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Wholemeal and oat bread recipe

Healthy Scottish Oat and Wholemeal Bread

movementandnutrition.co.uk
A truly luxurious bread with depth of flavour and character. And it ages gracefully over several days. Better yet, it’s packed with quality nutrients. It’s the antithesis of the doughy supermarket loaf
Prep Time 20 mins
Cook Time 35 mins
Proving time 18 hrs
Total Time 55 mins
Course Bread
Cuisine Scottish
Servings 1 loaf

Ingredients
  

Pre-ferment

  • 170 gram Strong wholemeal flour
  • 120 millilitres water
  • ½ tsp salt
  • 1 pinch dried yeast

Oatmeal Soaker

  • 90 gram steel cut oatmeal
  • 120 millilitres water
  • 1 tsp salt

Final Dough

  • Pre-ferment
  • Oatmeal soaker
  • 290 gram Strong wholemeal flour
  • 130 millilitres Water warm
  • 25 gram Honey
  • 1 tsp Dried yeast

Instructions
 

Pre-ferment

  • Weigh the flour into a large bowl
  • Make a well in the centre
  • Sprinkle the salt around the outside edge of the flour avoiding the well in the centre
  • Add the pinch of yeast into the well
  • Pour the water into the well
  • Stir with a cutlery knife slowly incorporating the flour into the water
    Oatmeal bread recipe starter dough
  • When the two are mixed, knead briefly until the dough forms a ball
    Wholemeal bread recipe starter dough
  • Cover with cling film and leave overnight at room temperature
    Wholemeal bread recipe starter dough after overnight proving

Oatmeal Soaker

  • Mix the water, oatmeal and salt together in a bowl
    Oatmeal bread recipe- oatmeal soaker
  • Cover and leave overnight at room temperature
    Oatmeal bread recipe- oatmeal soaker after overnight soak

Final Dough

  • Mix the honey and dried yeast into the warm water
  • Weigh the flour into a bowl
  • Add the oatmeal soaker and pre-ferment in walnut-sized pieces
  • Add the water/honey/yeast mix
  • Use your fingers to blend the dough together
  • Scrape the dough from the bowl onto your kitchen table
  • Knead the dough for 10 minutes
    Oatmeal bread recipe final dough
  • Return the dough to the bowl, cover with oiled cling film and leave in a warm place to prove for 1 - 1½ hours
    Wholemeal bread recipe dough after first prove
  • Fold the dough and return it to the bowl, re-cover with cling film and leave to prove for 30-45 minutes
    Wholemeal bread recipe dough after first fold
  • Turn the dough out onto your table and pre-shape it
    Oatmeal bread recipe dough after second prove
  • Cover with cling film and leave to rest for 10 minutes on the worktop
    Oatmeal bread recipe dough resting pre-shaped dough
  • Shape your dough into your desired loaf - boule, bloomer or loaf tin
  • Place on an oiled baking sheet or in your loaf tin
    Oatmeal bread recipe shaped loaf
  • Return to the warm place for final proving of ¾-1¼ hours
    Wholemeal bread recipe proved loaf

Baking

  • Preheat your oven to 240˚C /465˚F. 
  • In the bottom of the oven preheat a heavy roasting tin
  • 2 minutes before your bread goes in the oven moisten the oven with ice cubes
  • Score your loaf
    Wholemeal bread recipe scored loaf
  • Mist the loaf with water (a plant mister works well)
  • Sprinkle the loaf with oatmeal
    Wholemeal bread recipe loaf with oatmeal
  • Put the bread into the oven on a middle shelf and pour a cup of boiling water into the roasting tray before you close the door. (Take care to protect your hands and face, steam can scald)
  • After 15 minutes your loaf should have started to colour and reached its maximum volume. Carefully remove the roasting tray.
  • Don’t fully close the oven. Leave a tiny gap to vent the remaining steam and moisture as the loaf bakes.
  • Bake for a further 25-30 minutes
  • Remove and allow to cool on a wire rack.
    Baked Wholemeal bread recipe loaf with oatmeal

Notes

If you’re unsure of any of the breadmaking techniques in this recipe there are step by step instructions in this article.

How to make bread at home – an essential guide to baking homemade bread

 
Edinburgh yoga teacher, kettlebell coach and nutritionist
Keyword healthy bread, oat bread, oatmeal bread, slow fermentation, traditional bread, Wholemeal bread