It’s difficult to find a true sourdough oatmeal bread recipe. Most oatmeal bread recipes are for either straight doughs (using dried yeast) or for recipes that use a combination of sourdough starter and yeast. So I ended up creating my own recipe. And it is a winner! Sorry – I try to be humble but this bread was so good that I ended up making two large loaves in one week. I’d like to say that the whole family was over but that would be a lie. My husband and I ate both loaves ourselves. It really is that good. So I can’t tell you how long this bread lasts before it dries out or gets moldy because it didn’t hang around that long in my house. I bet it won’t in yours either.
Start by mixing the following ingredients in a large bowl or your stand mixer.
- 2 cups sourdough starter
- 3 cups unbleached all-purpose flour
- 1 1/2 cups rolled oats (either old-fashioned or quick)
- 2 Tbsp olive oil
- 1 1/2 tsp salt
- 3 Tbsp honey
- 1 – 1 1/4 cups lukewarm milk
Combine until a loose dough forms. Cover and let sit 30 minutes.
Knead dough 5 – 10 minutes or until dough is smooth. The dough will still be quite wet. That’s ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 – 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
As I noted above, this recipe is the “best ever.” I have made hundreds of sourdough breads and this is by far my favorite. It’s a great combination of of whole grains (oatmeal) without being heavy, a nice light but well-textured bread, with the extra tangy flavor of sourdough. What about you? What is your favorite sourdough bread?
Check out some of these other great sourdough recipes too:
Cinnamon Roll Pancakes at Rural Spin
Sourdough English Muffins: JuJu’s Kitchen
Lots of great recipes over at the Wild Yeast blog, Yeastspotting: