Oat and Wheat Sandwich Loaf

Oat and Wheat Sandwich Loaf

Based on Deb Perelman's recipe in Smitten Kitchen.

Ingredients

Makes

  • 635g whole-wheat flour
  • 160g rolled oats (I used quick-cooking for the least noticable texture)
  • 1 Tbsp coarse salt
  • 1 Tbsp honey (Can also use raw sugar or brown sugar, need to determine if necessary, reduced from 3 Tbsp)
  • 1 egg
  • ¼ cup vegetable oil (plus a little more to coat bowl)
  • 310ml lukewarm water
  • 310ml lukewarm milk
  • 14g instant yeast

Make the dough (using a stand-mixer)

  1. In the bottom of large mixing bowl, combine 310ml lukewarm water, 310ml lukewarm milk and 1 Tbsp honey, then stir in 14g instant yeast.
  2. Add 1 egg and ¼ cup vegetable oil, and whisk until combined.
  3. Add 635g whole-wheat flour, 160g rolled oats, and 1 Tbsp coarse salt. Combine with paddle attachment at the lowest speed for 1 minute.
  4. Switch to the dough hook and mix the dough on medium-low for 2 more minutes. The dough will seem firm and more smooth, ideally supple and sticky, but if it's still very wet, add a bit more flour, a spoonful at a time. If it seems excessively stiff, add a little more water, a spoonful at a time.
  5. Continue to mix with dough hook for 4 minutes.
  6. Scrape dough out onto lightly floured counter. Knead a few times, then form the dough into a ball.
  7. Oil your empty mixing bowl and return dough to it. Cover with plastic wrap and let proof at room temperature for 60 to 70 minutes, or until doubled in buik. Alternatively, transfer to the fridge and let ferment overnight. You will need to remove from the fridge about 3 hours before baking.

Form loaves

  1. Lightly coat two standard loaf pans with butter or oil.
  2. Turn dough onto a floured counter and divide it into two equal pieces. Press each gently into a rough rectangle-ish shape.
  3. Fold in sides so that the first dough is roughly the width of your prepared bread loaf pan (about 9 inches). Roll from bottom to top and then put this log into your bread loaf pan, seam side down.
  4. Repeat steps 3 and 4 with the remaining dough.
  5. Let proof at room temperature for about an hour, or until the dough has crowned 1 inch above the rim of the baking pan.
  6. Halfway through proofing, heat oven to 350 degrees F.

Bake

  1. Bake for 35 to 40 minutes, rotating pans once for even color.
  2. Remove loaves from tins and let cool on a rack.