How to make it

  • Mix flours, oats, salt, caraway and yeast together in the bowl of a stand mixer fitted with the dough hook.
  • Add the milk, vinegar, yoghurt and starter and mix 2 minutes. Cover and let stand 5 minutes.
  • Add the seeds and mix until dough forms a slightly sticky ball, adding water if needed.
  • Continue kneading for 7 minutes on low speed.
  • Let the dough rest for 5 minutes, then knead again for 1 minute on medium speed.
  • Form into a ball and place in a greased bowl, turning to coat the top. Cover and let rise in a warm place until doubled.
  • Turn out onto a lightly floured board and form into an oval loaf. Roll in oatmeal.
  • Place on parchment paper on a baking sheet or cardboard, mist with oil and let rise until doubled.
  • Heat oven to 500°F for 1 hour prior to baking. If you have one, place a baking stone on the middle rack while heating. Place a shallow pan on the bottom rack.
  • Slash the top with a sharp razor blade or lamé at least ¼” deep.
  • Place the bread on the middle rack and pour 2 cups of hot water into the old pan.
  • Bake for 10 minutes, spraying the sides of the oven with water after two and seven minutes.
  • Turn oven down to 450°F and bake for 20 minutes, then reduce heat to 350°F and bake for another 15 minutes, or until a thermometer measures 190-200°F or loaf sounds hollow when tapped.
  • Remove and let cool completely before slicing.

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  • jo_jo_ba 8 years ago
    Amount Per Serving
    Calories: 176.1
    Total Fat: 2.3 g
    Cholesterol: 1.7 mg
    Sodium: 38.1 mg
    Total Carbs: 33.1 g
    Dietary Fiber: 4.1 g
    Protein: 6.8 g
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