Are you looking for a wholesome and flavorful addition to your dinner table? This sourdough oat bread recipe is the perfect answer! Combining the tangy goodness of sourdough with the hearty texture of oats, this recipe creates a loaf that's both delicious and satisfying. It's easier than you think to make this homemade bread, perfect for even beginner bakers looking for quick dinner ideas or healthy meals. Let's get started!
Ingredients:
- Levain (Sourdough Starter): 100g (fed 4-6 hours prior)
- Water: 250g (lukewarm)
- Whole Wheat Flour: 50g
- Oat Flour: 100g (you can blend rolled oats to make this)
- Bread Flour: 300g
- Salt: 10g
Instructions:
1. Autolyse: In a large bowl, combine the lukewarm water, whole wheat flour, and oat flour. Mix until just combined, then cover and let rest for 30 minutes. This autolyse step helps develop gluten and makes the dough easier to work with.
2. Mix: Add the levain and bread flour to the autolysed mixture. Mix thoroughly using your hands or a stand mixer with a dough hook until a shaggy dough forms. Cover and let rest for another 30 minutes.
3. Add Salt: Incorporate the salt into the dough. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium speed for about 5 minutes.
4. Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it ferment at room temperature for 4-6 hours, or until it has almost doubled in size. During this time, perform 2-3 sets of stretch and folds every 30-45 minutes. This helps to develop gluten strength and structure.
5. Shaping: Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf.
6. Proof: Place the shaped loaf in a well-floured banneton basket (or a bowl lined with a floured linen cloth). Cover and let it proof in the refrigerator for 12-18 hours. This slow cold proof develops flavor and enhances the texture.
7. Baking: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Gently transfer the proofed loaf into the Dutch oven. Score the top of the loaf with a sharp knife or lame.
8. Bake: Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
Tips for the Best Sourdough Oat Bread:
- Starter Activity: Ensure your sourdough starter is active and bubbly before beginning.
- Hydration: Adjust the water amount slightly depending on the absorbency of your flour.
- Flour Type: Feel free to experiment with different types of flour, such as rye or spelt, for variations in flavor and texture.
- Scoring: Proper scoring helps control oven spring and creates a beautiful loaf.
Variations:
- Add-ins: Incorporate seeds (sunflower, flax, pumpkin), nuts, or dried fruits into the dough for added flavor and nutrition.
- Herbs: Fresh or dried herbs like rosemary or thyme can enhance the aroma and taste.
Nutritional Information (per slice, approximate):
Calories: Around 150-200 Protein: 5-7g Fiber: 3-5g
This nutritional information is an estimate and may vary based on the specific ingredients used and slice size. This bread is a wonderful source of fiber and complex carbohydrates, making it a healthy addition to a balanced diet. Enjoy!