Simple Step to Serving Yummy 100% Oat Bread with Sourdough

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100% Oat Bread with Sourdough

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Here are the ingridients that are needed to make a appetizing 100% Oat Bread with Sourdough:

  1. Get of [Oat Sourdough]:.
  2. Take 100 g of rolled oats (or softer kind).
  3. Provide 20 g of sourdough starter (I used rye).
  4. Prepare 125 g of warm water (around 50°C/120°F).
  5. Prepare 2 g of salt.
  6. Get of [Soaked Oats]:.
  7. Take 100 g of oat flakes (harder than rolled oats).
  8. Use 200 g of cold water.
  9. Use 8 g of salt.
  10. Get of [Main Dough].
  11. Prepare 1 of batch oat sourdough from above.
  12. Get 1 of batch of soaked oats from above.
  13. Take 300 g of oat flakes.
  14. Get 200 g of [A] warm water (40°C/105°F).
  15. Use 100 g of [B] warm water (40°C/105°F).
  16. You need 2 g of active dry yeast.
  17. Take handful of flaxseed or raisins (Optional).
  18. You need of [Equipment]:.
  19. Get 2 of smaller loaf pans (like for poundcake) OR 1 large loaf pan.

Ready with the ingridients? Below are the procedures on cooking 100% Oat Bread with Sourdough:

  1. Mix [Oat Sourdough] ingredients well in a bowl. Cover with wrap and let ripen for 12-16 hours at room temperature..
  2. Mix the [Soaked Oats] ingredients in a separate bowl. Cover, put in the refrigerator and let soak for at least 4 hours up to 12 hours..
  3. On baking day, in a large bowl, mix the finished oat sourdough, soaked oats, 300 g oat flakes and [A] 200 g warm water, and 2 g yeast. (It's too wet to knead, so I mixed with a rubber spatula). Mix for 5 minutes using a spatula or your bread mixer..
  4. Add [B] 100 g warm water and continue mixing for about another 5 minutes. Lastly, fold in the optional flaxseed or raisins..
  5. Grease your loaf pans and dust the sides with some rolled oats. If using two smaller loaf pans, divide the dough into the two pans. If using one large pan, put it all in that. Sprinkle a few oats over top if you like. Cover and let rise for about 1 hour..
  6. Preheat oven to 250°C/480°F and prepare a steam pan at the bottom of the oven. Pour some boiling water into this pan when you put the bread in the oven..
  7. Bake for 10 minutes at 250°C/480°F then remove the steam pan. Lower the temperature to 200°C/400°F and bake for another 25-35 minutes for smaller loaves OR 65-70 minutes for a big loaf (or until a wooden skewer or toothpick comes out clean)..
  8. Remove from the baking pans immediately and let cool on a rack. Great served with butter and jam!.

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