Steps to Make Ultimate 100% Oat Bread with Sourdough - Card template

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,.

The first criteria I decided upon was the weight of the loaf I wanted to bake. In this case, it had to be small since this was an. I almost always add some rye flour to ensure enough activity in my starter.

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, 100% oat bread with sourdough. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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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,.

To get started with this recipe, we have to prepare a few components. You can have 100% oat bread with sourdough using 19 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make 100% Oat Bread with Sourdough:

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

I decided to mix the dough in a dough mixer, but kneading it by hand with a slap or stretch and fold technique should work just fine. 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. Mix the Dough: In the evening, whisk the starter, milk, maple syrup and oil together in a large bowl with a fork.

Steps to make 100% Oat Bread with Sourdough:

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!.

First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. I was excited to discover recently that you can make beautiful wholegrain sourdough bread using a starter made with rolled oats! 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.

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