Buttermilk Honey Oat Sourdough Loaf

Name: Buttermilk Honey Oat Sourdough Loaf
Yield: 2 loaf bread
Cuisine: British
Ingredients: 250 gr active sourdough starter (100% hydration); 480 gr buttermilk (can add up to 640 gr depending on the consistency of the buttermilk). Add slowly if the dough is too dry; 120 gr honey; 2 tsp salt; 300 gr wholemeal flour; 300 gr bread flour; 200 gr organic rolled oat; 40 gr butter and more for spreading after baking

purple_acied @purple_acied

Singapore

Had leftover buttermilk and tried this new recipe. Very good. Took me one whole day to make this bread (because of the waiting time for the bread to bulk ferment/rise double in size) so plan carefully before you make this :)

Singapore weather. At that time, the weather was pretty cool around 26 degree celcius at home. Timing will be different depending on the temperature in your place.

9 am - feed my starter/levain
9 am - mix flour, oat buttermilk, honey (let it autolyse in the fridge)
12 pm - starter/levain is ready to use (my levain doubles in height in 3 hours)
1 pm - finished kneading the dough (use stand mixer to knead the dough)
4.30 pm - leave it to bulk ferment (rise in size)
5 pm - deflate, shape and put it in loaf bread
5 pm until 9 pm - let it double in size. Second rise
9 pm - bake in the oven

Recipe taken from:
https://www.butterforall.com/traditional-cooking-traditional-living/buttermilk-sourdough-bread/

Singapore weather. At that time, the weather was pretty cool around 26 degree celcius at home. Timing will be different depending on the temperature in your place.

Recipe taken from:
https://www.butterforall.com/traditional-cooking-traditional-living/buttermilk-sourdough-bread/

purple_acied @purple_acied

Singapore

Singapore weather. At that time, the weather was pretty cool around 26 degree celcius at home. Timing will be different depending on the temperature in your place.

Recipe taken from:
https://www.butterforall.com/traditional-cooking-traditional-living/buttermilk-sourdough-bread/

Singapore weather. At that time, the weather was pretty cool around 26 degree celcius at home. Timing will be different depending on the temperature in your place.

Recipe taken from:
https://www.butterforall.com/traditional-cooking-traditional-living/buttermilk-sourdough-bread/

Saved

Ingredients

2 loaf bread

250 gractive sourdough starter (100% hydration)
480 grbuttermilk (can add up to 640 gr depending on the consistency of the buttermilk). Add slowly if the dough is too dry
120 grhoney
2 tspsalt
300 grwholemeal flour
300 grbread flour
200 grorganic rolled oat
40 grbutter and more for spreading after baking

Saved

Steps

1

When you feed the starter before you use it, in a big bowl, mix wholemeal flour, bread flour, oat, honey and buttermilk. Mix well until all are fully incorporated (no dry flour is left). Keep in the fridge until your starter is ready to be used - mixture A
2

By the time your starter ready (double in height in 3-6 hours), mix the starter, mixture A and knead it using mixer (I am using kitchenaid with C dough hook, speed one). Slowly2 add salt. Knead a few minutes until all are incorporated and add butter the last.
3

Cover with clingwrap and leave in kitchen counter until it double in size. Other option is to start in the evening and leave it to rise for few hours and keep in the fridge to shape the next day
4

Deflate, shape and put it in loaf bread. Spray water on top and roll the dough in extra oat for topping (optional)
5

Leave it for second rise.
6

Baked in preheated oven (400 Fahrenheit, 200 celcius) for 35-40 minutes
7

When done, remove them from the oven, and remove them from the loaf pans to a wire cooling rack. Spread extra butter on top when the loaves are still hot.
Let them cool completely before slicing.
8

Serve with your favourite topping. I used cream cheese spread, mashed avocado, scrambled eggs and pomegranate 🥰