Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation ...
A long fermentation period gives this whole wheat and steel-cut oats, no-knead bread a wholesome and satisfying flavor and chewy texture.
I tried this bread because I had never made yeasted bread before. I did however make quick bread and thought this would be along similar lines. First of all I followed the recipe exactly. I ended up with a lot more dough than the recipe would suggest. I had to divide between 2 really large bowls. It too much dough to put in just 2 loaf pans so I ended up putting it in 2, 9 inch, round pans. However the real problem was the oven temperature. I set my oven at 500 degrees. I brushed the tops with egg wash and put them in the oven for 15 minutes with a pan of water underneath the bread as directed. After 15 minutes the bread was beautifully brown. The recipe stated to tent them which I did and leave them in the oven for another 45 to 60 minutes! I left them for another 10 minutes before noticing a burning smell. Both loaves were badly burned on the bottom and one was burned on the side. When i cut away the burnt part the bread itself is very good. But I think I will learn to knead bread.
This is a foolproof, beginner's, 100% whole wheat bread recipe featuring honey and olive oil, that is easy to prepare with a stand mixer and is perfect for toast or sandwiches.
Feast your eyes on the collection "Yeast Breads" by judy2304.
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