 hr 50 min Total Time
♜ 4 Servings
▥ Hard Difficulty
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Ingredients

4 servings
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Instructions

1

Step 1

Start by heating a heavy skillet over medium heat. Toss in the steel-cut oats and cook, stirring occasionally, until they’re lightly toasted and fragrant—this usually takes about 5 minutes. Once toasted, take them off the heat and set aside.

2

Step 2

In a large mixing bowl (or the bowl of your stand mixer), 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. Begin mixing on low speed just until everything is moistened, then crank it up to medium-high and keep going for about 5 minutes, until the dough feels elastic and the gluten has developed.

3

Step 3

Transfer the dough to a clean bowl that’s been lightly oiled, cover it with plastic wrap, and let it rise in a warm spot until it doubles in size—this will take around 1 to 2 hours. After that, give it 4 to 6 gentle stretch and folds, then cover it again and pop it in the fridge for 16 to 18 hours to ferment slowly.

4

Step 4

When you’re ready to bake, take the dough out of the fridge a couple of hours ahead to bring it back to room temperature. Lightly flour your work surface and turn the dough out onto it. Sprinkle a bit of flour on top, then divide it in half. Flatten each piece slightly, fold in all four sides like an envelope, and press the edges to seal. Shape each half into a loaf with the smooth side on top, place them in greased loaf pans, cover with a clean towel, and let them rise until the dough just peeks above the pan edges—this should take 45 minutes to an hour.

5

Step 5

Preheat your oven to 500°F (260°C) and put a pan of water on the lower rack to create steam, which helps develop a nice crust. Meanwhile, whisk an egg with a tablespoon of water and brush this egg wash over the tops of the loaves. Pop the pans in the oven and bake for about 15 minutes until they start to brown. Carefully remove the water pan, tent the loaves with foil to prevent over-browning, and continue baking until the internal temperature reaches 200 to 205°F (93 to 96°C). This usually takes another 45 to 60 minutes.

6

Step 6

Once done, take the loaves out of the pans and let them cool on a wire rack before slicing. Enjoy!

Why You’ll Love This Recipe

This bread has a deep, rich flavor thanks to the long fermentation process. The whole wheat and steel-cut oats add a hearty texture and extra nutrition. It’s a wholesome choice that stays fresh longer and offers a satisfying chew.

Serving Suggestions

This bread is perfect for breakfast with butter and honey or as a base for savory sandwiches. It pairs well with aged cheeses and fresh vegetables, making it a great choice for a wholesome snack or light meal.

Storage Tips

Store the bread in a paper bag or bread box at room temperature for up to three days to keep the crust crisp. For longer storage, slice and freeze it in an airtight bag, then toast slices straight from the freezer when needed.