Steps to Make Super Quick Homemade 100% Oat Bread with Sourdough

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, 100% oat bread with sourdough. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

100% Oat Bread with Sourdough is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. 100% Oat Bread with Sourdough is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have 100% oat bread with sourdough using 19 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make 100% Oat Bread with Sourdough:

1. Take [Oat Sourdough]:
2. Get 100 g rolled oats (or softer kind)
3. Make ready 20 g sourdough starter (I used rye)
4. Get 125 g warm water (around 50°C/120°F)
5. Prepare 2 g salt
6. Prepare [Soaked Oats]:
7. Get 100 g oat flakes (harder than rolled oats)
8. Prepare 200 g cold water
9. Get 8 g salt
10. Take [Main Dough]
11. Make ready 1 batch oat sourdough from above
12. Prepare 1 batch of soaked oats from above
13. Take 300 g oat flakes
14. Prepare 200 g [A] warm water (40°C/105°F)
15. Take 100 g [B] warm water (40°C/105°F)
16. Get 2 g active dry yeast
17. Get handful flaxseed or raisins (Optional)
18. Get [Equipment]:
19. Prepare 2 smaller loaf pans (like for poundcake) OR 1 large loaf pan

Steps to make 100% Oat Bread with Sourdough:

1. Mix [Oat Sourdough] ingredients well in a bowl. Cover with wrap and let ripen for 12-16 hours at room temperature.
2. 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.
3. 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.
4. Add [B] 100 g warm water and continue mixing for about another 5 minutes. Lastly, fold in the optional flaxseed or raisins.
5. 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.
6. Preheat oven to 250°C/480°F 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.
7. Bake for 10 minutes at 250°C/480°F then remove the steam pan. Lower the temperature to 200°C/400°F 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).
8. Remove from the baking pans immediately and let cool on a rack. Great served with butter and jam!

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