Seeded Sourdough Oatmeal Baguettes

| 5/21/2014 9:45:00 AM

Tags: sourdough bread, bread baking, Washington, Renee Pottle,

sourdough oatmeal baguettes

Sourdough bread doesn’t just come in large loaves and rounds. Sourdough also works up wonderfully into buns, rolls, grissini and my personal favorite, mini-baguettes.

Once I started baking bread on a regular basis, commercially prepared bread just became unpalatable – too many preservatives, too little real bread flavor. So in addition to making loaves, I started making little baguettes that are perfect for hearty sandwiches or crostini.

This particular recipe is adapted from the most popular recipe ever on my Seed to Pantry blog, Best Ever Sourdough Oatmeal Bread. In fact, it has been so popular it was the first recipe I posted here on Mother Earth News. For this baguette version I added sunflower seeds and golden flaxseeds. Any other seeds would work well here too. Experiment with poppy seeds, sesame seeds, chia seeds, and even pumpkin seeds. One note, adding nuts, fruits or seeds to sourdough breads will slow down the rising process. Thus the baguettes are much heartier than anything purchased at the grocery store, and not as soft as the original sourdough oatmeal recipe.

Make Your Own Sourdough Starter

It really isn’t difficult to make your own sourdough starter. You can use the method I prefer, found on my website Make Your Own Sourdough Starter. Or follow the methods found in earlier Mother Earth News articles, including Creating Homemade Sourdough Bread From a Starter Mix, and a previous blog post, A Beginner’s Guide to Sourdough.

Seeded Sourdough Oatmeal Baguette Recipe

2 cups sourdough starter
3 cups unbleached all-purpose flour
1 ½ cups rolled oats
2 tbsp olive oil
1 ½ tsp sea salt
3 tbsp honey
¼ cup unsalted sunflower seeds
2 tbsp golden flaxseed

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