I’ve recently ventured into the realm of sourdough bread baking.
In the last two weeks, I have learned so much about bread baking and have really enjoyed discovering new recipes and techniques.
This weekend I made a light and fluffy sourdough oatmeal bread that is perfect for sandwiches.
Sourdough Oatmeal Bread
Adapted from Sourdough Cookery
1 1/2 cups sourdough starter
1 cup lukewarm water (or milk for a richer taste)
1/4 cup brown sugar, firmly packed
1/2 cup molasses (I used goldensyrup)
2 teaspoons salt
3 Tablespoons vegetable oil
2 cups rolled oats
4-5 cups all-purpose flour
melted butter or butter replacement
- Measure sourdough starter into a large bowl. Add lukewarm water, brown sugar, molasses, salt and oil. Stir to combine.
- Add rolled oats, 1/2 cup at a time, mixing well after each addition. Allow to rest for 5 minutes.
- Stir in the flour, starting with 3 cups, adding more flour as necessary to create a tacky dough. Turn out onto a floured surface and knead until smooth and elastic, adding more flour if necessary.
- Place in an oiled bowl, turning once to oil all sides of the dough. Cover with a damp cloth and set in a warm place to rise for 2 hours or until doubled in size.
- Punch down dough. Turn out onto a surface and separate into 2 pieces. Shape into loaves and place in well oiled loaf pans. Brush tops with melted butter and cover with a damp cloth. Set pans in a warm place to rise for another 1.5 hours. Bread should rise until it reaches the top of the pans.
- Bake at 400 F (205 C) for 35-40 minutes. Makes 2 loaves.
Simply enjoyed toasted and smeared with strawberry jam.