Easiest Way to Prepare Delicious 100% Oat Bread with Sourdough

100% Oat Bread with Sourdough. I used sourdough in combination with a bit of yeast. How to Make Sourdough Oatmeal Bread. Start by mixing the following ingredients in a large bowl or your stand mixer bowl.

This recipe is vegetarian and vegan friendly. 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. 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

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

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!.

I almost always add some rye flour to ensure enough activity in my starter. 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. During the autolyse process the flour becomes fully hydrated. This leads to a more relaxed dough to help incorporate the oat porridge later in bulk fermentation. Formula for bread made with natural levain (French Pain au Levain) This formula gives very regular and extremely good results, said Calvel.