For a deeper flavor, try using a dark toasted steel-cut oats. Be patient during the rising process; the long fermentation is key to the bread's unique flavor. Experiment with different types of flour, such as spelt or rye, to customize the flavor profile. The addition of apple cider vinegar helps to improve the dough's elasticity and adds a subtle tang to the final product.
Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread
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PREP TIME50 mins
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COOK TIME1 hrs
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TOTAL TIME22 hrs 35 mins
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SERVING24 People
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VIEWS25
Embark on a culinary journey with this exceptional no-knead bread recipe, harmonizing time-honored techniques with a touch of modern convenience. The extended fermentation process unlocks the grains' inherent goodness, yielding a loaf with a captivatingly wholesome flavor and satisfying texture. Experience the delight of a chewy crust that transforms into a crispy sensation when toasted, perfectly complementing the soft, airy interior. This bread offers unparalleled flexibility, allowing you to prepare the dough one day and bake it the next, effortlessly fitting into your schedule. The long fermentation process not only softens the grains, but also maximizes the nutritional benefits and intensifies the overall flavor profile, resulting in a truly remarkable bread.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol9 mg
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Fiber4 g
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Protein7 g
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Saturated Fat1 g
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Sodium507 mg
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Sugar6 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepToast the oats: Heat a heavy skillet over medium heat. Add the steel-cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
02
StepCombine Ingredients: 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.
03
StepFirst Rise: 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.
04
StepStretch and Refrigerate: Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
05
StepShape Dough: 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.
06
StepPreheat oven: Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
07
StepEgg Wash: Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
08
StepBake: 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.
09
StepCool: Remove loaves from pans and cool on a wire rack.
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Garfield Blanda
Jun 26, 2025I was a little intimidated by the long fermentation time, but it was totally worth it!
Gaston Ferry
Jun 9, 2025This bread is amazing! The long fermentation really makes a difference.
Leland Lueilwitz
May 15, 2025I love the chewy texture and the crispy crust. It's perfect for sandwiches or just eating with butter.
Kennedy Padberg
Apr 6, 2025A family favorite! The perfect loaf to bake on weekends.