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Oat & Wheat Bread

Course Bread
Prep Time 15 minutes
Cook Time 40 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings 2 loaves

Ingredients

  • 1 tablespoon chia seeds or ground flax seeds
  • 3 tablespoons water
  • 2 1/2 cups warm milk
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons yeast
  • 1/4 cup olive oil
  • 1 tablespoon salt
  • 5 cups wheat flour
  • 2 cups oats

Instructions

Make the dough.

  1. First, prepare the chia egg. Mix the chia seeds and water in a small cup and let sit.

  2. Warm the milk and mix in the brown sugar. Add in the yeast and stir gently.

  3. In a large bowl combine the yeast mixture with the chia egg and olive oil. Stir.

  4. Add the dry ingredients to the bowl and stir until completely combined, about 1 minute.

First (mini) rest.

  1. Let the dough rest for 5 minutes.

  2. Knead for 4 minutes, gently on a floured surface. Dough will start out sticky, but come together as you knead.

Second rest.

  1. Return dough ball to bowl.

  2. Oil dough and bowl lightly with olive oil.

  3. Cover and rest at room temperature (70F) for 1 1/2-2 hours.

Shape dough and final rest.

  1. Grease two loaf tins (I used an olive oil spray).

  2. When the dough has doubled in size, remove it gently from the bowl and cut it in half.

  3. Shape each half to be roughly the shape of the loaf pan. Smooth the top by rolling dough under itself, if necessary.

  4. Place dough in tin, seam side down. Let rest for 1 hour or until the dough is just rising above the top of the tin.

Bake.

  1. Preheat the oven to 350F.

  2. Bake the loaves on the center rack for 40 minutes. Turn them if you notice uneven browning.

  3. When loaf sounds hollow when tapped, it is done. Remove from tin and let cool completely before cutting.