I love to make crusty artisan sourdough bread but soft sourdough sandwich bread is also a favorite. I developed this recipe over the last several weeks, making multiple loaves each weekend to get it just right. I absolutely love the slightly nutty taste of oats in the bread.
This recipe makes one loaf but I have also doubled it. The Kitchen Aid actually kneads it even better with two loaves. A scale is a must for thus recipe but I assume if you already make sourdough bread then you definitely have a scale. Electronic scales are very inexpensive now, mine was $30 and purchased 12 years ago.
Sourdough Oatmeal Wheat Bread
Makes 1 loaf in an 8x4 pan
193 grams warm water
132 grams sourdough starter (bubbly and active, 100% hydration*)
½ teaspoon instant yeast (optional, but it does help it rise a bit more)
55 grams honey (can do as little as 20 grams if desired)
55 grams old-fashioned oats (plus extra for coating the dough)
110 grams wheat flour (I use freshly ground hard spring wheat)
160-180 grams bread flour (start with lesser amount)
22 grams vegetable oil
11 grams salt (approx 1½ teaspoons table salt)
Place all ingredients in your Kitchen Aid mixer. Knead on speed 2 or 3 approximately 6 minutes.
You want the dough to be tacky, not too wet, not too dry. Add an extra tablespoon or two of bread
flour if needed. The way I gauge this is it should stick to the bottom of the bowl but not the sides.
Or, by touch it should feel pretty sticky but not stick too much to your hands when you pull your fingers
away from, the dough. Better to be too sticky than too dry as it will absorb more of the flour during the first rise.
You want the dough to be tacky, not too wet, not too dry. Add an extra tablespoon or two of bread
flour if needed. The way I gauge this is it should stick to the bottom of the bowl but not the sides.
Or, by touch it should feel pretty sticky but not stick too much to your hands when you pull your fingers
away from, the dough. Better to be too sticky than too dry as it will absorb more of the flour during the first rise.
After kneading for six minutes in the Kitchen Aid place in a greased bowl and let rise until close to
double in size, approximately 2 hours depending on temperature of your kitchen. I have also mixed
the dough at night and immediately placed in my refrigerator overnight. Press out dough into a rectangle
the width of the pan, roll up, coat in a few more tablespoons of oats, place in greased 8x4 loaf pan,
cover with greased plastic wrap. Let rise another 1-2 hours (or place in refrigerator overnight) then
bake at 350 degrees for 30-35 minutes or until golden brown.
double in size, approximately 2 hours depending on temperature of your kitchen. I have also mixed
the dough at night and immediately placed in my refrigerator overnight. Press out dough into a rectangle
the width of the pan, roll up, coat in a few more tablespoons of oats, place in greased 8x4 loaf pan,
cover with greased plastic wrap. Let rise another 1-2 hours (or place in refrigerator overnight) then
bake at 350 degrees for 30-35 minutes or until golden brown.
*I use equal parts water and flour, by weight, to feed my sourdough starter.
1 comment:
You have written a fantastic recipe. I followed it exactly and the dough is like silk. Thank you.
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