Artisan Rustic Honey Whole Wheat Bread with Rolled Oats and 9 Grains
This artisan bread is a hearty, wholesome loaf made with a blend of white and whole wheat flours, enhanced with the natural sweetness of honey and the nutty texture of rolled oats with 9 grains. Baked to a golden crusty perfection in a cast iron pot, this rustic bread is perfect for sandwiches, toasting, or simply enjoying with a spread of butter.
- Total Time: 2 hours 30 minutes
- Yield: 2 large loaves 1x
Ingredients
Scale
- 5 cups white flour
- 2 1/2 cups whole wheat flour
- 1/2 cup rolled oats with 9 grains
- 2 1/2 teaspoons yeast
- 2/3 cup honey
- 1/3 cup olive oil (or vegetable/canola oil)
- 2 teaspoons salt
- 3 1/4 cups lukewarm water
Instructions
- Mixing the Dough:
In a large mixing bowl or stand mixer, combine the white flour, whole wheat flour, rolled oats, and yeast. Add the honey, olive oil, and lukewarm water. Mix until all ingredients are well combined into a slightly sticky dough. - Adding Salt:
Once the dough has formed, add the salt and continue mixing for an additional 2 minutes to ensure it is evenly distributed. - First Rise:
Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size. - Shaping the Loaves:
After the dough has risen, divide it into two equal portions. On a lightly floured surface, fold each portion of dough as per the video instructions, ensuring the seams are tightly closed. - Proofing:
Lightly flour proofing baskets and place the shaped loaves seam-side up in the baskets. Cover and let them rest for 30 minutes. - Preheating the Oven:
While the loaves are proofing, preheat your oven to 475°F (245°C). If using a cast iron pot, place it in the oven to heat up for 30 minutes. - Baking the Bread:
After proofing, carefully turn the loaves out onto parchment paper, seam-side down. Transfer the loaves, along with the parchment paper, into the preheated cast iron pot.Cover the pot and bake for 30 minutes at 475°F (245°C). Then, reduce the oven temperature to 400°F (205°C), remove the cover, and bake for an additional 10 minutes until the loaves are golden brown and crusty.
- Cooling:
Remove the bread from the oven and let it cool on a cutting board or wire rack for at least 30 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes