It’s crusty when it’s first made and later it’s a fabulous grainy, loaf with a soft interior. You’ll need a 5-quart Dutch oven with an oven-proof handle (I have used 3 and 6-quart as well) and some parchment paper (Reynolds brand is best). ALWAYS AERATE YOUR FLOUR BEFORE MEASURING!
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 cup bread flour or all-purpose flour
- 1/4 teaspoon yeast (instant or active dry)
- 1 teaspoon salt
- 1 1/4 cups room temperature water
- about 2 Tablespoons extra flour for shaping
- Combine dry ingredients in a large bowl. Stir in water until it’s well combined. Dough will be a little thicker than the white version.
- 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 lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10-12 times & shape into a ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 2 hours.
- After 1 1/2 hours 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 stood for 2 hours) 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 about 10 - 15 more minutes.
Notes: For more on this recipe in my blog click here.