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Oatmeal Sourdough

If you end up making more oatmeal than you can eat, a great thing to do is add it to bread dough. It adds moisture, heartiness and great taste and texture. Because I often add a bit of vanilla and molasses to my oatmeal, I find that it lends a bit of extra sweetness to the final bread. Sometimes I boost this with a bit extra molasses or honey in the dough.
Sourdough has a long first rise to let the sour flavor develop. I wouldn’t recommend using olive oil in this bread, as a milder vegetable oil will let the flavor of the bread come through. This makes a great sandwich bread.

Oatmeal Sourdough
1 cup sourdough starter
1 cup cooked oatmeal (steel cut)
1 ½ cups water, warm
2 tbsp molasses or honey
1 tbsp salt
1 tbsp oil
3.5 – 4 cups bread flour

Combine all ingredients in a large bowl. Add in the flour gradually until the dough comes together into a ball. Turn out dough onto a floured surface, adding extra flour if necessary, and knead until dough is smooth and somewhat firm. Place into an oiled bowl, cover with plastic wrap, and let rise at least 4 hours or overnight.
After the first rise, turn dough out onto a floured surface. Gently deflate it and shape it into a round loaf. Transfer loaf to a parchment lined baking sheet and let rise, covered with a clean dish towel, for 1-1 1/2 hours. Preheat oven to 425F.
Slash dough two or three times with a sharp knife. Bake at 425F for 40 minutes. The bottom of the loaf will sound hollow when tapped when the bread is done.
Allow bread to cool on a wire rack and come to room temperature before slicing.

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13 Comments
  • Amy
    July 11, 2005

    I always have leftover oatmeal and I’m always baking bread–what a good idea. Thanks, Nic!

  • Kelli
    July 11, 2005

    Hmm… lately, I’ve been thinking about starting a new starter… what a great reason! I also have a tub of steel-cut oats that I’ve never quite figured out how to use. Thanks for the inspiration! =)

  • Clare Eats
    July 11, 2005

    This looks great!
    I have a started a starter too 🙂

  • Nic
    July 11, 2005

    Amy, Kelli and Clare – Sometimes I like having my starter because it gives me a chance to experiment from time to time.

  • J
    July 11, 2005

    hi nic, that looks so wonderfully savory – never tried making sourdough with oatmeal before; what a terrific idea! cheers,j

  • Ana
    July 12, 2005

    This bread seems easy enough to make without buggering it up on the rise. I can deal with an overnight rise. On the other hand, it is a sweltering 33C (about 92F) so maybe the bread will rise sooner. Unfrtunately will have to wait for the weekend. There is this four-letter word called “work”!

    Could I leave it to rise in the fridge for 24 hours? That would take me from evening to evening.

  • Nic
    July 12, 2005

    Thanks, J!

    Ana – I think you could leave it to rise in the fridge for 24 hours without a problem. It can definately go for a whole day (even a pretty hot day, if it isn’t in direct sunlight) out of the fridge. I’ll sometimes mix up sourdough before I leave in the morning, then shape it and bake it off in the evening.

  • FoodNinja
    July 12, 2005

    I have been bready latley too.. I guess it is contagous

  • jill
    June 28, 2006

    How does it work to make starter out of oatmeal flour. I mixed some last night – I hope it makes good starter. Jill

  • Nic
    June 28, 2006

    Jill – I hope you used regular flour, as well. Oat flour does not contain enough gluten to make a starter that will perform in a similar way to one made with regular flour.

  • jill
    June 29, 2006

    Thanks so much – that’s what I needed to know – I can add regular flour, and that should fix it, I hope. jill

  • […] started feeding the starter with all purpose flour. When it was almost 100 % all purpose I made the oatmeal sourdough bread from baking bites. I used half whole spelt flour/half all purpose flour, substituted the 1 T sugar […]

  • […] started feeding the starter with all purpose flour. When it was almost 100 % all purpose I made the oatmeal sourdough bread from baking bites. I used half whole spelt flour/half all purpose flour, substituted the 1 T sugar […]

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