Whole Wheat and Steel Cut Oats Bread Recipe

Whole wheat flour: Provides a hearty and dense texture, rich in fiber and nutrients.

Steel cut oats: Adds a chewy texture and nutty flavor, less processed than rolled oats.

Honey: A natural sweetener that helps activate the yeast and adds a mild sweetness.

Salt: Enhances the flavor of the bread.

Olive oil: Adds moisture and richness to the dough.

Warm water: Activates the yeast and helps to form the dough.

Active dry yeast: Leavens the bread, making it rise and become fluffy.

When incorporating steel cut oats into the dough, it's beneficial to soak them in warm water for about 15-20 minutes before adding them to the mixture. This helps to soften the oats, making them easier to integrate into the dough and ensuring a more uniform texture in the final bread.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and texture to whole wheat flour, making it a good alternative.

• whole wheat flour - Substitute with all-purpose flour: While not as nutritious, all-purpose flour can be used in a pinch, though the bread will be less dense and hearty.

• steel cut oats - Substitute with rolled oats: Rolled oats can be used as they have a similar texture when baked, though they may absorb liquid differently.

• steel cut oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also high in protein and fiber.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity.

• honey - Substitute with agave nectar: Agave nectar is another liquid sweetener that can replace honey, though it is slightly sweeter, so use a bit less.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar flavor profile.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly as it has larger grains.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar fat content, making it a good substitute.

• olive oil - Substitute with coconut oil: Coconut oil can be used, though it will add a slight coconut flavor to the bread.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• warm water - Substitute with buttermilk: Buttermilk can add a tangy flavor and tenderize the dough, but you may need to adjust the quantity slightly.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need to use about twice the amount and dissolve it in water before adding.

• Allow the bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• Store the bread in a bread box or a paper bag at room temperature for up to 3 days. This helps maintain its crusty exterior while keeping the interior moist.
• For longer storage, wrap the bread tightly in plastic wrap or aluminum foil. Place it in a resealable plastic bag to keep it fresh for up to a week in the refrigerator.
• To freeze, slice the bread into individual portions. This makes it easier to thaw only what you need.
• Wrap each slice or the whole loaf tightly in plastic wrap, then in aluminum foil. This double-layer wrapping helps prevent freezer burn.
• Place the wrapped bread in a resealable freezer bag. Label the bag with the date to keep track of its freshness.
• Store the bread in the freezer for up to 3 months. For best results, use within this time frame to enjoy optimal flavor and texture.
• To thaw, remove the desired amount of bread from the freezer and let it sit at room temperature for a few hours. Alternatively, you can thaw slices in the toaster or oven for a quick refresh.
• For a crispy crust, reheat the thawed bread in a preheated oven at 350°F (175°C) for about 10 minutes. This will revive its freshly baked texture.

• Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes until warmed through.

• For a quick reheat, slice the bread and place the slices in a toaster. Toast on a low setting to avoid over-crisping. This method is perfect for a quick breakfast or snack.

• If you prefer using a microwave, place a slice of bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 10-15 seconds. Check and repeat if necessary, but be cautious not to overheat.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the bread slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through. This method can give the bread a slightly crispy exterior while keeping the inside soft.

• If you have a steam oven, place the bread inside and set it to reheat mode. This method will keep the bread moist and fresh, similar to how it was when first baked.

• Mixing bowl: Used to combine the warm water and honey, and later to mix in the other ingredients.

• Measuring cups: Essential for accurately measuring the whole wheat flour, steel cut oats, and warm water.

• Measuring spoons: Needed for measuring the honey, salt, and olive oil.

• Wooden spoon: Useful for stirring the ingredients together to form the dough.

• Loaf pan: The container in which the dough will rise and bake.

• Plastic wrap: Used to cover the dough while it rises.

• Oven: Preheated to 375°F (190°C) for baking the bread.

• Wire rack: For cooling the bread after it has baked.

• Flour sifter: Helps to evenly distribute flour on the surface for kneading.

• Kitchen scale: Optional, but useful for precise measurement of ingredients.

• Thermometer: Optional, but can be used to check the temperature of the warm water to ensure it is optimal for yeast activation.

• Pastry brush: Optional, for greasing the loaf pan with olive oil.

Prepare ingredients in advance: Measure and set out whole wheat flour, steel cut oats, and other ingredients before starting.

Use a stand mixer: Save time by using a stand mixer with a dough hook to knead the dough instead of kneading by hand.

Quick rise method: Place the dough in a slightly warm oven (turned off) to speed up the rising process.

Preheat oven early: Start preheating the oven while the dough is rising to save time.

Use instant yeast: Substitute active dry yeast with instant yeast to skip the proofing step.