Dutch Oven Oatmeal Bread

This fragrant loaf has a moist and hearty center with a crisp crust.

Bread flour can be substituted for the gluten flour and unbleached flour.

If the dough isn’t baked before it doubles in size, punch it down and reshape it. In 1-2 hours it will rise again and be ready to bake.

Directions:

¹/3 cup packed brown sugar
2 Tablespoons Dough-pep or gluten flour
¼ cup softened butter
1 cup whole wheat flour
1 ½ cups old-fashioned rolled oats
2 teaspoons salt
½ teaspoon instant yeast
2 ¼ cups cool water

Mix above ingredients together and add:

4 cups unbleached flour

Mix

When all the flour is mixed into the dough put it in a large bowl and place plastic wrap over it.

Raise

Let sit for about 24 hours or until doubled in size.

Shape into a round loaf and place in a greased cast-iron dutch oven. Cover with plastic wrap for 1-6 hours until almost doubled. Slash top of dough with sharp knife.

Raise in pot

Put lid on dutch oven and place it in a cool oven.

put in cold oven

Turn oven to 450° for 55-65 minutes until top bread crust is brown and the temp inside the loaf is 205°.
Remove bread. turn it out onto a rack and allow to cool completely before slicing.

Brown loaf

Adapted from a King Arthur Flour recipe

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