Sourdough Honey Oat Bread

IMG_7098.PNGThis has become one our most favourite bread recipes! I make this in a bosch mixer, but if you don’t have something with a larger capacity, you can easily do by hand, or half it to use a kitchenmaid mixer. This recipe is on my youtube channel here-

800 g sourdough starter (fed 6-24 hrs ago, has doubled since being fed)

700 g warm water

100 g olive oil, sunflower oil, melted coconut oil or melted butter

15 g salt

100 g liquid honey

500 g whole wheat flour

200 g oats (quick or old fashioned)

750 g unbleached white flour

Mix together starter, water, oil, salt and honey until well combined. Add flours and oats and mix until it comes together and there’s no dry flour left. Let sit 30 min to autolyze and for the whole grains to soak up the water. After 30 min, knead about 20 times until it comes together. Put in a bowl or pot, cover, and put in a warm place to rise until just about doubled, around 6-8 hours.

After your first rise, its time to shape! Dump your dough onto a floured surface. Divide into 3 or 4 loaves, depending on size preference. Press dough roughly into a 6x8inch rectangle, fold like a letter with long sides in, flip seam side down and let sit about 10 minutes. This is called a preshape/bench rest and makes your loaves taller!

Prep your loaf pan by lining with parchment or greasing the pan. After the bench rest, flip seam side up, press into  rectangle again but this time roll it up, and tuck sides under to make a tidy loaf, then put into the loaf pan.

Cover gently and let rise in a warm place around 2 hours, until they’ve not doubled, but risen about 1.5 the original size.

Preheat oven to 425F. Slash the top of your loaves by slicing a few, 1 inch deep slits in the top to allow the dough to expand.

Bake 20 minutes, rotate pans around, then bake another 15-25 minutes, depending on your oven and loaf size. The best way to tell when your loaves are done is to take their temperature with an instant read thermometer. They should read 190-200F. If not, put back in for a bit longer.

Take pans out of the oven, take loaves out of the pans and wrap in a cotton or wool tea towel or small blanket. This insulated cool down helps the crusts be softer. This is optional but quite lovely. You can also immediately rub them down with butter!



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