100% Whole-Grain Oatmeal Bread From Scratch
A satisfying 100% whole-grain bread features a subtle sweetness from added oatmeal.
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Instructions
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Start boiling water.
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Combine oats and whole-wheat flour; stir in boiling water, honey, molasses, oil, and salt. Cool to lukewarm.
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Add yeast, remaining water, and 1 cup whole-wheat flour; stir until homogeneous.
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Gradually add more flour, 2 tablespoons at a time, until a firm but sticky dough forms. Knead in the bowl, then on a lightly floured surface, wetting hands as needed.
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Pat dough into a 1-inch rectangle. Fold into thirds, then pat back into a rectangle, repeating the fold two more times without turning the dough 90 degrees.
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Dust with flour, cover, and let rest in a cool place, folding twice more at 2-hour intervals for 3-4 hours total.
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Form dough into a ball, wrap in plastic, and refrigerate for up to 16 hours.
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Remove dough from refrigerator, fold twice on a floured board, and let rise until it warms and expands.
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Shape into a round or long loaf, pinching the bottom closed.
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Place dough top-side down in a bowl coated with 1/4 cup oatmeal; let rise for 2 hours.
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After the first hour of rising, preheat oven to 450 F with a baking stone.
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Transfer loaf to parchment or a floured peel and slash the top.
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Place loaf on the hot stone and reduce oven to 400 F. To create steam for a hard crust, pour 2 cups boiling water into a hot pan or spray oven sides during the first 5 minutes.
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Bake for 30-40 minutes until the internal temperature reaches 190 F. Cool for at least 2 hours before slicing.