The crumb on this bread is surprisingly airy considering the amount of rolled oats incorporated into it. You don’t have to use only rolled oats, other rolled heirloom grains work really well. I use a combination of rolled oats, rolled barley, rolled rye, and rolled einkorn.
I’m extremely partial to my local mill; they grow lots of heirloom organic grains and sell them whole, rolled, or ground into cereals and flours. The good news is, their wonderful selection can be ordered online by visiting Camas Country Mill.
My absolute favorite is the Triple 200 series. I call for this finely sieved whole grain flour in many recipes. It’s similar to whole wheat pastry flour but with a very airy texture and wonderful full-bodied sweet flavor.
Sourdough Porridge Loaf
This bread is a high hydration dough. It has extra water and rolled grains added at the time of mixing. It is then left to ferment overnight at room temperature before being shaped and baked in the morning.
I like this long fermentation process because the bread has a chance to fully ferment. This allows the rolled grains to soak up extra water. It gives the lactic acid plenty of time to develop. The high lactic acid development neutralizes phytic acid in the whole grain making nutrients more bioavailable, and it breaks down hard to digest proteins.
If you are a sourdough beginner you might want to start out by reading my free sourdough guide, Demystifying Sourdough – Everything You Ever Wanted To Know About Sourdough Starter – Why It’s Better for You – And How To Start One. This guide will give you so much valuable information on my sourdough process and what I’ve learned by trial and error over the years.
Oatmeal Sourdough Sandwich Bread
I also have articles about How To Feed Your Starter for Successful Bakingand How To Bake the Perfect Sourdough Boule in Your Dutch Oven with videos that will show you how to mix and shape a perfect boule!
Want To Learn Everything About Sourdough? Start with this free guide: Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One
I'm new to sourdough. I don't have a Dutch oven at home, it's on our trailer. (my husband cooks in it when we go glamping) What would be a good all around size for a Dutch oven for bread? (I've been baking yeast breads for years)
Watch How To Make 3 Kinds Of Bread From 1 Sourdough Starter
Made this for the first time over the weekend and it is absolutely amazing! The whole wheat taste with the sourdough tang along with a touch of sweet is hard to beat. My timing was way off mainly because I'm used to proofing during the day and then doing an overnight cold proof in the refrigerator when I make Tartine's Country Loaf. Levain was at peak at 11 am, so I forged ahead. This is a wet dough, but I was very surprised at how much the oats eventually absorb. Did 3 stretch and folds 30 minutes apart and then 3 coil folds, again, 30 minutes apart. I let the dough proof for another 5-6 hours (doubled), shaped, then put the shaped dough in the refrigerator overnight.
Final result looked pretty much like your picture - not super tall with a slightly tighter crumb. We also couldn't wait until it fully cooled and had it with a pat of Kerry Gold butter. So delicious!
I've been trying to find a whole wheat sourdough that I like, and I think this recipe is it. I'm a sucker for all things oat, so that is a bonus. Thanks for sharing this fantastic recipe!
Best Oat Porridge Bread Recipe
Thank you for the detailed note! I love that you went ahead and proofed the way you are used to. Good work being flexible and using your acquired sourdough skills! I love hearing how it all came together, it sounds like you nailed it! I'll be looking forward to more reviews, as will all the readers!
I tried making this loaf but it was over proofed in the morning. I left it in the oven with the light on. Would it be better just sitting on the counter? It sounds like a delicious recipe but I'm not sure why it was a sticky blob for me.
Ah, yes, there is a good chance it over proofed in the warm oven. If you are planning a long ferment, it should be fairly cool. Of course it will vary for everyone because of the different starters, but if your starter is doubling in 6-8 hours there is no need for extra warmth. If it's faster, you might even need to cool your dough down a bit. This can be done in a cooler with a few blue ice just to keep the temp lower than room temp. Or, if it's working really fast you can proof during the day, shape, and refrigerate overnight so you still get the benefit of a long fermentation. In this case you would bake the fully proofed loaf cold from the fridge or if it needs to rise a bit more the next day, just let it come to room temp first. I hope this helps! And please try again with this recipe. It's so worth the extra effort!
Sourdough Oatmeal Sandwich Bread
I'm definitely going to make this bread, and I will use a different method with the Dutch oven that works perfectly. America's Test Kitchen determined that there is no need to preheat your Dutch Oven when making bread like this. You simply put the risen and shaped dough in the cold Dutch Oven, and put it in a cold oven. Then set the oven to your desired baking temperature, and when the oven reaches the set temperature, start your timer. Follow the rest of the baking instructions as written. Try it and you will see there is absolutely no difference in the result.
I hope you loved this recipe! That's so interesting, I use my clay bakers that way, but usually I preheat the DO. I think I personally like the sizzle and burst of steam you can get when adding ice to a really hot DO! I'll have to mess around with your suggestion. Thanks for leaving a note. 😊
I’d like to try baking in my Dutch oven but I don’t have parchment paper. Do you have a recommendation on how to do that? Thanks
Easy Gluten Free Oat Bread
Hi Elizabeth! A generous coating of oats on the outside of the loaf, and a layer of cornmeal on the bottom of the DO could work to keep the bread from sticking. But I wouldn't add any additional water to create steam inside the DO.If you have fussy kids, but want to add a little extra goodness to their daily bread, sourdough oatmeal bread is like a white multigrain or invisible loaf. The oatmeal is camouflaged with the plain white bread.
Sourdough oatmeal bread is sometimes referred to as sourdough porridge bread. This loaf is normally made with cooked porridge or oatmeal (rolled oats cooked or soaked in milk or water).
Due to time constraints and wanting less fuss, I have made this recipe with uncooked oats. The result is the same - a delicious, hearty loaf packed with the goodness of oats.
Sourdough Oat Bread
This recipe uses 400g of water to 500g of flour, which would seem quite high hydration (81% if using 50g of starter). However due to the addition of 100g of oats, the hydration is reduced, making the dough easier to handle.
While I'm a big advocate of stretch and fold, I believe that laminating the oats in this recipe make a difference and result in a better texture to the oatmeal sourdough. However, if you aren't comfortable with laminating, you can of course add them by stretching and folding.
It refers to stretching the dough out on a flat surface so that the dough is thin and elastic. When the dough is stretched out flat, you can add fillings and then roll the dough back up into a ball.
Gluten Free Artisan Oat Bread
When laminating the rolled oats, stretch out the dough and lightly spray the dough surface with water. An atomiser works best for this and creates a super fine mist.
While this sourdough oatmeal bread is just lovely as it is, there are a few ways you can mix it up to make something a little different.
Sourdough oatmeal bread can be served any time - but you can take it to the next level with these accompaniments and toppings.
Whole Wheat Oat Porridge Sourdough Bread
This sourdough oatmeal bread is just perfect for breakfast. With the added goodness of oats, it will give you a super start to the day! But if you're looking for other sourdough recipes that are great for breakfast, you might like these ideas:
This fragrant and hearty loaf will become a fast family favorite! It's equally as good for toast as it is topped with perfectly poached eggs. You'll love the variations explored in this recipe.
Calories: 2305 kcal Carbohydrates: 453 g Protein: 77 g Fat: 16 g Saturated Fat: 3 g Sodium: 3914 mg Potassium: 935 mg Fiber: 24 g Sugar: 3 g Vitamin A: 10 IU Calcium: 152 mg
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