NOTE: THIS RECIPE WAS UPDATED & SIMPLIFIED JAN. 2020) This overnight recipe makes for a grainy, chewy loaf with lots of fiber. You’ll need a 5-quart Dutch oven with an oven-proof handle and parchment paper (Reynolds brand is best). BE SURE TO AERATE YOUR FLOUR BEFORE MEASURING. - Jenny Jones
- 1 cup whole wheat flour
- 1 cup bread flour or all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup 10 grain cereal, dry & uncooked (I use Bob's Red Mill)
- 1 teaspoon salt
- 1/4 teaspoon yeast (instant or active dry)
- 1 1/2 cups cool water
- about 2 Tablespoons extra flour for shaping
- Combine dry ingredients in a large bowl. Stir in cool water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature overnight for 10 to 12 hours (even longer is fine).
- Dough will become puffy. Transfer it to a floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10-12 times & shape into a rough ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 1 hour.
- After 25 minutes, place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
- When oven reaches 450° (& dough has rested for 1 hour) carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake for 10 more minutes.
Note: Softening the grains with boiling water is not necessary. With the overnight method, they soften naturally.
There's more on this recipe in my blog. Click here.