Whole wheat oatmeal sandwich bread

I was so happy with how the Buttermilk Oatmeal Bread I made a little while back turned out, but I thought I could make some improvements to the crumb with a few tweaks. I was re-reading one of my favorite bread books, Peter Reinhart’s Artisan Breads Every Day, and really wanted to try the slow, cold fermentation since I’m using whole grain wheat flour. I also wanted to increase the hydration based on Reinhart’s substitution guide:

“As a general rule, you need to increase the liquid by about 1 tablespoon (.5 oz / 14 g) for every 2 ounces (56.5 g) of whole grain flour you substitute in place of white flour.”

My formula

  • 1 1/2 c old fashioned rolled oats
  • 1 3/4 c water, boiled
  • 1/3 c warm water
  • 1 c yogurt (homemade, not Greek)
  • 1/2 c whole milk
  • 1/2 c canola oil
  • 1 1/2 tbsp instant dry yeast
  • 1/2 c light brown sugar
  • 750 g freshly-milled hard white wheat flour
  • 1 tbsp salt

Process notes

Day 1

  1. Soak oats in 1 3/4 c boiled water while preparing other ingredients.
  2. Whisk flour, salt, sugar in a bowl.
  3. Dissolve yeast in 1/3 c warm water.
  4. Whisk together oil, yogurt, and milk.
  5. Add soaked oats, yeast mixture, and oil mixture to dry ingredients to bowl of stand mixer. Using paddle, mix on low 1 min. Rest 5 min.
  6. Switch to dough hook and mix on medium low for 2 min. Dough is supple and slightly sticky. Continue mixing 4 more min. Increase to medium-high speed last 20 sec.
  7. Transfer to oiled surface and knead for a few seconds. Perform 4 stretch and folds, with 10 min. intervals.
  8. Place in large, lightly oiled bucket with lid, cover, and refrigerate.

Day 2

  1. Take dough out of refrigerator 3 hours before baking. Divide into two pieces, and shape by flattening, folding like a letter, and rolling up. Let rise about 2 hours.
  2.  Baked at 375° for 54 min., until internal temp 200°.


These loaves are very soft and light, and the crumb is a lot like that of a store bought loaf. I’m amazed at the fact that they’re made with whole grain wheat flour!

The flavor is very good, but not quite as awesome as the Buttermilk Oatmeal Bread. My guess is that it’s either because of the inclusion of yogurt, or the overnight fermentation.

Next time, I’d like to try using all milk instead of yogurt + milk, keeping the overnight fermentation.