100% Oat Bread with Sourdough

Name: 100% Oat Bread with Sourdough
Yield: 6 servings
Cuisine: British
Ingredients: [Oat Sourdough]:; 100 g rolled oats (or softer kind); 20 g sourdough starter (I used rye); 125 g warm water (around 50°C/120°F); 2 g salt; [Soaked Oats]:; 100 g oat flakes (harder than rolled oats); 200 g cold water; 8 g salt; [Main Dough]; 1 batch oat sourdough from above; 1 batch of soaked oats from above; 300 g oat flakes; 200 g [A] warm water (40°C/105°F); 100 g [B] warm water (40°C/105°F); 2 g active dry yeast; handful flaxseed or raisins (Optional); [Equipment]:; 2 smaller loaf pans (like for poundcake) OR 1 large loaf pan

Felice @morinoko

Connecticut, United States

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/

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/

Felice @morinoko

Connecticut, United States

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/

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/

Saved

Ingredients

0 mins

6 servings

[Oat Sourdough]:
100 grolled oats (or softer kind)
20 gsourdough starter (I used rye)
125 gwarm water (around 50°C/120°F)
2 gsalt
[Soaked Oats]:
100 goat flakes (harder than rolled oats)
200 gcold water
8 gsalt
[Main Dough]
1batch oat sourdough from above
1batch of soaked oats from above
300 goat flakes
200 g[A] warm water (40°C/105°F)
100 g[B] warm water (40°C/105°F)
2 gactive dry yeast
handfulflaxseed or raisins (Optional)
[Equipment]:
2smaller loaf pans (like for poundcake) OR 1 large loaf pan

Saved

Steps

0 mins

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!

Saved

Cooksnaps

Saved

Felice @morinoko

on September 30, 2015 02:24

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_