100% Oat Bread with Sourdough. A moist, nutty and slightly sweet loaf bread made with only oats! I used sourdough in combination with a bit of yeast. This is great fro breakfast with butter and jam, or I think it would be perfect for mixing in your favorite dried fruits, seeds,.
Place the dough, top side down, in a bowl (or on the baking sheet) with a quarter cup of oatmeal in it and coat with oatmeal.
Oat bread is typically made from a combination of oats, whole-wheat flour, yeast, water, and salt.
Since oats are highly nutritious and linked to a number of health benefits , oat bread can be a.
You can have 100% Oat Bread with Sourdough using 19 ingredients and 8 steps. Here is how you achieve it.
Ingredients of 100% Oat Bread with Sourdough
- It's of [Oat Sourdough]:.
- Prepare 100 g of rolled oats (or softer kind).
- You need 20 g of sourdough starter (I used rye).
- It's 125 g of warm water (around 50°C/120°F).
- Prepare 2 g of salt.
- It's of [Soaked Oats]:.
- Prepare 100 g of oat flakes (harder than rolled oats).
- It's 200 g of cold water.
- It's 8 g of salt.
- It's of [Main Dough].
- You need 1 of batch oat sourdough from above.
- You need 1 of batch of soaked oats from above.
- You need 300 g of oat flakes.
- It's 200 g of [A] warm water (40°C/105°F).
- Prepare 100 g of [B] warm water (40°C/105°F).
- Prepare 2 g of active dry yeast.
- Prepare handful of flaxseed or raisins (Optional).
- You need of [Equipment]:.
- It's 2 of smaller loaf pans (like for poundcake) OR 1 large loaf pan.
My Honey Oat Sourdough bread has a lot going for it. If you like crusty, thick, chewy, slightly sweet bread made with whole grains, then this is your recipe. The crumb on this bread is surprisingly airy considering the amount of rolled oats incorporated into it. You don't have to use only rolled oats, other rolled heirloom grains work really.
100% Oat Bread with Sourdough instructions
- Mix [Oat Sourdough] ingredients well in a bowl. Cover with wrap and let ripen for 12-16 hours at room temperature..
- Mix the [Soaked Oats] ingredients in a separate bowl. Cover, put in the refrigerator and let soak for at least 4 hours up to 12 hours..
- On baking day, in a large bowl, mix the finished oat sourdough, soaked oats, 300 g oat flakes and [A] 200 g warm water, and 2 g yeast. (It's too wet to knead, so I mixed with a rubber spatula). Mix for 5 minutes using a spatula or your bread mixer..
- Add [B] 100 g warm water and continue mixing for about another 5 minutes. Lastly, fold in the optional flaxseed or raisins..
- Grease your loaf pans and dust the sides with some rolled oats. If using two smaller loaf pans, divide the dough into the two pans. If using one large pan, put it all in that. Sprinkle a few oats over top if you like. Cover and let rise for about 1 hour..
- Preheat oven to 250°C/480°F and prepare a steam pan at the bottom of the oven. Pour some boiling water into this pan when you put the bread in the oven..
- Bake for 10 minutes at 250°C/480°F then remove the steam pan. Lower the temperature to 200°C/400°F and bake for another 25-35 minutes for smaller loaves OR 65-70 minutes for a big loaf (or until a wooden skewer or toothpick comes out clean)..
- Remove from the baking pans immediately and let cool on a rack. Great served with butter and jam!.
Oat breads When baking a leavened loaf with oatmeal, it's best to combine it with strong wheat flour in order to produce a light loaf. It seems almost impossible to find a true sourdough oatmeal bread recipe. I spent hours searching on the internet, in the library, and poring over the not insubstantial number of bread books on my. The crumb will be moist and open, the crust thin and crisp, the flavour slightly sour but with a deliciousness nuttiness not found in wheat bread. This oat flour bread satisfies all those senses and desires.