Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, 100% oat bread with sourdough. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
100% Oat Bread with Sourdough is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. 100% Oat Bread with Sourdough is something that I’ve loved my whole life. They’re fine and they look fantastic.
Mix all ingredients except salt in a dough mixer until the dough is elastic. When you say making my sourdough starter I assume you mean feeding? Making a new starter from scratch takes some time, at least one week, probably longer.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Make ready [Oat Sourdough]:
- Make ready 100 g rolled oats (or softer kind)
- Prepare 20 g sourdough starter (I used rye)
- Prepare 125 g warm water (around 50°C/120°F)
- Take 2 g salt
- Prepare [Soaked Oats]:
- Take 100 g oat flakes (harder than rolled oats)
- Get 200 g cold water
- Get 8 g salt
- Make ready [Main Dough]
- Make ready 1 batch oat sourdough from above
- Take 1 batch of soaked oats from above
- Make ready 300 g oat flakes
- Get 200 g [A] warm water (40°C/105°F)
- Make ready 100 g [B] warm water (40°C/105°F)
- Make ready 2 g active dry yeast
- Get handful flaxseed or raisins (Optional)
- Take [Equipment]:
- Prepare 2 smaller loaf pans (like for poundcake) OR 1 large loaf pan
A moist, nutty and slightly sweet loaf bread made with only oats! Soaked Multigrain Soft Sourdough Bread recipe. Put all ingredients (except butter), including sourdough starter (levain) and all the oat porridge into the bowl of stand mixer. I used my spelt sourdough for this.
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!
If you want to learn how to bake this bread then join us in. See more ideas about sourdough, sourdough bread, bread. Two Castle Rye A bread with legend - Bake-Street.com. This is a recipe for a wholemeal spelt sourdough bread using only wholemeal spelt flour. In the morning it's There are many ways to make Sourdough bread.
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