100% Oat Bread with Sourdough. The first criteria I decided upon was the weight of the loaf I wanted to bake. This is a slight variation from a typical no knead sourdough bread because the steps don't require any shaping or To make a sandwich bread instead of a boule, line a standard loaf tin with parchment paper and scoop the dough into it following bulk fermentation. I like the nice open crumb I get with this bread.
Oats are very versatile and adding them to sourdough changes the They are then rolled to give them their flatter shape and they work well blending into the dough in bread making. Spelt is highly extensible (due to its high protein level), but doesn't have This flour is relatively easy to handle, and is more likely to give you a successful loaf of sourdough bread with a high rise, and open crumb. Sourdough Oat Bread recipe: This is a sourdough oatmeal bread recipe I found on the web. You can cook 100% Oat Bread with Sourdough using 19 ingredients and 8 steps. Here is how you achieve that.
Ingredients of 100% Oat Bread with Sourdough
- It’s of [Oat Sourdough]:.
- It’s 100 g of rolled oats (or softer kind).
- You need 20 g of sourdough starter (I used rye).
- It’s 125 g of warm water (around 50°C/120°F).
- You need 2 g of salt.
- Prepare of [Soaked Oats]:.
- Prepare 100 g of oat flakes (harder than rolled oats).
- It’s 200 g of cold water.
- It’s 8 g of salt.
- It’s of [Main Dough].
- It’s 1 of batch oat sourdough from above.
- It’s 1 of batch of soaked oats from above.
- Prepare 300 g of oat flakes.
- Prepare 200 g of [A] warm water (40°C/105°F).
- Prepare 100 g of [B] warm water (40°C/105°F).
- You need 2 g of active dry yeast.
- You need handful of flaxseed or raisins (Optional).
- You need of [Equipment]:.
- Prepare 2 of smaller loaf pans (like for poundcake) OR 1 large loaf pan.
One thing I do is use some whole wheat flour Keep adding flour and mixing it in till you obtain a cohesive dough, a little sticky. Stretch and fold, adding smaller sprinklings of flour, till the. Mix all ingredients except salt in a dough mixer until the dough is elastic. I like the taste of oat, whether rolled or flour.
100% Oat Bread with Sourdough step by step
- Mix [Oat Sourdough] ingredients well in a bowl. Cover with wrap and let ripen for 12-16 hours at room temperature..
- 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..
- 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..
- Add [B] 100 g warm water and continue mixing for about another 5 minutes. Lastly, fold in the optional flaxseed or raisins..
- 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..
- 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..
- 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)..
- Remove from the baking pans immediately and let cool on a rack. Great served with butter and jam!.
Roasting it is a nice extra touch, sounds (and looks) like a great loaf. If you want to incorporate more water for extra. What Sourdough Breads Are Low FODMAP? Choosing a low FODMAP bread can be a difficult challenge on the low FODMAP diet, as many Traditional sourdough breads made from wheat, wholemeal wheat, and spelt flours are low FODMAP because they contain reduced levels of fructans. My typical high hydration country sourdough bread only this time made with a young levain to get an incredibly open and tender crumb!
