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rolled oats sourdough starter water salt oat flakes cold water salt batch batch oat flakes water water active dry yeast handful pans
Viewed: 52 - Published at: 8 years agoIngredients
- 100 g rolled oats (or softer kind)
- 20 g sourdough starter (I used rye)
- 125 g warm water (around 50C/120F)
- 2 g salt
- 100 g oat flakes (harder than rolled oats)
- 200 g cold water
- 8 g salt
- 1 batch oat sourdough from above
- 1 batch of soaked oats from above
- 300 g oat flakes
- 200 g [A] warm water (40C/105F)
- 100 g [B] warm water (40C/105F)
- 2 g active dry yeast
- handful flaxseed or raisins (Optional)
- 2 smaller loaf pans (like for poundcake) OR 1 large loaf pan
Method
- Mix [Oat Sourdough] ingredients well in a bowl.
- Cover with wrap and let ripen for 12-16 hours at room temperature.
- Mix the [Soaked Oats] ingredients in a separate bowl.
- Cover, put in the refrigerator and let soak for at least 4 hours up to 12 hours.
- On baking day, in a large bowl, mix the finished oat sourdough, soaked oats, 300 g oat flakes and [A] 200 g warm water, and 2 g yeast.
- (It's too wet to knead, so I mixed with a rubber spatula).
- Mix for 5 minutes using a spatula or your bread mixer.
- Add [B] 100 g warm water and continue mixing for about another 5 minutes.
- Lastly, fold in the optional flaxseed or raisins.
- Grease your loaf pans and dust the sides with some rolled oats.
- If using two smaller loaf pans, divide the dough into the two pans.
- If using one large pan, put it all in that.
- Sprinkle a few oats over top if you like.
- Cover and let rise for about 1 hour.
- Preheat oven to 250C/480F and prepare a steam pan at the bottom of the oven.
- Pour some boiling water into this pan when you put the bread in the oven.
- Bake for 10 minutes at 250C/480F then remove the steam pan.
- Lower the temperature to 200C/400F and bake for another 25-35 minutes for smaller loaves OR 65-70 minutes for a big loaf (or until a wooden skewer or toothpick comes out clean).
- Remove from the baking pans immediately and let cool on a rack.
- Great served with butter and jam!
