Sourdough Oatmeal Bread

Revision: 0.70, 23.Jun.05 13:40

[Caution:  This recipe is still under development--steal at your own risk!]

This recipe is based upon a recipe that was originally made with yeast.  I modified it to remove the yeast use sourdough and real oats.

Yield: 2 pan loaves

The Sponge (begin the night before):

•  1-cup water

•  1-cup flour

•  1/4-cup well stirred and active sourdough starter

Whisk all the ingredients into a thick batter in your mixer bowl.  Put in warm place and allow to ferment for 8-12 hours at or as near to 85F (29C) as possible.  I use my stove, with the light on, and the door propped slightly ajar.

The Dough (step 1 - the next morning):

• 1-cup regular oatmeal (not "quick" oats, instant oats, or anything else)
• 1/2 cup whole wheat flour
• 1/2 cup dark-brown sugar (or regular sugar and 2-Tbsp of Molasses)
• 3-Tbsp butter
• 2-cups boiling water

In a suitable bowl, incorporate the oatmeal, whole wheat flour, brown sugar, and the butter.  Bring the water to a boil, and pour over the ingredients.  Stir briefly to combine.  Set aside to cool to LESS THAN 85F.

The Dough (step 2):

• 4-1/2 cups bread or AP flour
• 1-Tbsp salt

In a suitable bowl, combine the remaining flour and the salt.  Mix and combine the dry ingredients with a whisk.  Add to this the cooled mixture made in the previous step, and the sponge made earlier.  Although it can be mixed by hand, it may become stiff enough to require table-top kneading.  Or, use a suitable mixer capable of mixing dough.  Knead 10-15 minutes by hand, or 5-7 minutes by mixer on low.

Divide the dough into 2 parts (more if using smaller pans).  Shape gently into loaves and put into buttered, standard 9 X 5 X 3 loaf pans.

Put into a COLD OVEN and let rise until doubled or until the dough peeks well over the top of the pan.  Turn oven ON to 350F, and bake approximately 35 to 45 minutes.  For those that like the bottom more crispy or browned, remove the loaves from the pans for the last 10 minutes or so.

Remove from oven when done and allow to cool on a rack or wooden plank.  For a softer, moister crust, you may wish to brush the tops of the loaves with butter while they're still warm from the oven (although I usually don't).

I enjoy it with butter and plum jam!