Whole Wheat and Steel-Cut Oats Bread with Long Fermentation

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 (Optional)
• 2 tablespoons kosher salt
• 2 tablespoons flax seeds, crushed (Optional)
• 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

Step 1

Heat a heavy skillet over medium heat. Toss in the steel-cut oats and cook, stirring frequently, until they smell toasty and turn a light golden color—this should take about 5 minutes. Take them off the heat and set aside.

Step 2

In a large mixing bowl (or the bowl of your stand mixer fitted with a paddle attachment), 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, then mix everything on low speed just until the ingredients come together. Crank up the mixer to medium-high and keep going for about 5 minutes, until the dough feels elastic and the gluten is well developed.

Step 3

Transfer the dough to a clean, lightly oiled bowl and cover it with plastic wrap. Let it rise somewhere warm until it roughly doubles in size, which usually takes 1 to 2 hours. Next, give the dough a few gentle stretch-and-folds—about 4 to 6 times—then cover it again and pop it in the fridge overnight (16 to 18 hours).

Step 4

When you’re ready to bake, take the dough out of the fridge a couple of hours ahead so it can come to room temperature. Turn it out onto a floured surface, sprinkle a bit of flour on top, and divide it in half. Flatten each piece gently, then fold all four sides in toward the center, pinching the edges to seal. Shape each half into a smooth loaf and place them in greased loaf pans. Cover with a clean towel and let them rise until they’re just peeking over the edges of the pans, about 45 minutes to an hour.

Step 5

Preheat your oven to 500°F (260°C) and place a pan of water on the lower rack to create steam—it helps develop a nice crust. Whisk together an egg with a tablespoon of water and brush this over the tops of the loaves. Bake for about 15 minutes until the crust starts to brown, then carefully remove the water pan. Cover the loaves loosely with foil and continue baking for another 45 to 60 minutes, or until a thermometer inserted into the bread reads 200 to 205°F (93 to 96°C).

Step 6

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