oat sourdough bread

This wholegrain maple oat sourdough bread is softened with an easy oatmeal porridge. A one-day baking schedule makes this healthy recipe even better! Use a mixer for the best results.

Maple Oat Sourdough Bread

quick oats (plus more for topping loaves)

water

water (use cold water

whole wheat flour (see notes)

real maple syrup

Cooled oat porridge from above

ripe sourdough starter (100% hydration)

extra virgin olive oil

kosher salt

Autolyse flour and prepare oat porridge: Add 550g...

Autolyse flour and prepare oat porridge: Add 550g water, flour, and maple syrup to the bowl of a mixer fitted with a dough hook. Mix on low speed until all the dry flour is absorbed. Cover and allow to rest at room temperature for 1 hour. Meanwhile, mix 65g quick oats with 150g water in a cereal bowl and microwave for 1 minute on high (or cook on the stove in a small pan). Cover and set aside to cool.

Mix: To the autolysed flour mixture, add the...

Mix: To the autolysed flour mixture, add the cooled oat porridge, ripe starter, olive oil, and salt. Mix on low speed until well combined.

Knead: Knead on low speed for 5 minutes...

Knead: Knead on low speed for 5 minutes to start (use a higher speed only if your mixer is lagging). If dough has cleaned itself off bowl by this time, add 10 more grams of water (if sticking at all to the mixing bowl, do not add additional water!). Mix until the dough comes back together. If dough continues to clean itself off the bowl, add another 10 grams of water and knead to combine. I usually stop at 570g of water as long my dough feels loose and extensible like it could begin sticking at any moment, but is still able to keep its structure and clean itself off the sides of the mixing bowl. Knead for a few more minutes until the dough can be pulled to a thin windowpane with damp fingers.

Bulk ferment: With damp hands, remove the dough...

Bulk ferment: With damp hands, remove the dough from the mixer, form into a ball, and place into a large bowl or Cambro container for bulk fermentation. Cover and leave at room temperature until dough has doubled in volume. (Bulk took me 5 hours, 15 minutes with a final dough temp of 74°F and an ambient temp of 69-77°F. It will take longer if your dough/room temp is cooler.)

Divide and shape: Grease two small loaf pans...

Divide and shape: Grease two small loaf pans or small pullman pans with olive oil or softened butter. Turn out the dough onto a lightly floured surface (do not degas) and divide in half (can weigh dough, if desired). To shape the first loaf: pull the right and left sides of dough over each other like a sideways letter. Then gently roll the dough into a cylinder shape from the top or bottom (an unfolded edge) to form a loaf. Repeat to shape second loaf. To top with oats: Pat the tops and sides of loaves with a little water to dampen. Sprinkle quick oats in an even layer on the countertop, then gently roll the loaves through the oats, using a bench scraper in your dominant hand to help you lift and roll the loaves. Place the loaves top-sides-up in the greased pans (do not press loaves down).

Proof: Cover pans with plastic wrap and set...

Proof: Cover pans with plastic wrap and set in a warm place to proof until the dough passes the poke test (dough should rise just shy of the rims of pullman pans, but will need to rise an inch above the rims of standard loaf pans). Meanwhile, preheat oven to 425°F with a rack set in the center. (Proofing took me nearly 2 hours with an ambient temp of 77°F.)

Bake: Remove plastic wrap. Bake together on the...

Bake: Remove plastic wrap. Bake together on the same rack at 425°F for 15 minutes, then without opening the oven door, lower temp to 375°F and continue baking for 30 more minutes. Internal temp of loaves should reach at least 200°F when fully baked. Place pans on a cooling rack, then turn out loaves after 10 minutes or so. Cool completely before slicing or storing. Bread stores well wrapped at room temperature for up to 3 days or can be frozen whole or sliced.

This hearty oatmeal sourdough bread is made with rolled oats and honey for a delicious flavor and added nutrition. Soft, slightly chewy, and perfect for sandwiches or toasted with butter - you&#039;re going to love this loaf!

Oatmeal Sourdough Bread

rolled oats (about 1 ¾ cup, see recipe notes)

hot water (about 1 cup, very hot or boiling)

levain (scant 1/2 cup, see recipe notes)

water (about 3/4 cup plus 2 Tablespoons)

honey (about 2 Tablespoons)

salt (about 2 teaspoons)

bread flour (about 2.5 cups)

whole wheat flour (about 1/3 cup)

oats

Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 3-4 hours at 78-80°F until doubled, bubbly &amp; peaked.Note: If you have a ripe, bubbly, active sourdough starter that is fed equal parts flour and water –you can substitute 100 grams of the starter for the levain in this recipe.

Mix Levain (1:1:1 ratio, ready in 3-4 hours at 78-80ºF)

Oatmeal Porridge: About 30 minutes to an hour before the levain is ripe and active, mix together the oats and the very hot/boiling water. Stir together and set aside to thicken and cool. The porridge will quickly thicken up as it sits. You may need to stir the mixture every few minutes to release the steam and encourage it to cool.

