100% Oat Bread with Sourdough
100% Oat Bread with Sourdough

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, 100% oat bread with sourdough. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

100% Oat Bread with Sourdough is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. 100% Oat Bread with Sourdough is something which I’ve loved my entire life. They are fine and they look fantastic.

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 begin with this particular 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 can achieve it.

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

It has a soft tender crumb and earthy flavor, ideal for sammies and toast! This recipe is vegetarian and vegan friendly. A Note on HYDRATION - Flours vary in their moisture content from brand to brand. This cooked oat porridge does not impart a particularly heavy "oat" taste to the bread, but rather, adds moistness and tenderness that hints at a light nutty flavor.

Instructions 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!

For days after the bread remained moist inside, and when toasted, became crisp and continued to have that fresh-baked-bread taste. 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. While I am giving you the whole wheat version, you can substitute some of the whole wheat flour with the same weight of other grains such as rye, cornmeal, maseca, and/or oatmeal. Place the dough, top side down, in a bowl (or on the baking sheet) with a quarter cup of oatmeal in it and coat with oatmeal.

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