Wednesday, May 25, 2011

Oatmeal Honey Sourdough Bread

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.

17 comments :

  1. I finally have my starter built up enough to make some bread! I think I am going to start with this one. I hope it is beginner enough. I let you know how it turns out. Thanks again for sharing your wealth of information!

    ReplyDelete
  2. Jeni -
    This would be a great beginner bread. We love it! I would recommend putting it in bread pans to start since sometime free-form loaves have a mind of their own. But do as you wish!

    Just curious...where did you get your starter?
    Gina

    ReplyDelete
  3. The bread looks very delicious. I like the combination of honey and oats very much

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  4. Super easy and delicious! We ate an entire loaf with dinner!

    ReplyDelete
  5. I want to try to make this bread! However, I am strictly avoiding white flour (PCOS, and trying to conceive) so do you think I could make it with white wheat or whole wheat pasty flour in place of the white flour?

    -Amy in Japan

    ReplyDelete
    Replies
    1. Amy -
      This bread can be made successfully with white wheat. Do not use any kind of pastry flour as it doesn't have enough gluten to raise bread.
      Gina

      Delete
  6. This was very good, but super time consuming. Is it because of the honey that it requires so much time to rise? I thought it tasted quite a bit like your soft sourdough bread recipe, but sweeter. :) This was great! Thank you so much for sharing!

    ReplyDelete
    Replies
    1. Emily -
      I think the oatmeal causes it to rise a little slower because it has the same amount of honey as the soft sourdough.
      Gina

      Delete
  7. Gina - I tried this with regular rolled oats (not quick oats) and it worked great - perhaps because the longer rise allows moisture in the oats. Easier for me as I don't use quick oats for anything else. Excellent bread, very forgiving and the whole house smells marvelous with the honey!

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  8. My three children made this bread yesterday and it was delicious! we divided the dough in half and made two circular braided loaves. Thank you for sharing this bread recipe. I needed another way to use my ever growing sourdough starter. ;-)

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  9. Hi! I am new to sourdough, and my starter is finally doubling in size. I'm excited to start trying some bread recipes soon, and would like to start with this one. How long should I let my starter mature before trying it with bread? I am currently leaving it on the counter and feeding it twice a day. It is 10 days old. Thank you for the recipe and your input! - Jennifer

    ReplyDelete
    Replies
    1. I usually suggest you start with making sourdough pancakes or waffles before making bread. Typically in about two weeks you can start baking bread if you starter is doubling in a few hours. Be patient if your first try is not perfect. I had lots of flops while I learned the ropes.

      Let me know how it works for you!

      Happy Bread Baking,
      Gina

      Delete
  10. Gina,
    A friend gave me a little bit of her starter and fed it for about a week before trying my first batch of bread ever. I made your soft sourdough bread and it turned out good. It wasn't perfect but still good. I would like to bake this Oatmeal Honey sourdough bread but I only have whole wheat and bread flour...is that ok?

    Thanks,
    Ashley

    ReplyDelete
    Replies
    1. White bread flour will be great for this recipe since it has extra gluten that will help the heavier oatmeal raise.

      Keep practicing! My first loaves were terrible!

      Happy Breadbaking,
      Gina

      Delete
  11. What size loaf pans are you using for this recipe?

    ReplyDelete
  12. What do you use as your starter?

    ReplyDelete
    Replies
    1. Check the sourdough page (you can find it in the tab on top of this page) for all the sourdough info at one place!
      Gina

      Delete

I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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