Bakers good afternoon one and all!
Tea is ready.
Temperature is in the 80s mostly sunny.
Have a great day!
Tea is ready.
Temperature is in the 80s mostly sunny.
Have a great day!
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Sourdough Oat Bread (no knead)Sure can! Not exactly sure how to post it. Except to free hand it in this thread.
“No significant damage from my recent fall.”
That sounds very Tasty!I usually bake a batch of Brotchen ( German bread rolls) and a loaf of sourdough bread, whatever kind appeals to me at the moment once or twice a week. This past week it was sourdough oat bread.
Thanks for the Recipe!Sourdough Oat Bread (no knead)
1 1/2 cups warm water
1/2 cup sourdough starter
1 1/2 tsp salt
1/2 tsp yeast. Omit this if you prefer a 24 hour ferment time (slow rise)
2 tbls honey for flavor (optional)
3 1/2 cups bread flour + 2 tbls
1 cup old fashioned whole oats +1/4 cup
Combine warm water, sourdough starter, honey, and salt in bowl.
Now add yeast if using, 3 1/2 cups flour plus 1 cup oats. Stirring until thoroughly combined. Dough will be shaggy at this point.
Cover and place in a warmish location allow to double in size. (If not using yeast for a slower ferment it could take 12 hours to 24 hours)
Once this has doubled, stir down and sprinkle the 2 additional tbls flour around the edges of the dough ball and roll to coat.
Grease a 9x5-inch bread pan and turn dough ball into pan. Lightly pat dough out in pan to evenly distribute. This will produce an "artisan style loaf". If you prefer a traditional smoother loaf then turn dough onto floured surface, pat into a rectangle and roll dough over itself to make a smoother loaf and place in greased pan. Sprinkle additional 1/4 oats over for decorative effect. Cover and let rise until it is slightly above the top of pan.
Preheat oven to 375 ° F.
Bake for 45-50 minutes or until done.