ARTISAN RUSTIC HONEY WHOLE WHEAT BREAD WITH ROLLED OATS AND 9 GRAINS (2 big loafs of bread)
5 Cups of white flour
2 1/2 Cups of wheat flour
1/2 Cup of rolled oats with 9 grains
2 1/2 Teaspoon of yeast
2/3 Cups of honey
1/3 Cup of olive oil (can also use vegetable or canola oil)
2 Teaspoon of salt
3 1/4 Cups of luke warm water
Mix using kitchen Aid, or in a bowl by hand flour(s), rolled oats, yeast, honey, salt, oil, water
Mix until all of the ingredients have completely mixed.
Add salt and mix for a couple of minutes
All ingredients should be well mixed and you should have a well hydrated dough, even on the sticky side.
Let it rest for 1 hour, and cover.
After 1 hour, dough should have doubled in size
Take dough and divide in the number of loafs (I make 2 big loafs with this quantity of flour)
Fold dough as instructed in video
Make sure the seams of the bread are closed, and let loafs rest for 30 minutes in “Proofing Baskets” and cover
Make sure that you sprinkle a light coat of flour onto proofing baskets before you put in the loafs into the baskets.
At the same time preheat the oven at 475 F, for 30 minutes.
If you are using a Cast Iron pot place in oven for 30 minutes so it is hot when you are ready to bake the bread.
After 30 minutes of proofing the loafs, remove from baskets and place on parchment paper. the side that was resting on the basket is the top of the bread so you will have to turn as you remove from basket to place it on top of parchment paper.
Grab the parchment paper with the loaf and place in the cast iron pot with the parchment paper.
Put in the oven, and bake for 30 minutes covered at 475 F. After 30 minutes lower oven temperature to 400 F, and remove bread from Cast Iron Pot and finish baking by itself for an additional 10 minutes.
Bread should be light brown, and exterior of bread should be very crusty. Remove from the oven and let it cool off on cutting board or metal rack for 30 minutes.