Oatmeal Sourdough

Yes, more bread. This is the heart healthy loaf – filled with old fashioned oats and whole wheat flour to help boost your fiber intake and supposedly lower your cholesterol. Beyond that, this is just a very yummy loaf of bread.

Recipe makes 1 large boule.

Ingredients:

  • 1 cup Leaven
    • Mix and leave overnight (Day 1):
      • 1/2 cup Flour
      • 1/2 cup Water
      • 1 tbsp Sourdough Starter
  • 1/4 cup Honey
  • 1 cup Water
  • 1 cup Whole Wheat Flour
  • 1-2 cups Bread Flour
  • 1 3/4 cups Milk (or water, for oatmeal)
  • 1 cup Old Fashioned Oats
  • 1 tbsp Salt

Directions:

  1. Create autolysis (Day 2).
    1. Combine the leaven, honey, water, whole wheat flour, and 1 cup bread flour.
    2. Mix with dough hook, or stir vigorously, until the dough is stretchy and elastic. It should look fairly smooth.
    3. Place the dough in an air tight container with plenty of room for growth, leave the dough to autolysis overnight.
  2. Make oatmeal (Day 2).
    1. Bring milk or water to boil.
    2. Add in the oats and salt (it’ll be a very salty oatmeal, but it’s an easy way of incorporating the salt into the bread).
    3. Cook for 5 minutes.
    4. Cool, and store in refrigerator overnight.
  3. Rise and Bake (Day 3).
    1. Combine the oatmeal and dough.
    2. Knead in remaining flour, 1/2 cup at a time. This is a really wet dough so just add and knead in enough flour for the dough to retain as slight shape and bounce back.
    3. Place the dough in a well floured rise basket or bowl.
    4. Cover, and rise dough until doubled. This can take 3-4 hours in a cold room.
    5. An hour before your dough has finished rising, place your bread stone (or an upside down cookie sheet) on the middle shelve of your oven and preheat your oven to 500 F (260 C).
    6. 10 minutes before baking, place a few shallow trays of water at the bottom of the oven.
    7. Slide your dough out of the proofing basket, score the top of your boule, and slide it into the oven.
      1. If you just shake the dough out of the proofing basket you run the risk of deflating it. I have found that if you have a rimless baking sheet and a piece of parchment paper, you can place the parchment paper over the top of the basket, followed by the baking sheet, and carefully flip the baking sheet and basket upside down carefully sliding the boule out onto the parchment lined baking sheet.
      2. Score the top.
      3. From here, you can use the baking sheet as a peel, to carefully slide the boule into the oven, leaving the parchment underneath.
      4. Work quickly when transferring the dough into the oven, since you don’t want to release the steam.
    1. Reduce the heat to 450 F (232 C).
    2. Bake for about 40 minutes, or until the internal temperature of the bread is 180 F (65 C).

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