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,.
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 can have 100% Oat Bread with Sourdough using 19 ingredients and 8 steps. Here is how you achieve that.
Ingredients of 100% Oat Bread with Sourdough
- Prepare of [Oat Sourdough]:.
- It’s 100 g of rolled oats (or softer kind).
- You need 20 g of sourdough starter (I used rye).
- Prepare 125 g of warm water (around 50°C/120°F).
- Prepare 2 g of salt.
- You need of [Soaked Oats]:.
- It’s 100 g of oat flakes (harder than rolled oats).
- Prepare 200 g of cold water.
- You need 8 g of salt.
- You need of [Main Dough].
- It’s 1 of batch oat sourdough from above.
- Prepare 1 of batch of soaked oats from above.
- Prepare 300 g of oat flakes.
- Prepare 200 g of [A] warm water (40°C/105°F).
- It’s 100 g of [B] warm water (40°C/105°F).
- You need 2 g of active dry yeast.
- It’s handful of flaxseed or raisins (Optional).
- Prepare of [Equipment]:.
- Prepare 2 of smaller loaf pans (like for poundcake) OR 1 large loaf pan.
You don't have to use only rolled oats, other rolled heirloom grains work really. The question we answered though, is whether an alternative starch, such as oats, could serve as a gluten free, alternative fuel source, for a sourdough starter. Just as oatmeal bread is a good way to start moving to whole grain bread, oatmeal sourdough is a good way to introduce sourdough bread. It's a bit lighter than many sourdoughs, with a softer texture.
100% Oat Bread with Sourdough step by step
- 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!.
I created this bread for National Oatmeal Month which was in January. I baked the loaves in January, but didn't have time to post about them until later. Cover the bowl – plastic wrap works best – and put the sponge away in a warm place overnight. Next morning, the sponge should be light and bubbly. Beat in the salt, sugar, soda, and oil.