Delicious and healthy bread recipe

Oatmeal Sourdough Bread is a super tasty and fun twist on normal sourdough breads. A healthy piece of textured sourdough bread, perfect for breakfast with a dollop of butter and a cup of coffee. A great way to combine healthy oats with a healthy bread, here's how to make this sourdough oat bread recipe.

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What is Oatmeal Sourdough Bread?

Oatmeal bread with sourdough, sometimes referred to as sour porridge bread it is made using cooked porridge or oatmeal, which is basically rolled oats cooked or soaked in milk or water.

If you want a recipe that provides less stress, then use uncooked oats, as the results are just as delicious.

This recipe calls for 400g of water to 500g of flour, which may look like one higher level of hydrationbut the extra 100g of oats will balance the hydration levels making the dough easier to handle.

How to make sourdough oat bread

If you are confident in making sourdough bread, then this oat bread recipe should be a piece of cake.

Let's take a look at the ingredients needed for this recipe:

Ingredients

• 50g starter for sourdough – fed and bubbly
• 400 g of water
• 50 g rolled oats (chopped and whole)
• 500 g of bread flour
• 10 g of salt

GUIDELINES

1. Mix the starter and water in a glass bowl so that the motor dissolves. Then add the flour, salt and rolled oats and mix. You should have a stiff dough by the end of this. Cover the dough with cling film or a tea towel and let it rest for an hour.
2. Next, reach across the bowl, grab the outside of the dough, and stretch it up and over you until you're left with a smooth ball. It should take you 20 to 25 folds until you are left with a ball of dough. Once the dough has formed into a ball, put the cling film back on the bowl and let the dough rest for 30 minutes.
3. Now you will need to add rolled whole oats to your dough during the stretching and folding stage.
4. Once you have completed your stretches and folds, place the cling film or damp towel over your dough once more and let the dough rise.
5. After your dough has completed its first fermentation, you will need to shape your dough. Add a sprinkling of coarse rolled oats, then place the shaped dough on top of the rolled oats. The oats will stick to the top of your dough as it ferments cold.
6. Place your dough in a large bowl, cover loosely with a damp tea towel and refrigerate. Try to leave it in the refrigerator for at least 5 hours, and up to 36 hours. A long cold ferment will create beautiful cracks in your sourdough oat bread, providing a deep, distinctive flavor.
7. Once your dough is ready to bake, preheat your oven to 450 degrees. Country a Dutch oven in the oven to heat with the oven. Aim to heat it for an hour so your oven is very hot. Leave your dough in the fridge until the last minute, as placing cold dough in a hot oven will ensure a good oven spring.
8. Once your oven has reached the correct temperature, remove the dough from the refrigerator and gently place it on a piece of parchment paper. Gently mark your bread with a lame, razor or knife. Since the dough will have oats, a single cut or cross will have to do. Carefully remove your hot dutch oven from the oven, place the sourdough in the pan, using the parchment paper to lift it, and place the dough in the oven. Place the lid on the dutch oven and place in the hot oven. You may choose to sprinkle your dough with more water before placing the lid on top.
9. Bake the oat dough bread for 30 minutes with the lid closed at 450 degrees, then 10 to 15 minutes with the lid off at 410 degrees. If you are worried that your oat bread might burn, then place a baking sheet on the rack below the dutch oven.
10. Remove the dough from the oven and place on a wire rack to cool.

Tips for making sourdough bread with semolina

Here are some tips to help you make the best sourdough oat bread.

• Refrain from reducing the amount of water in this recipe, as the hydration level is necessary for the oats. If you don't use enough water, the bread will come out dry and you may find it difficult to stretch and fold the dough while shaping.
• Sprinkle some water on the oats as you add them to the batter
• Use good quality rolled oats, do not use steel cut oats, extra coarse or instant oats.
• This recipe uses bread flour, but if you want you can replace it with whole wheat flour (I have a recipe for whole wheat flour!).

Variations on Oatmeal Sourdough Bread

While sourdough oat bread is incredibly delicious as is, there are a number of ways to elevate its flavor. By including them, you can include additional ingredients to make it into something even more beautiful.

Here are some flavors you can enjoy:

• Add some chopped dried fruit like apricots and blueberries. These types of nuts can be added with whole oats during the rolling and rolling process. (I also incorporated dried fruit into mine fruit bread with sourdough recipe.)
• Add the shredded coconut to the dough, with the oats rolled in while stretching and folding.
• Add 40g of maple syrup to water to achieve a delicious maple oat bread.

What should we serve with sourdough oat bread?

Sourdough Oatmeal Bread can be served any time of day, but you can amplify its already incredible qualities with a few accompaniments:

• This oat bread pairs well with tasty sides, such as boiled eggs and bacon.
• Serve this Oatmeal Sourdough Bread with Cream Cheese and Avocado Slices
• Sourdough bread is especially delicious when served with a dollop of butter. So try serving this oat bread with melted butter, along with a plate of fresh fruit, for a nice breakfast meal.
• Yogurt! I have a Homemade yogurt recipe on my blog.

Sourdough Oatmeal Bread – More delicious than expected!

Making sourdough bread is great, but adding cooked oats to the mix is ​​when it gets really interesting. There's so much to do with your sourdough, with promises of delicious results for everyone!

Sourdough Oatmeal FAQs