This bread is really easy to make and it is soft, bendy, with a crusty exterior.
Serves: 2 loaves Prep. time: 40′ + 4h waiting Cooks in: 55′ Ready in: 1:35′
1.500 g strong wholemeal bread flour of good quality
50 g rolled oat flakes + 2 tbsp for sprinkling
1 tbsp salt
25 g fresh yeast, crumbled
800 ml lukewarm water or a little more
20 ml extra-virgin olive oil
In a large bowl mix flour with oats and salt. In a smaller bowl stir well a little lukewarm water with yeast. Set aside for 5 minutes until foamy on the surface.
Combine the yeast with flour mix in the large bowl, add remaining water and oil and knead for 8-10 minutes with your hands or in your stand mixer. If the dough seems muddy and sticky, add a little extra flour or if it is too stiff, add a little water. Knead for 5 minutes or until dough is smooth and soft. Continue kneading for another 10 minutes with your hands (or 5-6 in your stand mixer) until dough is completely soft and elastic.
Preheat oven well at 50οC/fan and turn off. Leave dough in the oven to rise and double in size (for a couple of hours). On a lightly floured surface knead dough for a few seconds and divide in 2 parts. Transfer in two well oiled loaf tins lined with non-stick baking parchment. Brush with a little water and sprinkle with a handful (or more) of oats. Put in the oven and allow to double in size (for another 2 hours).
Bake in preheated oven at 200οC for 15 minutes. Then bake for another 40 minutes at 190οC. Remove from the oven and allow to cool on a wire rack before cutting in slices.
Photo: George Drakopoulos – Food styling: Olivia Webb & Matina Petroutsa
Και η συνταγή τα ελληνικά: Ψωμί ολικής άλεσης