Ingredients:

  • 3 cups (375g) Whole wheat flour
  • 1 ½ cups (350ml) Warm water
  • 2 ¼ tsp (7g) Active dry yeast
  • 1 tsp (5g) Honey
  • 1 ½ tsp (9g) Sea salt
  • 1 tbsp (15ml) Water
  • 1 tbsp (8g) Rolled oats

Instructions:

  1. Combine the warm water, honey, and yeast in a large mixing bowl. Let it sit for 60 seconds until it looks frothy on top.
  2. Stir in the whole wheat flour and sea salt using a wooden spoon. Mix only until the flour is fully hydrated and no dry clumps remain. Note: Do not overmix or the bread will become tough.
  3. Shape the sticky dough into a rough round boule on a piece of parchment paper.
  4. Press a deep cross (X) into the top of the loaf using your fingers or a knife. Note: This helps the bread expand without cracking randomly.
  5. Brush the crust with 1 tbsp water.
  6. Sprinkle the rolled oats evenly over the damp top.
  7. Slide the parchment and dough into a preheated 425°F (218°C) oven.
  8. Bake for 30 minutes until the crust is mahogany colored and the bottom sounds hollow when tapped.