Best Ever Sourdough Oatmeal Bread

Filed in Real Food by on May 9, 2018 4 Comments

sourdough oatmeal breadOne of the easiest, and most gratifying, urban homesteading projects is making sourdough bread. Sourdough bread has much more flavor than a regular straight bread. For some, the extra flavor, or sourness, is an acquired taste. For others, it sings on our tongue and makes straight dough breads sad in comparison.

Originally published: 2/19/13

Updated: 5/9/18

Many years ago I taught an Art and Science of Baking class. Most of my students were high school sophomores. I’ll never forget the first time we made sourdough bread from scratch. The whole school was filled with the smell of freshly baked bread, but the students wouldn’t eat a crumb of it. Nurturing the starter had been gross and they were sure the bread was disgusting. Ahh, the wisdom – or lack thereof – of youth. We teachers had a different definition of disgusting, and we were happy to be the official taste-testers. The bread disappeared in short order and I can only hope that my former students now shake their heads when considering their youthful sourdough folly.

It’s difficult to find a true sourdough oatmeal bread recipe. Most oatmeal bread recipes are for either straight dough (using dried yeast) or for recipes that use a combination of sourdough starter and yeast. So I ended up creating my own recipe. And it is a winner! Sorry – I try to be humble but this bread was so good that I ended up making two large loaves in one week. I’d like to say that the whole family was over but that would be a lie. My husband and I ate both loaves ourselves. It really is that good. So I can’t tell you how long this bread lasts before it dries out or gets moldy because it didn’t hang around that long in my house. I bet it won’t in yours either.

Just as oatmeal bread is a good way to start moving to whole grain bread, oatmeal sourdough is a good way to introduce sourdough bread. It’s a bit lighter than many sourdoughs, with a softer texture.

5.0 from 1 reviews
Best Ever Sourdough Oatmeal Bread
Just as oatmeal bread is a good way to start moving to whole grain bread, oatmeal sourdough is a good way to introduce sourdough bread. It's a bit lighter than many sourdoughs, with a softer texture.
Author:
Recipe type: Bread
Serves: 1 loaf
Cook time: 
Total time: 
Ingredients
  • 2 cups active sourdough starter
  • 3 cups unbleached all-purpose flour
  • 1½ cups rolled oats (either old-fashioned or quick)
  • 2 Tbsp olive oil
  • 1½ tsp salt
  • 3 Tbsp honey
  • 1 - 1¼ cups lukewarm milk
Instructions
  1. Mix all ingredients in a large bowl or your stand mixer bowl.
  2. Combine until a loose dough forms. Cover and let sit 30 minutes.
  3. Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
  4. Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
  5. Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
  6. If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
  7. When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.

As I noted above, this recipe is the “best ever.” I have made hundreds of sourdough breads and this is by far my favorite. It’s a great combination of of whole grains (oatmeal) without being heavy, a nice light but well-textured bread, with the extra tangy flavor of sourdough.  What about you? What is your favorite sourdough bread?

 

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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

Comments (4)

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  1. Cynthia Wright says:

    I’ve made this bread quite a few times and it is pretty much full proof (no pun intended. LOL) I use a whole wheat starter and I use one cup of white flour and 2 cups of whole wheat flour in your recipe. The last loaf I made was so delicious. I got a dutch oven and have been working on shaped, slashed loaves but your recipe and another’s sunflower seed recipe baked in glass loaf pans still come out the best. I just realized you have a blog website so I will look into learning more about sourdough from your point of view. I would love some success at artisan type loaves that are not so full of white flour🤔.

    • admin says:

      Cynthia, I am so glad you like this recipe – it’s one of my favorites too! And congratulations on being creative and playing around with the flour mixture. You may like my Spiced Sourdough Rye recipe too. https://www.seedtopantry.com/2014/01/07/spiced-sourdough-rye-bread/ . I understand your hesitation with white flour, although it does have a few redeeming qualities! And keep in mind that the fermentation process lowers the glycemic index so that helps too. Have you used white whole wheat flour? I highly recommend it.

  2. Nic says:

    Hi
    I just stumbled upon your blog trying to find an oat sourdough recipe
    Is there a way to make this entirely from oat with no wheat? My daughter is anaphylactic to wheat and I want to start making bread as her current bread I buy has barely any nutrition.
    With the sourdough starter- is there also a way to make this with no wheat?
    Thanks I appreciate any tips!
    Kind regards
    Nic

    • admin says:

      Nic, I don’t have much experience making wheat-free bread. But…. you can make wheat-free sourdough. I would use brown rice flour or even ground oatmeal flour to make the starter. If you are just trying to be wheat free (instead of gluten free) you could try barley flour or rye flour instead of the wheat flour in this recipe. I think I would start with a smaller loaf since it will be more dense and not rise as much. I hope that helps. Let me know how it works out!

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