Oatmeal Sourdough Bread
This hearty oatmeal sourdough bread is made with rolled oats and honey for a delicious flavor and added nutrition. Soft, slightly chewy, and perfect for sandwiches or toasted with butter - you're going to love this loaf!
Ingredients
- 160 grams rolled oats (about 1 ¾ cup, see recipe notes)
- 250 grams hot water (about 1 cup, very hot or boiling)
- 100 grams levain (scant 1/2 cup, see recipe notes)
- 200 grams water (about 3/4 cup plus 2 Tablespoons)
- 40 grams honey (about 2 Tablespoons)
- 12 grams salt (about 2 teaspoons)
- 350 grams bread flour (about 2.5 cups)
- 50 grams whole wheat flour (about 1/3 cup)
- 45 grams oats for topping (about 1/2 cup in a shallow bowl)
Directions
- 1
Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 3-4 hours at 78-80°F until doubled, bubbly & peaked.Note: If you have a ripe, bubbly, active sourdough starter that is fed equal parts flour and water –you can substitute 100 grams of the starter for the levain in this recipe.
- 2
Oatmeal Porridge: About 30 minutes to an hour before the levain is ripe and active, mix together the oats and the very hot/boiling water. Stir together and set aside to thicken and cool. The porridge will quickly thicken up as it sits. You may need to stir the mixture every few minutes to release the steam and encourage it to cool.