Oat Whole Wheat Bread

Recipe View Warm the milk in a small saucepan over low heat until it reaches no more than 100°F (40°C). (5 minutes)

Recipe View Sprinkle the yeast over the warm milk and let it stand until softened and foamy, about 5 minutes. Stir in the sugar until dissolved. (5 minutes)

Recipe View In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, rolled oats, and salt. Create a well in the center of the dry ingredients.

Recipe View Pour the milk mixture into the well and stir until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (10 minutes)

Recipe View Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean cloth and let rise in a warm place (80-95°F or 27-35°C) until doubled in volume, about 45 minutes. (45 minutes)

Recipe View While the dough rises, grease two 8x4-inch loaf pans. Set aside.

Recipe View Once the dough has doubled, punch it down to deflate. Turn it out onto a lightly floured surface and divide it into two equal pieces. Shape each piece into a ball and let them rest for 10 minutes. (15 minutes)

Recipe View Form the dough into loaves and place them in the prepared pans. Cover the loaves with a damp cloth and let them rise until doubled in volume, about 40 minutes. (40 minutes)

Recipe View Preheat your oven to 350°F (175°C).

Recipe View Bake in the preheated oven until the tops are golden brown and the bottoms of the loaves sound hollow when tapped, 25 to 30 minutes. (30 minutes)

Recipe View Cool the bread in the pans for 5 minutes before turning them out onto a wire rack to cool completely. (5 minutes)