No-Wait Wheat-Oat Bread

No-wait wheat-oat bread earns its name by skipping the traditional first-rise and going straight to the pans. The unusual two-temperature oven bake replaces what the rise normally does, starting low at 275°F (135°C) for 15 minutes to let the yeast finish its work before the heat ramps to 350°F (175°C) for the actual bake.

This trick is why the recipe works at all. The low initial temperature gives the yeast the warm-environment proof it needs while the dough is already in the pans, saving an hour or more of waiting.

The ingredient list reads like a health food store, whole wheat flour, oatmeal, wheat germ, and soy grits all pile in for a dense, fiber-packed loaf that holds up to sliced sandwiches and stays moist for days.

Warming the oatmeal in the oven before adding to the yeast mixture is a small step worth doing, cold oats slow the fermentation. Mix everything well and let the dough stand a few minutes before adding the bulk flour.

Knead thoroughly for the gluten development that this dense dough needs, then divide between large bread pans and into the oven they go.

Serve sliced for sandwiches, toasted with butter, or alongside hearty winter soups.

Kitchen Tips

• Use blackstrap molasses for the deepest flavor, light molasses reads sweeter and less complex.
• The dough should be slightly tacky but not sticky after kneading, add reserved flour gradually if needed.
• Test for doneness by tapping the bottom of the loaf, a hollow sound means it is done.
• Cool on a rack before slicing, hot loaves tear and slice unevenly.

Variations

• Stir in a half cup of sunflower seeds or pumpkin seeds for extra crunch and protein.
• Add a tablespoon of caraway seeds to the dough for a rye-style flavor.
• Brush the tops with milk and sprinkle with rolled oats before baking for a bakery-style finish.