Ingredients
- 3 ½ cups bread flour
- ½ cup whole wheat flour
- ¼ cup rolled oats plus 2 tablespoons
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast
- 2 teaspoons salt
- 1 10 x 10 inch piece of parchment paper
- 1 egg
- 1 tablespoon water
- ¼ cup honey
Directions
- Combine yeast, honey, and water. Set aside for 5 minutes.
- In the bowl of a stand mixer combine bread, flour, whole wheat flour, 1/4 cup oats, and salt.
- With the stand mixer on medium high, pour the liquid ingredients into the dry and mix until the dough pulls cleanly from the sides of the bowl, about 10 minutes.
- Turn dough out into a lightly greased bowl. Flip to coat and cover with plastic wrap until doubled in size, about 1 hour.
- Remove dough to a lightly floured countertop and shape into a rectangle. Take two corners of the dough and fold the rectangle in half. Repeat 3 times.
- Shape dough into a ball and place on parchment paper seam side down for 30 minutes.
- Preheat the oven to 425 F with the Double Dutch Oven inside. Make sure the Double Dutch lid is on the bottom.
- Beat together egg and water.
- Remove the Double Dutch from the oven, holding the parchment paper, set dough on lid, seam side down, and quickly brush with egg wash and sprinkle with remaining oats. Make a slash, about ¼ inch deep, across the top of the dough with a sharp knife or bread lame. Top with the base of the Double Dutch and set in the oven.
- Bake for 25 minutes. Remove cover and bake for 10 minutes.
- Let the bread cool on a wire rack for 20 minutes before slicing.
- Serve with butter and honey or jam.