Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread Recipe

Recipesfull introduces to you: Yeast Bread Recipes. (Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread Recipe). 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.

Brief

Prep 50 mins

Cook: 1hr

Additional: 20hrs45 mins

Total: 22hrs35 mins

Servings: 24

Yield: 2 9x5-inch loaves

Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread Recipe

Ingredients

2 cups steel-cut oats

5 cups bread flour

4 cups whole wheat flour

¾ cup nonfat dry milk powder

6 tablespoons coconut sugar

3 tablespoons vital wheat gluten

2 tablespoons kosher salt

2 tablespoons flax seeds

crushed

¾ 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

Challah I

Bread

Directions

Step 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.

Step 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.

Step 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.

Step 4

Stretch and fold dough 4 to 6 times. Place back in bowl cover and refrigerate 16 to 18 hours.

Step 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.

Step 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.

Step 7

Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.

Step 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.

Step 9

Remove loaves from pans and cool on a wire rack.

Nutritional Information

Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread Recipe

Servings Per Recipe:24

Calories: 187.8

% Daily Value *

Protein: 6.8g 14%

Carbohydrates: 29.9g 10%

Dietary Fiber: 4g 16%

Sugars: 5.7g

Fat: 5.1g 8%

Saturated Fat: 0.9g 4%

Cholesterol: 8.5mg 3%

Vitamin A Iu: 93.7IU 2%

Niacin Equivalents: 2.5mg 20%

Vitamin B6: 0.1mg 6%

Vitamin C: 0.3mg

Folate: 16.3mcg 4%

Calcium: 61.2mg 6%

Iron: 1.6mg 9%

Magnesium: 35.4mg 13%

Potassium: 166mg 5%

Sodium: 506.8mg 20%

Thiamin: 0.1mg 12%

Calories From Fat: 46

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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