Long-Fermented Whole Wheat and Steel-Cut Oats Bread

This hearty bread combines the nutty flavor of whole wheat with the chewy texture of steel-cut oats, brought to life through a slow fermentation process. It’s perfect for anyone looking to enjoy a wholesome, homemade loaf with deep, complex flavors.

Ingredients

2 cups steel-cut oats
5 cups bread flour
4 cups whole wheat flour
¾ cup nonfat dry milk powder
6 tablespoons coconut sugar
3 tablespoons vital wheat gluten (Optional)
2 tablespoons kosher salt
2 tablespoons flax seeds, crushed (Optional)
¾ teaspoon active dry yeast
5 cups water
6 tablespoons vegetable oil
3 tablespoons raw apple cider vinegar (such as Bragg®)
2 tablespoons all-purpose flour, or as needed
1 egg
1 tablespoon water, or as needed

Why This Dish Is So Special

This bread offers a deep, complex flavor thanks to the long fermentation process. The combination of whole wheat and steel-cut oats adds a hearty texture and extra nutrition. It’s a satisfying loaf that stays fresh longer and supports gut health with natural fermentation.

Tips From The Kitchen

- Use room temperature water to help activate the yeast evenly.
- Allow the dough to ferment slowly in a cool place for the best flavor development.
- Score the top of the loaf just before baking to help it expand properly in the oven.

Step 1

Lightly heat a heavy skillet over medium heat. Toss in the steel-cut oats and stir them around until they get a nice, light toast—this should take about 5 minutes. Once they’re fragrant and golden, take them off the heat.

Step 2

In a large mixing bowl, combine the bread flour, whole wheat flour, toasted oats, dry milk, sugar, gluten, salt, flax seeds, and yeast. Pour in 5 cups of water, along with the oil and vinegar. Mix everything on low speed just until the ingredients come together, then crank it up to medium-high and keep mixing until the dough feels elastic and the gluten has developed, about 5 minutes.

Step 3

Transfer the dough to a clean, oiled bowl and cover it with plastic wrap. Let it rise in a warm spot until it doubles in size—this usually takes between 1 and 2 hours. After that, give the dough a good stretch and fold it 4 to 6 times. Pop it back in the bowl, cover it again, and stick it in the fridge for 16 to 18 hours to ferment slowly.

Step 4

A few hours before you plan to bake, take the dough out of the fridge and let it come to room temperature. On a well-floured surface, turn the dough out and sprinkle a bit more flour on top. Cut it in half, then gently flatten each piece. Fold in all four sides like you’re wrapping a letter, pressing the edges to seal. Shape each half into a loaf with the smooth side facing up, and place them in greased loaf pans. Cover with a clean towel and let them rise until the dough just peeks over the edges of the pans, about 45 minutes to an hour.

Step 5

Heat your oven to 500°F (260°C) and place a pan of water on the bottom rack to create steam—that helps give the bread a nice crust. Whisk an egg with a tablespoon of water and brush it over the tops of the loaves. Bake for about 15 minutes until they start to brown, then carefully remove the water pan and tent the loaves with foil. Keep baking until an instant-read thermometer inserted into the center reads between 200 and 205°F (93 to 96°C), which should take another 45 to 60 minutes.

Step 6

Once the bread is done, take the loaves out of the pans and let them cool on a wire rack before slicing. Enjoy!

Best Serving Ideas

Enjoy this bread toasted with butter and honey for a simple treat. It also pairs well with savory toppings like avocado, cheese, or smoked salmon. Serve alongside soups or stews to add a wholesome touch to your meal.

Leftover Tips

Store the bread in a paper bag or bread box at room temperature to keep the crust crisp. For longer storage, slice and freeze the bread, then toast slices directly from the freezer as needed. Avoid plastic bags, which can make the crust soggy.

From the Dip Dish Editors

Recipe Team