Oatmeal Sourdough Bread
A hearty, nutty oatmeal sourdough bread with a subtle sweetness and tang, perfect for breakfast or sandwiches, appealing to bread enthusiasts and home bakers alike.
Ingredients
Instructions
- In a large bowl, combine 1 cup of the rolled oats, the dry milk, and the hot water.
- Stir well, then let cool to 110°F.
- Meanwhile, whirl the remaining 1 1/2 cups rolled oats in a blender until reduced to a flour.
- Add the sourdough starter, molasses or honey, salad oil, salt, and baking soda to the cooled mixture.
- Gradually add about 7 cups of all-purpose flour, mixing until a soft dough forms.
- Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
- Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 to 1.5 hours.
- Punch down the dough, shape into loaves, and place in greased bread pans.
- Cover and let rise until nearly doubled, about 45 minutes.
- Bake in a preheated oven at 375°F (190°C) for 40-45 minutes or until golden brown and bread sounds hollow when tapped.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with bread flour. If you don't have sourdough starter, you can use an additional packet of yeast, though the flavor will differ. Let the dough rise in a warm place, and if it's too cold, consider preheating your oven briefly and turning it off to create a warm environment.
Serving Suggestions
This oatmeal sourdough bread is delicious served warm with butter or cream cheese. It pairs beautifully with 'Fruit And Cheese Picks' for a delightful brunch spread. You can also toast slices for a crunchy topping to soups or salads, or enjoy it alongside dishes like Zucchini-Noodle Casserole for a hearty meal.
Storage & Reheating
Store leftover oatmeal sourdough bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Sourdough Bread contains roughly 557 calories, with 4g protein, 53g carbohydrates, and 37g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1455mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rolled oats instead of oat flour in this recipe?
Yes, you can use rolled oats, but be sure to blend them into a finer flour consistency first. This will help integrate the oats smoothly into the dough and ensure an even texture in the finished bread.
What can I do if my dough isn't rising?
If your dough isn't rising, check if your yeast is still active by dissolving it in warm water with a bit of sugar. If it foams, it's good to use. Ensure your dough is in a warm, draft-free area, and consider extending the rising time.
How can I enhance the flavor of the bread?
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the dough. You can also mix in seeds or nuts for added texture. Additionally, try replacing part of the molasses with maple syrup for a different sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).