Whole Wheat and Steel-Cut Oats Bread: A Bread with Extended Fermentation

This hearty bread combines the nutty flavors of whole wheat and steel-cut oats for a wholesome treat. With extended fermentation, it develops a rich, complex taste that’s perfect for your morning toast or sandwiches.

Expert Cooking Tips

Use room temperature water to help activate the yeast gently.
Allow the dough to ferment slowly in a cool place for better flavor development.
Don’t rush the final proof; the dough should nearly double in size for a light crumb.

Ingredients 0/15

Why You'll Keep Making This

This bread combines the nutty flavor of whole wheat with the hearty texture of steel-cut oats. The extended fermentation brings out a deep, rich taste and improves digestibility. It’s wholesome, satisfying, and perfect for those who enjoy rustic, homemade bread.

Step 1

Warm a heavy skillet over medium heat. Toss in the steel-cut oats and stir them around for about 5 minutes until they turn lightly toasted and smell nutty. Once done, take the pan off the heat and set it aside.

Step 2

In a large mixing bowl (or the bowl of your stand mixer), combine the bread flour, whole wheat flour, toasted oats, dry milk, sugar, gluten, salt, flax seeds, and yeast. Pour in the water, oil, and vinegar. Mix everything together on low speed just until the ingredients come together. Then crank up the mixer to medium-high and knead the dough for about 5 minutes, until it feels elastic and stretchy.

Step 3

Lightly oil a clean bowl and transfer your dough in. Cover it with plastic wrap and let it rest in a warm spot until it doubles in size, which should take between 1 and 2 hours. Then, give the dough a few stretch-and-folds—about 4 to 6 times—to help develop the gluten further. Pop it back into the bowl, cover it up, and stick it in the fridge for 16 to 18 hours for a slow, flavorful fermentation.

Step 4

When you’re ready to bake, take the dough out of the fridge and let it warm up at room temperature for 2 to 4 hours. Turn it out onto a floured surface and sprinkle a bit of flour on top. Cut the dough in half, gently flatten each piece, then fold in all four sides like you’re wrapping an envelope. Pinch the edges to seal and shape each piece into a smooth loaf, placing them seam-side down into two greased loaf pans. Cover with a clean kitchen towel and let them rise until they just peek over the edges of the pans, about 45 minutes to an hour.

Step 5

Preheat your oven to 500°F (260°C) and place a pan of water on the lower rack to create steam—this will help give your bread a nice crust. Whisk an egg with a tablespoon of water and brush the tops of your loaves with this egg wash for a shiny finish.

Step 6

Pop the loaves in the oven and bake for about 15 minutes until they start to brown. Carefully remove the water pan, cover the loaves loosely with foil, and continue baking until the bread reaches an internal temperature of 200 to 205°F (93 to 96°C), which should take another 45 to 60 minutes. Once done, take the bread out of the pans and let them cool completely on a wire rack before slicing.

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

How To Plate This Dish

Enjoy this bread fresh with butter and honey or as a base for open-faced sandwiches. It pairs well with soups, stews, and hearty cheeses. Toasting slices brings out the oats’ nutty aroma and adds a nice crunch.

Reheating And Storage

Store the bread in a paper bag or bread box at room temperature to keep the crust crisp. For longer storage, slice and freeze it in an airtight bag. Thaw slices at room temperature or toast them directly from frozen.

Frequently Asked Questions

Can I use rolled oats instead of steel-cut oats?

Rolled oats have a softer texture and will absorb water differently, so the bread’s texture may change. Toasting rolled oats lightly before using can help, but steel-cut oats are recommended for the intended chewiness.

What is the purpose of the extended fermentation in the fridge?

The long, slow fermentation develops deeper flavor and improves the bread’s texture by allowing the gluten to relax and enzymes to work on the dough.

Can I skip the vital wheat gluten and flax seeds?

Yes, both are optional. Vital wheat gluten helps improve the dough’s elasticity, and flax seeds add nutrition and texture, but the bread will still turn out well without them.

How do I know when the bread is fully baked?

The internal temperature should reach 200 to 205°F (93 to 96°C). You can use a kitchen thermometer to check for doneness.

Why do I need to add a pan of water in the oven?

The water creates steam, which helps develop a crisp, shiny crust by keeping the surface of the bread moist during the initial baking phase.

Can I use a different type of vinegar or omit it?

Apple cider vinegar adds flavor and helps improve dough structure. You can substitute with white vinegar or lemon juice, but omitting it may slightly affect the taste and texture.

How long can I store the bread after baking?

Store the bread in an airtight container at room temperature for up to 3 days or freeze sliced loaves for longer storage.

Do I need to let the dough come to room temperature before shaping?

Yes, letting the dough warm up for 2 to 4 hours after refrigeration makes it easier to handle and improves the final rise and texture.