THE RECIPE JOURNAL · Breakfast
Whole Wheat and Steel-Cut Oats Bread - Fermented for a Long Time
This hearty bread combines the nutty flavors of whole wheat and steel-cut oats, slowly fermented to develop a rich, tangy taste. It’s perfect for those who enjoy a wholesome, chewy loaf with a deep, satisfying flavor.
FROM THE KITCHEN • Whole Wheat and Steel-Cut Oats Bread - Fermented for a Long Time
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
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—this usually takes about 5 minutes. Once done, take them off the heat and set aside.
02
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 5 cups of water, along with the oil and vinegar. Mix everything on low speed just until it’s all moistened, then crank it up to medium-high and keep mixing until the dough becomes elastic and stretchy, which should take around 5 minutes.
03
Step 3
Grease a clean bowl and transfer your dough into it. Cover tightly with plastic wrap and let it rise somewhere warm until it has doubled in size—this usually takes between 1 and 2 hours. After that, give the dough 4 to 6 gentle stretch-and-folds, then cover it back up and pop it in the fridge for 16 to 18 hours to ferment slowly.
04
Step 4
A few hours before you plan to bake, take the dough out of the fridge. Turn it out onto a floured surface and sprinkle a bit more flour on top. Cut the dough in half, then flatten each piece slightly. Fold all four sides toward the center, like wrapping an envelope, pressing the edges to seal. Shape each half into a loaf with a smooth top, place them in greased loaf pans, and cover with a clean towel. Let them rise until they just peek over the edges of the pans, which usually takes 45 minutes to an hour.
05
Step 5
While the dough is rising, preheat your oven to 500°F (260°C) and place a pan of water on the lower rack to create steam—this helps develop a nice crust. Beat an egg with a tablespoon of water and brush the tops of your loaves with this egg wash for a beautiful golden finish.
06
Step 6
Bake the loaves for about 15 minutes until they start to brown. Carefully remove the water pan, then loosely tent the bread with foil to prevent over-browning. Continue baking until the loaves reach an internal temperature of 200 to 205°F (93 to 96°C), which will take another 45 to 60 minutes. Finally, take the bread out of the pans and let them cool completely on a wire rack before slicing and enjoying.
Why you’ll love it
This bread is hearty and full of fiber thanks to the whole wheat and steel-cut oats. The long fermentation not only develops a rich, tangy flavor but also improves digestibility. It’s a wholesome choice that feels both satisfying and nourishing.
How to serve
This bread pairs beautifully with savory toppings like avocado, hummus, or sharp cheese. It also makes a great base for hearty sandwiches or a warm accompaniment to soups and stews. Toasting slices brings out a lovely nutty aroma and crisp texture.
Storage & leftovers
Store the bread in a paper bag or wrapped in a clean kitchen towel at room temperature to maintain its crust. For longer storage, slice and freeze the loaf, then toast slices directly from the freezer to enjoy fresh flavor anytime. Avoid plastic bags which can make the crust soggy.
