Sourdough Oatmeal Bread
This Sourdough Oatmeal Bread is a hearty, sandwich-style loaf made with rolled oats, whole wheat flour, and active starter. Easy to make, it can be baked the same day or fermented overnight for extra flavor.
Servings 16 slices
Calories 140kcal
Equipment
- Straight-sided container (optional, for bulk fermenting)
Ingredients
Soaked Oats
- 1 cup (80 grams) rolled oats
- ½ cup (120 grams) hot water
Oatmeal Sourdough Bread
- 3 cups (360 grams) bread flour
- 1 cup (120 grams) whole wheat flour
- 1 ¼ cups (300 grams) water
- ½ cup (100 grams) active sourdough starter
- 4 teaspoons (11 grams) Diamond Crystal Kosher Salt measure by weight or use 2 teaspoons if using Morton's brand or table salt
Instructions
- About 6–12 hours before mixing, feed your sourdough starter so it’s active, bubbly, and doubled in size. In a warmer kitchen (around 75–78°F), it may take closer to 6 hours, while in a cooler space (65–68°F), it could take 12 hours or more.
- In a small bowl, combine 1 cup rolled oats with ½ cup hot water. Let soak for 30 minutes.1 cup (80 grams) rolled oats, ½ cup (120 grams) hot water
- In a large bowl, mix the bread flour, whole wheat flour, and 1 ¼ cups water until no dry flour remains. Cover and let rest 30 minutes to hydrate the flour.3 cups (360 grams) bread flour, 1 cup (120 grams) whole wheat flour, 1 ¼ cups (300 grams) water
- Add the soaked oats, active starter, and salt to the autolysed flour mixture. Knead until a cohesive dough forms. Cover and rest 20 minutes.½ cup (100 grams) active sourdough starter, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Grab one edge of the dough, stretch it upward, and fold it over to the opposite edge. Rotate the bowl 90° and repeat for all 4 edges. Gather the dough into a ball, seam-side down, and rest 20 minutes. Repeat this process 3 more times for a total of 4 sets, resting 20 minutes between each.
- Cover the dough and let it rise until puffy and doubled in size, about 4–12 hours depending on dough and room temperature. For easier tracking, use a straight-sided container and mark the starting height.
- Gently turn the dough onto a lightly floured surface and stretch into a rectangle. Fold one long edge toward the center, then the opposite edge over it, like folding a letter. Fold the short edges similarly. Flip seam-side down and shape into a round ball. Drag the dough gently toward you with a bench scraper to create surface tension and create a more loaf-like shape.
- Place the dough seam-side down in a standard loaf pan. Cover and let proof until very puffy and nearly at the top of the pan, about 2–4 hours at room temperature. For extra flavor, refrigerate overnight and then proof at room temperature before baking.
- About 20 minutes before baking, preheat oven to 450°F. Cover the loaf pan with a second loaf pan or tent loosely with foil to create steam for a higher rise and crustier exterior. Or place the pan inside a preheated Dutch oven to trap steam.
- Bake covered for 30 minutes. Then, remove the cover and bake an additional 15–20 minutes until golden brown and fully baked.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Tip: This dough can also be shaped into a rustic boule or batard and proofed overnight in a well-floured banneton. Bake inside a preheated Dutch oven for a crusty, artisan-style bread.
- Storage: Store bread at room temperature for up to 3 days. For longer storage, slice and freeze in a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1slice | Calories: 140kcal | Carbohydrates: 27.5g | Protein: 5.5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 277mg | Potassium: 78mg | Fiber: 2g | Calcium: 11mg | Iron: 1.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
