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whole wheat and oatmeal bread








RECIPE:

SPONGE

200 GRAMS WHOLE WHEAT FLOUR
300 GRAMS BREAD FLOUR OR ALL PURPOSE FLOUR
1/4 TEASPOON INSTANT YEAST OR ACTIVE DRY YEAST (BLOOM FIRST BEFORE USING WITH)
500 GRAMS WATER, ROOM TEMPERATURE

Mix together in a large bowl with lid until ingredients are well blended. Cover and let sit or ferment overnight, at least 10-12 hours. The sponge will triple in size, will have a pleasant light soury smell, do not be put off, you need this especially if you are using a stand mixer or manual mixing.

Dough stage

500 grams bread flour
100 grams brown sugar, you can use 50 grams
15 grams instant yeast
17 grams salt
30 grams butter or canola oil if you want less saturated fat
1 piece of egg, optional you do not need to add if you do not like
30 grams steel cut oats
70 grams rolled oats, or 100 grams rolled or regular oatmeal

75 - 100 grams water, depends if you use high protein flour, if you use all purpose flour or low protein bread flour, you will use less water.

Mixing:

Mix the sponge with the rest of the ingredients in your mixer, or in a bowl if you will knead it manually. Add the oats at the last stage when the gluten is already slightly developed.

Mix or knead until gluten is fully developed, weigh each portions and form into desired shape, be creative, just remember that smaller loaves or rolls will bake faster than large pieces of dough.

Proof the dough until they double in size, bake in a preheated 350 F oven.
To give the loaves a golden brown sheen after baking, glaze them with eggwash, beat one egg with two tablespoons of water and brush it on top of the dough before baking.

Cool the loaves after 2 minutes on baking racks.

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