I think this is one of my favorite yeast breads I've made. It combines a lot of ingredients I enjoy, has a moist crumb, a hearty flavor and is really healthy. Although the flavor is hearty, the bread is not as heavy or dense as an 100% whole wheat version would be because of its ratio of white to whole wheat flour. Furthermore, the taste of the yeast comes out really nicely in this bread lending it a fresh out of the oven quality even days after baking.
- 125g bread flour (1 C)
- 125g water (.5C)
- 1g instant yeast (.25t)
Mix all ingredients together, loosely cover, and place in a 70* area to ripen for 12-16 hours.
Warm water to body temperature. Pour in oats and flax and let soak for 5-10 minutes. Then mix all ingredients EXCEPT walnuts until mixture comes together. Mix on first speed for 3 minutes. Mix on second speed for 4 minutes, adding walnuts. If dough creeps up hook, push down with a spatula. I ended up having to take it out and finish kneading by hand because towards the end it just grabbed onto the dough hook and spun around. It should be fairly sticky but not runny, and have good strength when tugged.
Let dough ferment for 2 hours, folding after the first hour. After the second hour, shape into a compact ball and allow to rest for 10-20 minutes.
Shape dough ball into a oval loaf and place in a 9×5 loaf pan. Spray pan with cooking oil and lightly dust with flour.
Allow to rise for 1.5 hours. After 1 hour preheat oven to 400*. Slash loaf. Right before loading oven, splash 1 oz water in the oven for steam, then bake for 30-35 mins until very dark in color and interior hits 190* [I don't have a bread thermometer and baked mine for 34 minutes + it came out perfectly]
Cool and serve! (70 cals/oz, 1.5g fiber/oz)