Wheat and Oats Loaf

A big portion of healthy oats gives this bread a beautiful mild flavor and a lot of substance; one slice will keep you full for a while. I like it best with butter, salami, and camembert cheese on top.

Wheat and Oats Loaf

  • Servings: 1 loaf of about 1kg
  • Difficulty: easy
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Ingredients
  • 370 g / 13.1 oz plain wheat flour
  • 425 g / 15.0 oz water, cold
  • 12 g or 1 tablespoon salt
  • a hazelnut-sized portion of fresh yeast
  • 200 g / 7.1 oz old fashioned oats
Equipment
  • large cast iron or ceramic pot with a lid
Preparation
  1. Prepare the dough: In a large mixing bowl combine flour, oats, and salt. From the water set aside about 3 – 4 tablespoons and dissolve the yeast in it. Add the dissolved yeast and the remaining water to the flour mixture. Using your hand knead the dough until it is smooth and only slightly sticky. If necessary add more flour. Cover the dough airtight with a lid or aluminum foil. The surface of the dough shouldn’t get dry. Set the dough aside to rest and mature for 24 hours at room temperature.

  2. Stretch and fold the dough: During those 24 hours stretch and fold your dough every 8 hours (first time after 8 hours of resting and again after 16 hours of resting). To stretch and fold your dough first dip your hand in water. It will prevent the dough from sticking to your hand. Then push your hand deep under the dough, pull the dough to you and fold it over the rest of the dough. Repeat the process from all sides until the whole dough is folded and lies round and tight in the bowl.

  3. Form a loaf: Depending on what kind of a pot you are using form a round or oblong loaf. Place it, seam-side down, in a proofing basket or any basket lined with a clean kitchen towel and dusted with flour. Cover the basket with a clean cloth and set aside to proof for 1 hour.

  4. Preheat the oven, with the pot in it, to 250°C / 485°F.

  5. Take the hot pot out of the oven and let the dough fall out of the basket directly into the pot. You don’t need to line the pot with baking parchment. Cover the pot with the lid and put it back in the oven. Reduce the heat to 240°C / 465°F and bake for 45 minutes. If you like a darker crust, take the lid off for the last 10 – 15 minutes of baking time. Remove from the oven and let cool down on a wire rack before slicing.

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