Mix Dough: To a large bowl, mix together ripe levain, oatmeal porridge, water and honey until incorporated (you will still have a few chunks of oats floating throughout the bowl, but the oatmeal porridge will be broken up). Add the salt, bread flour and whole wheat flour and mix together with a dough whisk until a wet and sticky dough forms and the ingredients are fully combined. Cover and let rest for 30 minutes.

Stretch and Folds: After the dough has rested, you will perform a series of “stretch and folds” over the next 1 ½ hours. The goal is to strengthen the dough through a gentle kneading process. To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach around the dough down to the bottom of the bowl, pull the dough up and over and place it on top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn, stretching and folding the dough. Cover and set aside. Take note of how the dough feels through this process. It will go from feeling a little shaggy to smooth and elastic. Cover the bowl and wait about 30 minutes in between stretch and folds.

Stretch and fold #1: 30 minutes into bulk fermentationStretch and fold #2: 30 minutes later, the dough will spread out. Stretch and fold again.Stretch and fold #3: 30 minutes later, stretch and fold again.Stretch and fold #4: 30 minutes later, stretch and fold again. You should notice the dough feeling more cohesive and strong during this stretch and fold and not needing very much folding to come together. If your dough still feels loose, add in another couple stretch and folds to help strengthen and tighten the gluten strands.

Rest: Cover the dough and let rise for 1.5-2 more hours. You will know the dough is ready to shape when the dough is puffed up and risen about 40%, jiggles when you shake the bowl and has scattered bubbles visible on the sides and top.

Pre-shape: Tip the bowl upside down, allowing the dough to fall onto a clean counter surface. Be gentle to avoid degassing the dough as much as possible. Wet your hands and the bench knife if needed and push the bench knife under the dough on one side and your free hand on the other side to tuck the dough under itself. The goal is to introduce some tension into the dough. Repeat this process, going around in a circle until you have a ball of dough.

Bench Rest: Let the dough rest uncovered for about 30 minutes at room temperature. The dough will flatten a little as it sits. This allows the gluten in the dough to relax and prepares the dough to be shaped.

Shaping: Prepare a shallow bowl with oats for the topping. Line a bowl or banneton with a kitchen towel or hair net in the bowl and liberally flour as needed. Using a bench knife, lift the dough up off the counter and place it on top of the countertop. Going around in a circle, pull the dough sideways towards you and then fold up to the top of the round. Move 90 degrees and repeat the same process pulling the dough sideways and then folding up to the top. As you continue this process around the dough, increase the tension as you pull. Gather the bread into a circle. Dip the outside of the bread in the oats, rocking the loaf back and forth to cover as much of the loaf in oats as possible. Place into the lined bowl.

Cold Fermentation: Cover the dough with the tea towel/shower cap/plastic wrap and refrigerate overnight or up to 14-20 hours. If you want to bake the same day, you can let the dough rise for about 3-4 hours until puffed up and risen. Then bake according to recipe directions.

Preheat the oven: Put a Dutch oven (top and all) into the oven and preheat to 500°F for 30 minutes. You are working with very high temperatures, so make sure you have some good hot pads. Once preheated for 30 minutes, pull the loaf out of the refrigerator. Remove the covering. Place a piece of parchment paper on top of the dough. Flip the dough over so it is now sitting on the parchment paper. Take off the bowl/banneton and the kitchen towel.

Scoring: Use a very sharp knife or bread lame to score the dough. Take the bread lame and score on one side of the dough, at a shallow angle about 30º and 1 inch deep. Score straight from the refrigerator on the cold dough for best results.

Baking: Carefully remove the Dutch oven from the 500°F oven. Take the lid off and place your bread into the Dutch oven (including parchment paper – this helps with the transfer). Put the lid on and put back in the oven. Lower the temperature to 450°F and bake for 25 minutes. After 25 minutes, take the lid off the Dutch oven and continue baking for 20 minutes until the bread is a crackly deep brown. It will register 205-210ºF when baked through. Remove the bread from the Dutch oven and let the bread cool before slicing. Enjoy!

Oatmeal Sourdough Loaf (Dough temperature 78-80ºF – if your dough is colder, this process will take longer. If it's warmer, it will move faster)

This bread is super yummy, moist and nicely chewy due to the oats. I baked it using my same day schedule and it worked out perfectly! Super good recipe! Next time I might increase the overall percentage of whole wheat flour as I prefer darker breads. This was not at all a deal breaker! This recipe is a keeper!!

This is probably one of the best sourdough recipes I’ve ever made. So delicious. My son said it’s a 10/10! O

This is a great loaf! I did all the mixing in my kitchenaid mixer.  It took about 21 min to get the windowspane,  then 4.5hrs of fermentation in my oven with the light on and off so it wouldn't get too warm.  No stretch and folds. Baked this morning from the fridge and it turned out amazing! Another great recipe.  Thanks so much!

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