Best Ever Sourdough Oatmeal Bread Recipe


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Tags: homemade bread, Washington, Renee Pottle,

It seems almost impossible to find a true sourdough oatmeal bread recipe. I spent hours searching on the internet, in the library, and poring over the not insubstantial number of bread books on my home shelf, all with no success. Apparently oatmeal bread recipes are either written for straight dough (those that use dried yeast) or a combination of both sourdough starter and dried yeast. So, out of frustration I created my own recipe for oatmeal bread leavened only with a tangy sourdoughs starter. Luckily it was a great success!

This bread was so good that I made two extra-large loaves in the same week. I'd like to say that the wholeBest Sourdough Oatmeal Bread Recipe family was visiting but that would be a lie. My husband and I ate both loaves ourselves. It really is that good. However, I can't tell you how long this bread lasts before getting moldy or dry because it didn't last that long in my house. I bet it won't in your house either.

Sourdough bread begins with a well fed sourdough starter. Sourdough starter is basically a combination of water, flour, and some sort of yeast. Unlike packaged yeast that seems to spring to life when combined with the other bread ingredients, starter is already active and bubbling when added to the recipe.

The starter, just like dried yeast in traditional dough, helps the bread rise. The actively fermenting sourdough starter also gives the dough a tangy flavor and a longer shelf life than other homemade breads.

There are many ways to make a sourdough starter. I use the method found on my website Make Your Own Sourdough Starter. Over the years MOTHER EARTH NEWS  has published several articles about making your own sourdough starter, including Creating Homemade Sourdough Bread From a Starter Mix, and a previous blog post, A Beginner’s Guide to Sourdough. No matter which method is used, your starter will eventually be populated with the local wild yeasts found in your particular geographical area. You may start with a dried starter purchased on your San Francisco vacation, but after a few weeks that starter will be less San Francisco sourdough and more Peoria sourdough or Austin sourdough. That isn’t a bad thing. San Francisco may be famous for their sourdough breads, but I guarantee that your bread will be delicious too.

How to Make Sourdough Oatmeal Bread

Start by mixing the following ingredients in a large bowl or your stand mixer bowl.

erin.d.phelan
8/26/2017 6:47:09 PM

This is a really good bread - as the description says, it has a light texture, and the taste is great. However the recipe says it makes two loaves but it definitely was not enough for two loaves. Three cups of flour is standard for one loaf. After the first rise I divided it in two and realized it wasn't enough. I put it all back together and baked it as a single loaf, which turned out great. At the same time I also added a bit of flour (maybe a quarter cup but I didn't measure it) because it was incredibly sticky and wet; the idea that you could "shape" this into a loaf was not accurate. I let the second rise go longer than the recipe says, maybe three hours, because I like my bread a bit above the pan. Turned out great!


erin.d.phelan
8/26/2017 6:46:49 PM

This is a really good bread - as the description says, it has a light texture, and the taste is great. However the recipe says it makes two loaves but it definitely was not enough for two loaves. Three cups of flour is standard for one loaf. After the first rise I divided it in two and realized it wasn't enough. I put it all back together and baked it as a single loaf, which turned out great. At the same time I also added a bit of flour (maybe a quarter cup but I didn't measure it) because it was incredibly sticky and wet; the idea that you could "shape" this into a loaf was not accurate. I let the second rise go longer than the recipe says, maybe three hours, because I like my bread a bit above the pan. Turned out great!


brocly
10/1/2014 10:02:44 AM

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