Name: Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread
Prep time: 50 min
Cook time: 50 min
Yield: 24
Ingredients: Steel-cut oats - 2 cups; Bread flour - 5 cups; Whole wheat flour - 4 cups; Nonfat dry milk powder - ¾ cup; Coconut sugar - 6 tablespoons; Vital wheat gluten (Optional) - 3 tablespoons; Kosher salt - 2 tablespoons; Flax seeds, crushed (Optional) - 2 tablespoons; Active dry yeast - ¾ teaspoon; Water - 5 cups; Vegetable oil - 6 tablespoons; Raw apple cider vinegar (such as Bragg®) - 3 tablespoons; All-purpose flour, or as needed - 2 tablespoons; Egg - 1; Water, or as needed - 1 tablespoon

Ingredients for - Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread

1. Steel-cut oats 2 cups

2. Bread flour 5 cups

3. Whole wheat flour 4 cups

4. Nonfat dry milk powder ¾ cup

5. Coconut sugar 6 tablespoons

6. Vital wheat gluten (Optional) 3 tablespoons

7. Kosher salt 2 tablespoons

8. Flax seeds, crushed (Optional) 2 tablespoons

9. Active dry yeast ¾ teaspoon

10. Water 5 cups

11. Vegetable oil 6 tablespoons

12. Raw apple cider vinegar (such as Bragg®) 3 tablespoons

13. All-purpose flour, or as needed 2 tablespoons

14. Egg 1

15. Water, or as needed 1 tablespoon

How to cook deliciously - Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread

1 . Stage

Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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.

6 . Stage

Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.

7 . Stage

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

8 . Stage

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.

9 . Stage

Remove loaves from pans and cool on a wire rack.