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Rustic Italian Bread with Steel-Cut Oats and Flax Meal Recipe

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4.4 from 9 reviews

This Rustic and Easy Italian Bread Recipe yields a hearty, flavorful loaf with a crispy crust and soft, chewy interior. Made with steel-cut oats, ground flax meal, and organic all-purpose flour, this bread is ideal for noon or evening meals and perfect for sandwiches or as a side to your favorite Italian dishes. The recipe requires a long, slow rise for deep flavors and a traditional texture, baked in a Dutch oven for the perfect crust.

Ingredients

Dry Ingredients

  • ¼ teaspoon instant yeast
  • ¼ cup steel-cut oats (whole)
  • ¼ cup ground flax meal (golden or dark)
  • 4 cups organic all-purpose flour
  • 2 teaspoons salt

Wet Ingredients

  • 2 ¼ cups warm water (500 ml, might need a little more)

Instructions

  1. Dissolve yeast: In a large mixing bowl, dissolve the instant yeast in the warm water, stirring gently until fully incorporated.
  2. Add oats and flax: Stir in the steel-cut oats and ground flax meal thoroughly, using a fork to mix evenly.
  3. Incorporate flour and salt: Add the organic all-purpose flour and salt to the wet mixture. Mix everything with a wooden spoon or dough hook for about 2-3 minutes until combined. The dough will be sticky and slightly wet; add a bit more water if the dough feels dry.
  4. First rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature on the kitchen counter for 8-12 hours until it doubles in size. Alternatively, refrigerate for up to 24 hours, then allow the dough to come to room temperature for 2 hours before proceeding.
  5. Shape the dough: Transfer the sticky dough onto a floured surface. Shape into one large boule or two baguette-shaped logs. Place the shaped dough on floured parchment paper, sprinkle additional flour on top, and cover with a kitchen towel.
  6. Second rise: Let the dough rise again for 50-60 minutes on the parchment paper, covered with a towel.
  7. Score the dough: Using a sharp knife, make two longitudinal cuts on each baguette or two scores across the boule to allow the bread to expand during baking.
  8. Preheat oven and Dutch oven: Preheat the oven to 450°F (232°C). Place a 6-quart Dutch oven or heavy oven-safe pot with a lid inside the oven to heat while it preheats.
  9. Bake with lid: Carefully remove the hot Dutch oven from the oven, place the shaped dough inside along with the parchment paper, and cover with the lid. Return the Dutch oven to the oven and bake for 33 minutes.
  10. Finish baking uncovered: After 33 minutes, check the bread’s color. For a darker crust, remove the lid and bake uncovered for an additional 6-10 minutes until golden brown.
  11. Cool and serve: Remove the bread from the Dutch oven and place it on a cooling rack. Let it cool completely to finish baking internally, or enjoy a warm slice immediately.

Notes

  • You may add mix-ins such as herbs, olives, or cheese before the second rise if desired.
  • If baking the bread in a single loaf pan without a lid, expect a lighter crust compared to baking in a covered Dutch oven.
  • Long rise times enhance flavor and texture, so it’s beneficial not to rush this step.
  • Steel-cut oats add nuttiness and texture; you can replace with rolled oats if unavailable but expect a softer crumb.

Find it online: https://glowcooks.com/rustic-italian-bread-with-steel-cut-oats-and-flax-meal-recipe/