Easiest Way to Best Perfect 100% Oat Bread with Sourdough

Easiest Way to Best Perfect 100% Oat Bread with Sourdough Delicious, fresh and tasty.

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,.

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.

But you'll reap more of the sourdough health benefits, since longer rises also helps ferment the flour more because the sourdough bacteria has more time to work.

Let's fully embrace sourdough as it's meant to be!

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

Ingredients of 100% Oat Bread with Sourdough

1. You need of [Oat Sourdough]:.

2. It’s of rolled oats (or softer kind).

3. It’s of sourdough starter (I used rye).

4. You need of warm water (around 50°C/120°F).

5. It’s of salt.

6. You need of [Soaked Oats]:.

7. You need of oat flakes (harder than rolled oats).

8. Prepare of cold water.

9. It’s of salt.

10. Prepare of [Main Dough].

11. You need of batch oat sourdough from above.

12. It’s of batch of soaked oats from above.

13. You need of oat flakes.

14. You need of [A] warm water (40°C/105°F).

15. It’s of [B] warm water (40°C/105°F).

16. You need of active dry yeast.

17. You need of flaxseed or raisins (Optional).

18. It’s of [Equipment]:.

19. You need of smaller loaf pans (like for poundcake) OR 1 large loaf pan.

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.

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.

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. (Its 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.

You don't have to use only rolled oats, other rolled heirloom grains work really.

This leads to a more relaxed dough to help incorporate the oat porridge later in bulk fermentation.