Whole Wheat and Roasted Oat Bread

I love the ritual of baking bread: the blooming of the yeast, the kneading, the rise, the punching down, the second rise, the baking, and finally, the eating. I also love the warm, sweet scents that accompany this ritual. Baking bread can be challenging, and many view it as a chore, but instead, let yourself get lost in the ritual. Be patient. 

This hearty bread has a beautiful crust and soft crumb. The roasted oats give this bread a nutty caramel flavor. Try adding fresh herbs, such as sage or tarragon, when kneading for a more complex flavor.

What You'll Need:

• 4 1/2 teaspoons active dry yeast*
• 1 tablespoon granulated sugar
• 1 cup warm water
• 1/3 cup walnut oil
• 1 1/2 cup whole wheat flour
• 1 1/2 cup white, all purpose flour
• 2 teaspoons salt
• 1/2 cup quick rolled oats

*A word about yeast. When I first began baking bread, I always bought yeast in packages. I often found that my yeast often did not bloom correctly, resulting in flat, stiff bread. I recommend using Fleischmann's Active Dry Yeast from the bottle. It's a little more of an investment to buy it in bottle form, but it's actually a better deal and seems to work much better than the packages. 

1. Preheat the oven to 350 degrees. Lay the oats on a cookie sheet and spread evenly. Toast the oats in the oven for 5-7 minutes until fragrant. Remove from oven and let cool.
2. Combine the yeast, sugar, and warm water in a large bowl and let stand for 5 minutes. This allows the yeast to bloom - it should look foamy, if not, throw it away and start again.
3. Once the yeast has bloomed, add the walnut oil, flours and salt and gently stir with a fork to combine. Turn the dough onto a lightly floured work surface and knead for 5 minutes until smooth. Knead for an additional 2 minutes, working in the oats as you knead. 
4. Form the dough into a ball and place it in a lightly oiled bowl and cover. Let rise in a warm, draft free spot until the dough doubles in bulk, about 90 minutes.
5. When the dough has doubled, gently punch it down and turn it out onto a lightly floured work surface. Knead gently for 30 more seconds and form into a loaf. Cover with a clean kitchen towel and let rest for 5 minutes.
6. While the dough is resting, place a sheet of parchment on a cookie sheet. After the dough has rested, place the loaf on the prepared cookie sheet and cover with a clean towel. Let rise in a warm, draft free spot until it doubles again, about 40-60 minutes (I find the best spot is on top of my preheating oven).
7. Preheat the oven to 425 degrees and position a rack in the lower third of the oven. Once the dough has rested, remove the towel and dust the loaf with flour. Using a serrated knife, slash a long line from tip to tip about 1 inch deep. 
8. Place the loaf in the oven and reduce the heat down to 400 degrees. Bake until golden brown and the loaf sounds hollow when tapped on the bottom, about 35-40 minutes. Let cool on a wire rack and enjoy while still warm with freshly churned butter. 

Yield: 1 loaf