WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD
This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.
Provided by judy2304
Categories Bread Yeast Bread Recipes
Time 22h35m
Yield 24
Number Of Ingredients 15
Steps:
- Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
- Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
- Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
- Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
- Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
- Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
- Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
- Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
- Remove loaves from pans and cool on a wire rack.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 29.9 g, Cholesterol 8.5 mg, Fat 5.1 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 506.8 mg, Sugar 5.7 g
WHEAT AND FLAX BREAD
Want to add flaxseed to your baking? Try this homemade whole wheat bread.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- In 1-quart saucepan, heat milk, water and 1 tablespoon softened butter over medium heat to 120°F to 130°F (butter will not melt). In large bowl, mix 1 1/2 cups of the all-purpose flour, the salt and yeast. Add milk mixture and honey. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour, oats, flaxseed and enough remaining all-purpose flour to make dough easy to handle.
- On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 to 1 1/2 hours or until double in size. Dough is ready if indentation remains when touched.
- Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray. On lightly floured surface, roll dough into 12x8-inch rectangle. Roll up rectangle tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal; fold ends under loaf. Place seam side down in pan. Cover and let rise in warm place 45 to 60 minutes or until double in size.
- Heat oven to 375°F. Uncover loaf. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from pan to cooling rack. Brush top of loaf with melted butter. Cool completely, about 2 hours.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 4 g, TransFat 0 g
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