Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, 100% oat bread with sourdough. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
100% Oat Bread with Sourdough is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. 100% Oat Bread with Sourdough is something which I have loved my whole life. They’re nice and they look wonderful.
Sourdough bread has much more flavor than a regular straight bread. For some, the extra flavor, or sourness, is an acquired taste. Most oatmeal bread recipes are for either straight dough (using dried yeast) or for recipes that use a combination of sourdough starter and yeast.
To get started with this recipe, we must prepare a few components. You can cook 100% oat bread with sourdough using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make 100% Oat Bread with Sourdough:
- Make ready [Oat Sourdough]:
- Prepare 100 g rolled oats (or softer kind)
- Get 20 g sourdough starter (I used rye)
- Prepare 125 g warm water (around 50°C/120°F)
- Take 2 g salt
- Take [Soaked Oats]:
- Make ready 100 g oat flakes (harder than rolled oats)
- Make ready 200 g cold water
- Take 8 g salt
- Prepare [Main Dough]
- Prepare 1 batch oat sourdough from above
- Make ready 1 batch of soaked oats from above
- Prepare 300 g oat flakes
- Get 200 g [A] warm water (40°C/105°F)
- Get 100 g [B] warm water (40°C/105°F)
- Prepare 2 g active dry yeast
- Get handful flaxseed or raisins (Optional)
- Take [Equipment]:
- Take 2 smaller loaf pans (like for poundcake) OR 1 large loaf pan
The crumb on this bread is surprisingly airy considering the amount of rolled oats incorporated into it. Understanding Sourdough Bread Start to Finish hydration, autolyse, bulk ferment, proofing, shaping. Soaked Multigrain Soft Sourdough Bread recipe.
Instructions to make 100% Oat Bread with Sourdough:
- 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!
Put all ingredients (except butter), including sourdough starter (levain) and all the oat porridge into the bowl of stand mixer. 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 is a favorite of mine partly because it's a rich wonderfully flavorful bread, and partly because it breaks so many rules people just know to be true. 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 has quite a high hydration, much more so Honey Oat Sourdough.
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