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Oatmeal Wheat Boules

oatmeal wheat bread3

oatmeal wheat bread2

 This is a great bread to bring to a Thanksgiving feast to share w/ your friends. It’s quickly becoming my favorite bread recipe!


1 cup wheat flour

2 1/2 – 3 cups bread flour

1/2 cup bulgar

1/2 cup toasted rolled oats

1/4 cup olive oil

1 1/4 cups  tepid water & 1/4 cup

1 rounded tablespoon yeast

2 teaspoons salt


1) Put yeast in a large bowl and pour 1/4 cup of tepid water over it; let sit until it becomes foamy

2) Add olive oil and remaining 1 1/4 cups tepid water to yeast

3) Mix salt, bulgar and oats into 3 1/2 cups flour (use remaining half cup of bread flour if dough is too moist, slowly adding to dough during kneading)

4) Slowly add flour mixture  to yeast mixture until fully combined, remove from bowl then kneed for 10 minutes on lightly floured surface

5) Place dough ball back into bowl,  dust w/ flour, cover bowl w/ plastic wrap  and let rise for 1 hour and 15 minutes (I use a disposable shower cap because it’s reusable and fits tightly over the bowl) 

6) Remove dough from bowl and shape into 2 boules, place on pizza peel dusted w/ corn meal, dust tops w/ flour, cover loosely w/ a plastic bag, then let rise for 45 minutes

7) Preheat oven and baking stone (on middle rack) to 425 degrees F, place empty oven proof baking dish on the rack below the stone

8) After second rise is complete, snip pattern into tops of  boules w/ scissors, then slide directly onto the baking stone in the oven, place 1 1/2 cups of ice cubes into dish on the rack below (the steam from the ice helps promote the “oven spring” and crust gloss)

9) Bake for 20 minutes, then reduce temperature to 350 F, rotate loaves and bake for another 15 to 20 minutes (until loaves are golden brown and sound hollow when tapped on the bottom)

10) Remove from oven, place on a cooling rack and let cool completely befor slicing

Long live bread!


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