Yes, yes another bread recipe. No, you can never have too many of these in your recipe files. I really like the whole wheat sourdough from my previous post but this one is especially a treat with the oatmeal. I haven't tried this bread in a my baking cloche but I am sure it would turn out deliciously. So far, I have been making this recipe in a baking tin and slicing for sandwiches. The bread itself is light and bouncy. Overall it received and A++ rating from the family.
I think if you add a 1/4 cup of molasses, it would make a really nice molasses oatmeal loaf. If you would like a few seeds, then add a handful of pumpkin and/or sunflower seeds for a seedy version. This one is also a great loaf for the freezer so don't hesitate to double the quantities and make two loaves for a quick grab later.
"'A loaf of bread,'the Walrus said, 'is what we chiefly need:
Pepper and vinegar besides are very good indeed.'" - Lewis Carroll
- 1 cup of warm water
- 1/3 cup of soy milk or any other kind of milk
- 1 Tbsp. honey or maple syrup
- 1/2 cup of sourdough starter
- 3/4 cup of white bread flour
- 2 cups of whole wheat flour
- 1 cup of rolled oats
- 1 1/2 tsps. sea salt
In a medium sized bowl, mix water, soy milk, honey and sourdough starter. Next, gently whisk in the white flour and rolled oats. Finally, add the two cups of whole wheat flour and sea salt; mix with the a wooden spoon until combined.
Turn the sticky dough out onto an unfloured counter and knead with the slap and stretch method for approximately ten minutes. After kneading, shape the dough to form a ball and return to the mixing bowl, cover with plastic wrap then set aside until the dough has doubled or more; this may take anywhere from six to eight hours.
Once doubled, turn the dough onto a floured counter and shape into a loaf. Bake at 425F or 220C for 30-35 minutes until the loaf makes a hollow sound when tapped on the bottom. Makes one medium sized loaf of bread.