Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes
10 Servings
4 3/4 cups (600 g) all-purpose flour
3 1/3 cups (400 g) whole-wheat flour
3 tbsp. (30 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water 1/3 stick (40 g) unsalted butter,
softened
1/4 cup (21 g) old-fashioned oats, plus more as needed
1 tbsp, plus 1 tsp. (25 g) salt
Method
Combine both of the flours in a large bowl and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour, and begin to knead until a loose dough starts to form, then add the butter, oats, and salt. Continue to knead until the dough is soft, well blended, and elastic.
Cover the dough with a sheet of lightly greased plastic wrap and let rest for about 10 minutes. Form the dough into small loaves, each weighing about 3 1/2 ounces (100 g). Moisten the surface of the loaves with a little water and sprinkle with more oats.
Arrange the loaves, well spaced, on a baking pan lined with parchment paper and let rise, covered with plastic wrap, until they have doubled in size, about 1 hour.
Bake in the oven at 350°F (180°C) for 15 minutes, or until golden brown and the bottom sounds hollow when tapped.
