Recipe of Perfect 100% Oat Bread with Sourdough

Hello everybody, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, 100% Oat Bread with Sourdough. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

100% Oat Bread with Sourdough Recipe. Mix all ingredients except salt in a dough mixer until the dough is elastic. When you say making my sourdough starter I assume you mean feeding?

You can cook 100% Oat Bread with Sourdough using 19 ingredients and 8 steps. Here is how you achieve it.

Ingredients of 100% Oat Bread with Sourdough

1. Make ready of [Oat Sourdough]:.
2. Prepare 100 g of rolled oats (or softer kind).
3. Prepare 20 g of sourdough starter (I used rye).
4. You need 125 g of warm water (around 50°C/120°F).
5. Prepare 2 g of salt.
6. You need of [Soaked Oats]:.
7. Prepare 100 g of oat flakes (harder than rolled oats).
8. Prepare 200 g of cold water.
9. You need 8 g of salt.
10. Prepare of [Main Dough].
11. You need 1 of batch oat sourdough from above.
12. Prepare 1 of batch of soaked oats from above.
13. Make ready 300 g of oat flakes.
14. Take 200 g of [A] warm water (40°C/105°F).
15. Take 100 g of [B] warm water (40°C/105°F).
16. Make ready 2 g of active dry yeast.
17. Make ready handful of flaxseed or raisins (Optional).
18. Prepare of [Equipment]:.
19. Take 2 of smaller loaf pans (like for poundcake) OR 1 large loaf pan.

This is a slight variation from a typical no knead sourdough bread because the steps don't require any shaping or To make a sandwich bread instead of a boule, line a standard loaf tin with parchment paper and scoop the dough into it following bulk fermentation.This bread is adapted from my all time favorite whole grain bread book "Laurel's Kitchen Bread Book" , in addition to oil, honey, and sourdough levain, oatmeal is soaked in boiling water the night before to add moisture to the final dough, which contributes to the soft crumb.This bread has quite a high hydration, much more so Honey Oat Sourdough.See more ideas about Sourdough, Sourdough recipes, Sourdough starter recipe.

100% Oat Bread with Sourdough step by step

1. Mix [Oat Sourdough] ingredients well in a bowl. Cover with wrap and let ripen for 12-16 hours at room temperature..
2. 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..
3. 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..
4. Add [B] 100 g warm water and continue mixing for about another 5 minutes. Lastly, fold in the optional flaxseed or raisins..
5. 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..
6. 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..
7. 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)..
8. Remove from the baking pans immediately and let cool on a rack. Great served with butter and jam!.

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.

Rustic Sourdough Cinnamon Raisin Struan Bread includes brown rice, cornmeal, oats, oat bran, raisins and is rolled with melted butter and cinnamon sugar.Too much of a good thing.Turn another large mixing bowl upside down, place Transfer the bread to a wire rack and leave to cool.Sourdough bread definitely tastes different than bread made with yeast, but I personally really like it.Put the bowl away again with the damp towel over it and also stir it through in.