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DSCF3811When we ran out of bread this week, I thought I’d like to make some more oatmeal bread, seeing as Maryetta’s Oatmeal Bread was so popular in this house.  But I also needed to use my sourdough starter, so I made a few changes to my Light Wheat Sourdough bread recipe instead of making Maryetta’s Oatmeal Bread again.

I made the bread on Friday, when we had a lot of shopping and running around to do.  I used to think I needed at least 3 hours of uninterrupted time to make bread, for all the rising time, and 5 to 6 hours for sourdough, since the rises are longer, but I’ve definitely advanced in my understanding of how to make the dough fit into my schedule.

I set out the sponge for this bread the night before (Thursday) and mixed and kneaded it with my Bosch mixer on Friday morning.  Then I put the mixing bowl and dough, covered with plastic wrap, into the refrigerator and left to do my morning errands.

We got back around 1:00 p.m., and I took the dough out and let it sit at room temperature for about an hour and a half.  Then I shaped it into a loaf and covered it with oiled plastic wrap right before we left the house again.

It set out at room temperature for around two and a half hours before we came back, and had crested the rim of the pan.  I turned the oven on and let it preheat for 10 minutes, then baked the bread.

It still got a bit of oven spring, and turned out just about right, in my opinion.  The sour flavor was definitely developed by the time in the fridge.  Plus, we had fresh bread ready just in time for supper.

Sourdough Oatmeal Bread

Sponge:

  • 1/2 cup sourdough starter (100% hydration)
  • 1 cup lukewarm water
  • 1 cup oatmeal (I used old-fashioned, but I suppose quick-cooking would work)
  • 1/2 c. whole wheat flour
  • 1/2 c. all-purpose or bread flour

Mix up the sponge ingredients the night before baking, cover, and set out at room temperature all night.

The day of baking, add to the sponge mixture:

  • 2 tablespoons butter, softened
  • 1 teaspoon salt
  • 2 tablespoons molasses
  • 1/2 cup milk

Mix well.  Stir in 1/2 cup whole wheat flour, and add gradually 1 1/2 to 2 cups all-purpose or bread flour, enough to give you a moderately stiff dough that is tacky but not sticky.  Knead for 8-10 minutes by hand or mixer with dough hook, adding additional flour as necessary if the dough is too sticky.

Spray the mixing bowl with non-stick spray and coat the dough with a light mist of spray.  Cover and let rise until doubled, which may take from 1 1/2 to 2 hours, or longer depending on your starter.

Shape dough into a loaf and put in a greased loaf pan (4 1/2″ x 8 1/2″).    Let rise until the dough has crested the rim of the pan by about an inch.  During the last 10-20 minutes of rising, preheat the oven to 350 degrees Fahrenheit.

Bake for 30-45 minutes, until the internal temperature of the loaf reads at least 190 degrees Fahrenheit, and/or the bottom of the loaf makes a hollow sound when thumped.

DSCF3810

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