100% Oat Bread with Sourdough
A moist, nutty and slightly sweet loaf bread made with only oats! I used sourdough in combination with a bit of yeast. This is great fro breakfast with butter and jam, or I think it would be perfect for mixing in your favorite dried fruits, seeds, etc.
Note: you will need to mix some of the dough starting from the day before you bake. You will also need loaf pans (see ingredient list).
Makes 2 small loaves or 1 large loaf.
Adapted from the German blog - Ploetzblog: ploetzblog.de/2015/09/19/reines-haferflockenbrot/
100% Oat Bread with Sourdough
A moist, nutty and slightly sweet loaf bread made with only oats! I used sourdough in combination with a bit of yeast. This is great fro breakfast with butter and jam, or I think it would be perfect for mixing in your favorite dried fruits, seeds, etc.
Note: you will need to mix some of the dough starting from the day before you bake. You will also need loaf pans (see ingredient list).
Makes 2 small loaves or 1 large loaf.
Adapted from the German blog - Ploetzblog: ploetzblog.de/2015/09/19/reines-haferflockenbrot/
Cooking Instructions
- 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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