Oh my, how much I enjoyed this rustic oatmeal loaf! And not just me. It was appreciated by everyone in the family. This is a bread made from whole wheat flour and white flour to which these delicious oats, which I love, are added to the dough. It looks like bread from another time. I can only suggest you try it. Happy baking!
Other “loaf” recipes that might interest you:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the rustic oatmeal loaf
I used dry yeast but you can also use fresh yeast if you prefer. In this case, I would suggest using 10/12 g and dissolving it in lukewarm milk before adding it to the flours.
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 1/4 cups oats
- 1 cup milk (+ extra for brushing)
- 1/2 cup water
- 1 tsp dry yeast
- 1 tsp sugar
- 1 1/2 tbsp extra virgin olive oil (+ extra for brushing)
- 1 tsp salt
Tools
I prepared this bread dough using a stand mixer, but it can easily be made by hand, first working the ingredients in a bowl and then vigorously on a floured workbench.
- Stand Mixer
- 1 Whisk
- 1 Bowl
- 1 Baking Sheet
- 1 Small Bowl
- Brush
Preparation of the rustic oatmeal loaf
Place the two flours, one teaspoon of sugar, 100 g of oats, the dry yeast in the bowl of the stand mixer, and mix well with a small hand whisk.
Then add the lukewarm milk and water and start mixing with the dough hook.
When the dry ingredients have absorbed all the liquids, add the salt and 20 ml of oil. Knead for a long time, still with the hook, until you get an elastic and homogeneous mixture. If it turns out too hard, add a little water, one spoonful at a time, until you achieve the desired consistency.
Transfer it onto the workbench, knead it for a few moments with your hands, shape it into a ball, place it in a large bowl, and brush it with a little oil.
Cover with plastic wrap and place it to rise until doubled in volume in a warm place away from drafts. The rising time depends a lot on the temperature of your environment and can vary from three to five hours.
After this first rise, return the dough to the lightly floured workbench and divide it into six parts, each weighing 140 g.
Then form six loaves about 48/50 centimeters long.
At this point, join the top ends of the 6 loaves as shown in the photo.
Then open them, moving three to the right and three to the left.
Now take the two outermost loaves and cross them inside while keeping the six rolls open. Proceed the same way to the end. I assure you it is easier done than said. Basically, you always cross the two outermost loaves.
As an ALTERNATIVE to this weave, you can shape a single roll about 27 inches long. Then fold the roll in half and twist the two ends together.
Transfer the rustic loaf to a baking sheet lined with parchment paper, brush it with lukewarm milk, and sprinkle with the remaining oats (10g).
Let it rise for at least an hour: I put it in the oven turned off, which I had previously brought to a temperature of 77°F.
Finally, bake the rustic oatmeal loaf in a preheated static oven at 392°F for about 25 minutes, covering it with foil if it browns too much. Take it out of the oven and let it cool slightly before enjoying it. Enjoy! Paola
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