I was trying to think of ways to use up oats the other week, and started to make some oatmeal muffins (you’ll see those eventually, too). I had some extra oat flour I’d ground and thought, hmm…I should throw it into this bread I’m making. I wasn’t loving my old standby recipe as much anymore, especially once I’d adapted it for soaking. I decided to try a new recipe, specifically designed to be easy to soak and to use up what I had around.
It was so good, we ate up the batch in about a day. Two loaves. We haven’t eaten bread like that in a couple years now. But it was that good. I made another batch — gone in a day. I made a double batch! That’s when I took these pictures.
It is the perfect loaf. It is lightly sweet, soft on the inside, and crunchy/crispy on the outside. I can’t even describe the texture really…but it is amazing. It slices fairly well once cooled, so it could be used for sandwiches. We keep eating it with butter or olive oil dip, so I don’t know. I’ve also made breadcrumbs from it and used them for meatloaf.
Make it. It’s awesome.
- 4 c. whole wheat flour
- 1 c. oat flour
- ½ c. honey
- ¾ c. coconut oil
- 1 3/4 c. water
- 2 eggs
- 2 tsp. sea salt
- 1 tbsp. yeast
In a large bowl, mix your whole wheat flour, oat flour (just run rolled oats through a blender), honey, melted coconut oil, and water.
Stir it all together until it forms a moderately stiff dough. You might need another 1/4 c. water.
Set it aside to soak overnight. In the morning, add the remaining ingredients. The dough will have stiffened overnight, so you may need to add a tiny bit of water in addition to the other ingredients. You’ll probably need to use the spoon to “chop” it a little initially (a stand mixer may accomplish this better, but I don’t have one). The dough will be rather sticky and wet right now.
Turn it out onto a floured board to knead.
Yes, I use unbleached flour for kneading. It’s easy. Sometimes I use sprouted; it just depends on what I have.
Knead the dough for about 10 minutes, adding enough flour to get a smooth, elastic, no longer sticky dough. It will stick to your hands a lot initially…and then it shouldn’t much at all.
Put the dough back in the bowl and set it to rise until doubled. Depending on how firm the dough is, this may take 2 – 3 hours. I have made this with the dough rather firm, and with the dough softer. The rise time is different, but the end result is just as good either way.
Punch the dough down and divide it in half. Shape roughly into loaves (this doesn’t matter too much) and put into two greased loaf pans.
Let this rise in a warm place for about one hour. The bread should double and crest the tops of the pan. You can see my loaves are pretty rough, above, because I just plop them in and spread them, I don’t bother to roll them up and place seam-side down and make nice loaves. But as you can see below, the rise mostly fixes this.
Bake your loaves at 350 degrees for 40 – 50 minutes, until golden brown and hollow-sounding when tapped. Your bread is done! Slice and enjoy. (Do be aware if you slice it while it’s hot, it is much more likely to fall apart.)