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Ingredients
- 3 1/4 cup lukewarm to warm water
- 1 1/2 TBS yeast
- 1 1/2 TBS coarse salt (like Kosher salt or sea salt)
- 5 1/2 cups all purpose flour
- 1 cup oat flour
- 1 cup whole old-fashioned oats
- extra oats for on top of your dough
- neutral oil for greasing pans
Details
Adapted from lmld.org
Preparation
Step 1
In a large lidded plastic container add your water, yeast, and salt. Swish to mix.
Add your flours, 1 cup full at at time
In between the 1st and 2nd cupfuls of flour mix together with a large wooden spoon (use your muscles - a tiny bit)
Just before the last cup of flour add your whole oats, mix in
Add your last cup of flour, it might require you mixing with floured hands to make sure there are no dry spots.
Cover your container, but not air tight.
Leave on the counter to raise to double in size, about 2 hours.
Store in the fridge overnight and up to 10 days before using, with the lid on but not air tight.
Once you are ready to bake, remove from the fridge, sprinkle dough with a light covering of all purpose flour.
Lightly grease three (3) - 9x3x5 loaf pan
Cut off ⅓ of the dough and with floured hands shape into an oblong ball with your fingers, tucking extra edges underneath and into the center of the ball.
Lay in one of the prepared loaf pans, sprinkle the top with a handful of whole oats
Repeat cutting off ⅓ of the dough, shape, lay in loaf pan, sprinkle with oats; 2 more times.
Cover with sprayed plastic wrap.
Let raise for 1 hour 40 minutes to 2 hours until it fills the loaf pan.
Minutes before baking preheat your oven to 400 degrees.
Just before baking add 1 cup of boiling water to your broiler tray or an old pie tin and set inside the oven.
Bake for 40 to 45 minutes depending on size of your loaves and oven.
Remove and let cool in pans for 5 minutes.
Remove and cool on cooling rack for at least 10 minutes before slicing and drizzling butter or honey all over it.
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