sourdough oat bread

Sourdough oat breadThis is an improved version of the light oat toast posted last week.

The oat fragrance is quite strong and everyone who tasted this bread gave it a thumbs up!

Sourdough oat bread


  • 360 grams 100% hydration sourdough discard (not more than 5 days old)
  • 150 grams all-purpose flour
  • 134 grams strong white bread flour
  • 85 grams water
  • 7 grams salt

Main dough

  • 220 grams oat flour
  • 27 grams milk powder
  • 7 grams salt
  • 80 grams sugar
  • 160 grams oat milk
  • 3 grams instant yeast
  • 50 grams unsalted butter, softened
  1. Mix starter, flour and water in a large bowl. Knead to form a soft dough. Once dough is formed, add in salt and knead lightly to combine. This should take about 5 minutes by hand. Place in a lightly greased large bowl, cover with cling wrap and place in fridge for at least 17 hours.
  2. For main dough, mix everything except butter. Knead to form a rough dough. Tear preferment into small pieces and knead in. When a pliable dough is formed (or medium gluten development), add in butter and knead till windowpane stage.
  3. Proof in a lightly greased bowl for an hour, or until doubled in size.
  4. On a lightly floured counter, press down and knead dough lightly to remove gas.
  5. Divide into your desired portions. Roll into a ball, cover loosely and leave to rest for 10 minutes.
  6. Roll out each ball of dough into a rectangle. Fold in the longer sides towards the center. Pinch to seal. Roll up. Place in desired tin.
  7. Proof for an hour. Preheat oven to 350 F.
  8. Bake at for 45 minutes or until bread internal temperature reaches 200 F.
  9. Remove from tin immediately and let cool completely.

Oh happy day, a good recipe to make bread for weekday nights.

Sourdough oat bread1

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