8.28.2012

Oatmeal-Sourdough Bread Plus Sourdough Starter Recipe


I love sourdough.  My husband isn't as much a fan.  I found a bread that works for us both.  Because this incorporates oatmeal {helping it retain moisture} and 2 kinds of flour, it doesn't taste so strongly of sourdough and this makes him happy.

Please note that the sponge must be prepared the night before or 8 hours prior to mixing and the sourdough starter about a week prior to mixing.

I used a homemade sourdough starter to make this most recently giving it even more homemade feel.  I'm listing the homemade sourdough starter recipe I used based on one I found at Country Pleasures, below.  It's great to have on hand for rolls, bread, pancakes, waffles, and the list goes on.


Oatmeal-Sourdough Bread
makes 3 loaves

Sponge
2 1/4 c. water, divided
1 c. rolled oats
1/2 c. milk {skim, 2% or whole}
1 c. sourdough starter
1 1/2 c. unbleached all-purpose flour

Make the oatmeal by bringing 2 cups of the water to a boil in a medium pan over medium-high heat, adding the rolled oats, and cooking per package directions.  Set aside to cool.

Once the oatmeal has cooled, stir all of the sponge ingredients together {oatmeal, 1/4 c. water, milk, sourdough starter and flour} in a large mixing bowl.  Cover with plastic wrap and let rise overnight at room temperature.


Dough
2 t. instant yeast
1 egg, beaten
1/2 c. unsalted butter, at room temperature
1/4 c. honey
1 T. salt
2 c. whole wheat flour or white whole wheat flour
4-5 cups unbleached all-purpose flour

Stir down the sponge and add all the dough ingredients, starting with the lesser amount of unbleached flour.  {You can use a Kithenaid heavy duty mixer by pouring all into the mixer bowl and mixing with the paddle attachment}.  Mix by hand or mixer until the dough is fully mixed and begins pulling away from the side of the bowl, adding additional flour as needed.

Pour dough onto a lightly floured counter and knead 3-4 minutes.  Let rest for 10 minutes, and knead again another 4-5 minutes.  Put the dough into a large, lightly greased bowl, cover with a towel or plastic and let rise in a warm place for 2-3 hours.

Grease three 8 1/2"x 4 1/2" loaf pans.  Gently deflate the dough, divide it into 3 equal pieces and shape each piece into a log.  Place each log in a loaf pan.  Cover and let rise again, until almost doubled in size, about 1 1/2 hours.

Preheat your oven to 400 degrees Fahrenheit.  Place the bread in the oven and turn the heat down to 375 degrees Fahrenheit.  Bake the bread for 35-40 minutes, or until it reaches an internal temperature of 200 degrees Fahrenheit.  If needed, tent the bread with foil during the last 10 minutes of baking if it appears to be browning too quickly.

Remove the loafs from the oven, turn them out of the pans to cool completely on a wire rack.


Homemade Sourdough Starter
adapted from a recipe by Country Pleasures

1 1/2 c. all purpose flour
1 T. sugar
1 pkg. (2 1/4 t. ) dry yeast
1 1/2 c. warm water

Using a wooden spoon, mix together in a large bowl the flour, sugar and yeast. Slowly add the water, stirring to blend.  You will end up with a thick paste {If it's too thick add additional water, 1 T. at a time}.   You can leave the starter in the bowl or transfer to a small crock or 2-quart jar and cover with cheesecloth {use a rubber band or jar band to keep the cheesecloth in place}. 

Let sit at room temperature, in a warm place, 5-10 days, stirring at least once a day or up to 3 times a day.  It may separate and look quite strange, but will re-incorporate with mixing.  Your starter is ready when it has a pleasant, sour "yeasty" odor and looks bubbly.

At this point it's time to store your starter in the refrigerator {in the bowl, jar or crock with cheesecloth as the covering}.  Stir the starter daily.

After each use, replenish your starter by pouring it into a bowl and stirring in another 1/2 cup warm water, 1/2 cup flour, and another teaspoon of sugar.  **never use metal utensils or bowl with your starter**  Allow to sit, at room temperature for a full day before returning to the refrigerator.  Wait a few days prior to taking from the starter again and never take more than 1 cup from the starter at a time.

     

5 comments:

Meg said...

My husband loves sourdough bread and I really need to get around to making a starter... Maybe I'll do that this weekend!

Nedekcir said...

I am very thankful that I found your blog. I like using sourdough for french toast and this is easy enough.

Liz said...

I made this bread today. It was really easy to make. We loved the flavor and the texture. Will be making it again real soon!

Staci at Life At Cobble Hill Farm said...

Thanks so much for your comments! Liz - I'm so happy you like it. We love it too.

Linda Omura said...

I've always wanted to make a bread with a sourdough starter. This one looks really good!