This is another variation of the soft sourdough bread I shared last week. This recipe is almost identical except for the addition of oatmeal which adds a slight texture. It is excellent for a loaf bread but also makes a lovely free formed loaf. Try using the dough for sandwich rolls. You'll want to skip the burger and just eat the bread!
Oatmeal Honey Sourdough Bread
2 cups active starter (19 oz)
1 cup milk (8 oz)
2/3 cup water (5 oz)
1/4 cup oil or melted butter (1.5 oz)
1/4 cup honey (3 oz)
1 cup quick oats (3.5 oz)
2 1/2 cup whole wheat flour (12.5 oz)
3 cups white flour (13.5 oz)
3 tsp salt
Mix all ingredients except salt for 2-3 minutes. Allow the dough to rest for about 20 minutes.
After rest, add salt and knead dough for about five minutes. If dough is too sticky, add slightly more flour but dough should be soft and not dry and stiff. Place in oiled bowl and allow dough to rise for 3-4 hours or until nearly doubled in size.
Divide dough into two pieces and shape into loaves and place in two greased bread pans. If a free form loaf is desired, place on greased baking sheet. Spray with oil and cover with plastic wrap to keep from drying out. Allow to rise for 2-3 hours.
When dough has risen, prepare for baking. A nice touch is to brush with egg whites and sprinkle with whole oats. You may slash the top of loaf, or not, if you wish, but I find it rises better when slashed. If baking a free form loaf, you can use the roasting pan method for added humidity while baking.
Bake at 400 degrees for 30-35 minutes. For even browning, turn loaves halfway through baking time.
Check out Yeast Spotting for more bread inspiration.