Best 4 Sourdough Oatmeal Bread Recipes

BEST EVER SOURDOUGH OATMEAL BREAD

Steps:

• Mix all ingredients in a large bowl or your stand mixer bowl.
• Combine until a loose dough forms. Cover and let sit 30 minutes.
• Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
• Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
• Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
• If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
• When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.

OATMEAL SOURDOUGH BREAD FOR BREAD MACHINE

Steps:

• Add ingredients according to the recommendations from your bread machine's manufacturer.
• Use dough cycle.
• Remove finished dough and shape into loaf.
• Let rise forty minutes to one hour (until doubled). If using just starter and no yeast, rising time will vary greatly--I usually let mine rise overnight if I use just starter.
• Bake at 350 degrees 40 minutes. Don't preheat oven! Just stick bread dough in there and set the heat!

SOURDOUGH OATMEAL POTATO BREAD

Steps:

• Place ingredients in bread machine pan in the order that they are listed.
• Select dough cycle and press start.
• Turn dough out on lightly floured surface and shape into desired loaf.
• Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
• Be patient, this can take several hours, depending upon how active your sourdough culture is.
• Uncover and bake at 350 degrees F for about 30 minutes, or until done.
• Immediately turn out of pan and cool on wire rack.
• Brush top crust with butter for a soft crust, if desired.
• NOTE: You can use part whole wheat flour (up to 1 1/2 cups) in place of all white flour.
• I recently made this and used only 1/2 cup of whole wheat flour.
• It made a very nice, light wheat bread.

SOURDOUGH APPLE OATMEAL SPICE BREAD

Steps:

• Bring the 3/4 cup of water to boil in a saucepan.
• Stir in the oats, turn heat to low and cover pan.
• Cook for 8 minutes, then cool to lukewarm.
• Place dried apples into a bowl or glass measuring cup and pour 1/3 cup water over them.
• Cover the container with a plate or plastic wrap and microwave for 1 minute.
• Set aside, with cover intact, and let cool.
• In a large mixing bowl, combine starter, water, milk powder, cider mix, sugar and butter.
• Stir in the cooled oats and apples.
• Add the rest of the ingredients and mix until it is a shaggy mass.
• Turn out onto a lightly oiled surface and fold the dough over onto itself repeatedly until it is supple and elastic.
• This dough should be quite soft and tacky, so don't add a lot of extra flour.
• Let the dough rest for 30 minutes, then fold it like a letter, turn 90 degrees and fold again.
• Wait another 30 minutes and repeat the foldings.
• Cover dough and let it rise until it is not quite doubled.
• Divide the dough into two portions and shape into loaves.
• Place in two loaf pans, about 4" x 8" that have been greased.
• Cover and proof until dough crests about 1" above rim of pans.
• Bake loaves at 375°F for about 45 minutes, rotating loaves halfway through the bake time for even browning.
• Turn bread out of pans onto a cooling rack immediately upon removing from oven.
• Cool at least 1 hour before slicing.
• Serve toasted or cold--I like to make a cream cheese spread by mixing some more of the spiced cider mix (to taste) into cream cheese.