ramyeonn:

Whole Wheat Oat Bread

adapted from the well floured kitchen

After running out of Dave’s Killer Bread a few days ago, and today being a weekend, I took advantage and made my own! This bread is a little saltier than I’d like, but it’s an easy fix next time I make this. 

• 2 cups whole wheat unbleached flour
• 1 cup all purpose flour
• 2-1/4 tsp instant yeast
• 2 tsp salt
• 1/2 tbsp demerera sugar
• 1-2/3 cups water
• 2-3 handfuls old fashioned oats, about 3/4 cup

1. Mix together all the ingredients, sans oats, thoroughly with a large spoon. If it’s too dry, add some more water. 
2. Let rest for about 15-30 minutes, then knead for 10 minutes. At this time, while you’re kneading, add in the oats, incorporating it into the dough.
3. Cover and rise for 1-3 hours, until double in size (I live in a pretty cool area so I let it sit nearer 3 hours)
4. Punch down the dough and shape into an oval on a greased pan (I used a cookie sheet). Let rise again for about an hour.
5. Now, score (cutting slits in the bread) the bread using the sharpest knife you have.
6. Preheat to 350°.
7. Bake for about 18-22 minutes.
8. If the top of your bread isn’t brown, but the bottom is, by the time time is up, then turn on the broiler (at 550°) for about 3-6 minutes or until nice and brown.
9. Let cool completely, then cut and enjoy with a nice pat of butter.

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