This fragrant loaf has a moist and hearty center with a crisp crust.
Bread flour can be substituted for 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
When all the flour is mixed into the dough put it in a large bowl and place plastic wrap over it.
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 the dough with a sharp knife.
Put the lid on the dutch oven and place it in a cool 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 it to cool completely before slicing.
Adapted from a King Arthur Flour recipe