Oat Bread
17h 20m
A sourdough loaf with oat porridge that is incredibly creamy! This Oat Bread combines both sweet and savory, and is a great companion to any meal.
This recipe makes 2 loaves of bread, and they’re baked inside a cast-iron pan. If you don’t have a cast-iron or a bread pan, you can bake it on a tray.
If you can’t find stone-ground sifted bread flour and stone-ground wholemeal flour, you can replace them with bread flour and wholewheat flour, respectively.
Make sure to use a well-greased parchment paper. If you can’t find one that won’t stick to your bread, just dust all-purpose flour inside the pan before placing your loaf.
Don’t know how to make your own Sourdough Starter? Find out how here at CREME!
Add 270 g of toasted rolled oats and 400 ml of water to a bowl. Let it soak for 30m to hydrate
Add 730 ml of water and 1 kg of stone-ground sifted bread flour to the bowl of a stand mixer
Add 100 g of stone-ground wholemeal flour. Mix with the hook attachment on medium-low speed until fully combined, scraping down the sides as needed
Cover with cling film and refrigerate for 30m to 24h to hydrate. The longer it sits, the more flavorful and lighter the bread will be
Add 20 g of salt and 200 g of sourdough starter
Mix with the hook attachment for 4m on low speed until everything is combined, scraping down the sides as needed
Turn up the speed to high and knead for 4m until the dough starts to pull away from the sides of the bowl to form a ball
Transfer the dough to a bowl, gently lifting it up to fold one side underneath itself. Repeat on all sides to form a loose ball and cover with cling film. Let it proof for 45m at room temperature to double in size
Add the hydrated oats. Fold the dough onto itself all around to incorporate the oats. Cover and proof for 45m at room temperature to double in size
Remove the cling film and repeat the process of folding the dough onto itself. Cover it and let it proof for 45m at room temperature
Transfer the dough to a work surface dusted with all-purpose flour and divide it in two parts
Fold each part onto itself. Cover and proof them for 45m at room temperature to double in size
Dust 2 bannetons with all-purpose flour and add rolled oats to taste on the base, which will be the top of the bread
Transfer each dough to a banneton, twisting their ends to seal them. Refrigerate overnight to slow proof
Turn the oven to 240 °C and preheat two dutch ovens or heavy-bottomed pots
Transfer the loaves to a piece of parchment paper and score them with a pair of scissors or a bread lame
Place 1 loaf, with the parchment paper, inside a preheated dutch oven and cover it. Repeat with the other loaf
Place the dutch ovens in the preheated oven and lower the temperature to 210 °C. Bake for 20-25m until they start to rise
Remove the lids and finish baking at 210 °C for another 20m until a nice golden crust has formed
The oat bread is ready! Enjoy!
Yield 2 loaves
Stone-ground Bread Flour
1 kgStone-ground Wholemeal Flour
100 gSourdough Starter
200 g
Toasted Rolled Oat
270 gRolled Oat
to taste
All-Purpose Flour
to dust
Salt
20 g
Water
730 mlWater
400 ml
Equipment
Kitchen Scale
Stand Mixer
Dough Hook Attachment
Prepared Banneton
Parchment Paper
Dutch Oven