Dense Rye-Oat Yeasted Loaf

Instructions

1. 1

   Bloom the yeast: Stir the brown sugar into 1/2 cup warm water, sprinkle the yeast on top and let sit 5–8 minutes until foamy. If it doesn't foam, your yeast may be tired — start again with fresh yeast.

2. 2

   Combine dry ingredients: In a large bowl whisk together the all-purpose flour, rye flour, oats, salt, and any seeds you're using. Rye loves salt — don't skip it, dear.

3. 3

   Make the dough: Pour the foamy yeast, oil, and another 3/4 cup warm water into the dry mix. Stir with a wooden spoon until a shaggy dough forms. Rye dough is stickier and less elastic than white-wheat dough; that's normal.

4. 4

   Knead gently: Turn onto a lightly floured surface and knead 5–7 minutes until the dough holds together (it will remain somewhat tacky). Add up to 2–4 tablespoons more water if too dry, or a dusting of flour if too wet — but don't overdo it; we want a dense crumb.

5. 5

   First rise: Lightly oil a bowl, place the dough inside, cover with plastic wrap or a tea towel, and let rise in a warm spot for 45–75 minutes until roughly doubled. Rye ferments faster, so keep an eye on it.

6. 6

   Shape the loaf: Gently deflate the dough and shape into a tight rectangle or oval to fit a 9x5-inch loaf pan (or shape freeform for a bâtard). Place seam-side down in the greased pan. Brush the top with water and sprinkle with extra oats and seeds for a pretty, rustic crown.

7. 7

   Second rise: Cover and let rise 30–45 minutes until puffy (it may not double — that's fine). Preheat your oven to 375°F (190°C) during the last 15 minutes of rising.

8. 8

   Bake: Bake 35–40 minutes until the crust is deep golden and the loaf sounds hollow when tapped on the bottom. An instant-read thermometer should read about 200–205°F (93–96°C) in the center.

9. 9

   Cool: Remove from pan and cool on a wire rack for at least 1 hour before slicing — rye continues to set as it cools, and slicing too soon makes it gummy.

10. 10

    Tips from Grandma: For extra flavor, substitute 1/4 cup of the warm water with strong brewed tea or coffee, or add 1–2 tablespoons molasses. Toast the oats before mixing for a nuttier note. This loaf freezes beautifully sliced.