Whole Wheat Steel-Cut Oats Bread

Follow our step-by-step guide on how to make Whole Wheat Steel-Cut Oats Bread.

1. Step 1

   Start by preheating a heavy skillet over medium heat.

2. Step 2

   Toss in the steel-cut oats and toast them, stirring frequently until they turn a lovely light brown, which should take about five minutes.

3. Step 3

   Once toasted, remove them from the heat and set them aside to cool.

4. Step 4

   In the bowl of your stand mixer, fitted with a paddle attachment, combine the bread flour, whole wheat flour, those delicious toasted oats, dry milk powder, coconut sugar, vital wheat gluten (if you’re using it), kosher salt, crushed flax seeds (if you like), and active dry yeast.

5. Step 5

   Next, pour in five cups of water, a splash of vegetable oil, and a bit of raw apple cider vinegar.

6. Step 6

   Mix everything on low speed until the dry ingredients are just moistened, then crank up the speed to medium-high and let it mix for about five minutes until the dough becomes elastic and the gluten develops beautifully.

7. Step 7

   Now, transfer your dough to a clean, oiled bowl.

8. Step 8

   Cover it with plastic wrap and let it rise in a warm spot until it doubles in size, which should take about one to two hours.

9. Step 9

   Once your dough has risen, gently stretch and fold it four to six times.

10. Step 10

    Place it back in the bowl, cover it again, and pop it in the refrigerator for a long, slow fermentation of 16 to 18 hours.

11. Step 11

    When you’re ready to bake, take the dough out of the fridge two to four hours beforehand.

12. Step 12

    Turn it out onto a well-floured surface and sprinkle a little flour on top.

13. Step 13

    Divide the dough in half and flatten each piece.

14. Step 14

    Fold in all four sides like you’re wrapping a present, pressing the edges together to seal.

15. Step 15

    Shape each piece into a loaf, making sure the smooth side is facing up, and place them in two greased loaf pans.

16. Step 16

    Cover the pans with a non-terry towel and let them rise until the dough just peeks over the top of the pans, which should take about 45 minutes to an hour.

17. Step 17

    While the dough is rising, preheat your oven to a sizzling 500°F (260°C) and place a pan of water on the lower rack to create a steamy environment for baking.

18. Step 18

    In a small bowl, whisk together an egg and a tablespoon of water to create an egg wash.

19. Step 19

    Brush this mixture over the tops of your loaves for a beautiful golden finish.

20. Step 20

    Bake the loaves in the preheated oven for about 15 minutes until they’re nicely browned.

21. Step 21

    Carefully remove the pan of water, then cover the loaves with aluminum foil tents to prevent over-browning.

22. Step 22

    Continue baking until an instant-read thermometer inserted into the center of a loaf reads between 200°F to 205°F (93°C to 96°C), which should take an additional 45 to 60 minutes.

23. Step 23

    Once your loaves are perfectly baked, take them out of the pans and let them cool on a wire rack before slicing into that warm, homemade goodness.

24. Step 24

    Enjoy the delightful aroma and the satisfaction of your freshly baked bread!.