Practical Way to Preparing Perfect 100% Oat Bread with Sourdough

How to pass the week with healthful but satisfying dishes that will make you feel happy? This healthful, quick but delicious 100% Oat Bread with Sourdough recipe is the answer.

We hope you got insight from reading it, now let's go back to 100% oat bread with sourdough recipe. To make 100% oat bread with sourdough you need 19 ingredients and 8 steps. Here is how you achieve that.

To prepare an extraordinary 100% Oat Bread with Sourdough, here are the ingridients needed:

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

After preparing the ingridients, now you are good to prepare your tasty 100% Oat Bread with Sourdough by following the instructions below:

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!.

Blend until the starter is completely incorporated into the wet milk mixture. Add the flour mixture to the wet ingredients and mix thoroughly. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures. Spread oats on a baking sheet to cool, but don't let them dry out and become hard.

Recipe : 100% Oat Bread with Sourdough

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