Sourdough oatmeal bread
A golden-brown loaf with a sweet tang.
There is more sourdough information on the Internet than you can shake a stick at, so I will only post one recipe below. If you want to learn more about sourdough, there are lots of online resources. In the meantime, here's a bread that's just a little tangy, substantial and good.
- 1/2 cup starter (remember to feed your original starter)
- 2 cups warm water
- 3-4 cups all-purpose flour
- 1 cup instant oats
- 1 tablespoon salt
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 2 tablespoons corn oil, or any other neutral-flavored oil
- Approximately 3 more cups of flour
For the sponge
For the rest
The night before:
Mix the ingredients for the sponge in the order given. It will look like oatmeal. Cover the bowl – plastic wrap works best – and put the sponge away in a warm place overnight.
The next day:
The next morning, the sponge should be light and bubbly. Beat in the salt, sugar, soda, and oil.
Knead, adding smaller sprinklings of flour, until the dough is smooth – about 10 minutes. Smooth a thin layer of flour over the dough ball, cover it again, and put it away another 2 hours, or until the dough is light again.
Working gently, cut the dough into two. Knead each half briefly, shaping the loaf you want.
Allow the dough to rise another half-hour to an hour, or until it’s light and a few blisters are visible under the skin surface of it. Start preheating the oven. I preheat my oven to 475° F (250° C), but lower the temp to 375° F (190° C) right after I’ve put the loaves in the oven.
Decorate the surface of the loaves by giving them an egg-wash, pressing flakes of oats on top.
Bake for 1 hour or until a golden-brown.
Related Topics: Baking