A simple whole wheat bread with a twist: it has some rolled oats added. They aren’t really noticeable in the end product, but seem to keep the bread fresh for longer. It freezes really well, I slice it when cooled after baking, store in a ziplock bag in the freezer and pop a slice in the toaster when I want some. The dough is supposed to be really forgiving too, you can proof it at room temperature and bake immediately, or place in the fridge and leave for up to five days for a more complex flavour. As a variation you could use other kinds of rolled grains.
Whole Grain Oat Bread (1 bread)
Slightly adapted from Smitten Kitchen
320 g whole-wheat flour
80 g rolled oats
1 tsp salt
1 tbsp brown sugar
25 g oil (I used rapeseed)
145 ml lukewarm water
145 ml lukewarm milk (or use more water instead)
7 g dry yeast (1 sachet)
Combine water, milk and sugar in a bowl, then mix in the yeast. Add egg and oil and mix. Add the flour, oats and salt, and stir for 1 minute. The dough will be wet, that’s fine. Let it rest for 5 minutes.
Mix for another 2 minutes. The dough should be smooth, supple and slightly sticky. If it is still very wet, add a little more flour. If it is very stiff, add a little more water. I found I had to add quite some flour to create a nice dough.
Mix for another 4 minutes.
Dump onto your workbench, knead a few times, then form into a ball. Place back in the bowl, cover with cling film and either let it proof for about an hour at room temperature (until doubled) or place in the fridge and leave there for up to five days. Make sure you take the dough from the fridge early enough when you want to bake the bread (about 3 hours before baking).
Take the dough from the bowl and place on a floured workbench. Flatten gently into a rough rectangle. Fold in the sides so that it is roughly the with of a bread loaf pan. Roll the dough, and place this log into the loaf pan, seam side down. Leave to proof at room temperature for about an hour, or until it has risen a few cm above the rim of the baking pan. Meanwhile, preheat the oven to 175C.
Bake the bread for 35-40 minutes, or until it sounds hollow when tapped. Remove the bread from the tin and let cool on a rack.