Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Whole-Grain Oat Bread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Bulghur wheat -- wheat grains without the bran that have been steamed,dried, and crushed -- gives this bread a slightly nutty flavor. Ingredients 1 cup steel-cut oats 2 cups boiling water ⅓ cup bulghur wheat 3 tablespoons honey ½ cup warm water (about 110 degrees) 1 envelope active dry yeast (1 scant tablespoon) 1 ½ cups whole-wheat flour 1 tablespoon plus 1 teaspoon coarse salt 2 to 3 cups all-purpose flour Unsalted butter, room temperature, for bowl and pan ½ cup old-fashioned rolled oats Directions In a medium bowl, cover steel-cut oats with the boiling water. Let stand until room temperature. Stir in bulghur wheat and honey; set aside. Place the warm water in a small bowl. Sprinkle yeast over water. Let stand until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook, combine the reserved oat mixture with the yeast mixture, whole-wheat flour, and salt. Add the all-purpose flour until the dough is tacky, but not sticky. Continue kneading about 5 minutes more. Place dough in a buttered bowl, and cover with buttered plastic wrap directly on the surface. Let rise in a warm place until doubled in bulk, about 90 minutes, or refrigerate overnight. Turn out dough onto a clean work surface; form into a loaf about 9 inches long. Lightly mist with water; sprinkle with rolled oats. Place in a well-buttered 9-by-5-by-2 1/2-inch loaf pan; let stand until doubled in bulk, about 1 hour. Preheat oven to 375 degrees. Using a serrated knife, slash top of loaf lengthwise down center. Place immediately in oven. Bake until nicely browned and cooked through, about 1 hour. Remove from pan; let cool on a wire rack. Rate it Print