Oatmeal Sourdough Bread
Oatmeal Sourdough Bread - Homemade buns taste simply the best!
Healthy, because
Even smarter
Nutritional values
This recipe is made exclusively with wholemeal flour which is a great source of fiber that further helps aid digestion. The oat flakes are an excellent source of protein and they contain the soluble fiber beta-glucan, which can lower the concentration of bad cholesterol in the blood and promote the excretion of harmful substances.
Instead of whole wheat flour, whole meal spelt flour also works for this recipe.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 130 kcal | (6 %) |
Ingredients
- Ingredients
- 8 ⅘ ozs Whole wheat flour
- 8 ⅘ ozs Whole Grain Rye Flour (and flour for the work surface)
- 8 ⅘ ozs tender Oats
- 1 tsp Caraway
- 1 cube fresh Yeast
- 1 tsp salt
- 6 ozs Whole Wheat Sourdough Starter
Preparation steps
Add whole wheat and rye flour with 7 ounces oatmeal and caraway seeds in a bowl. Make a well in the center and crumble in the yeast. Stir with about 2 ounces of warm water, cover, and let ret about 30 minutes.
Add salt, sourdough starter and about 1 1/2 cups of lukewarm water and knead until dough pulls away from edge of the bowl. Cover and let rise another 30 minutes.
Knead the dough again and roll out on a floured surface into a rectangle about 10 x 12 inches. Brush with water, sprinkle with remaining oatmeal.
Cut dough with a knife into 12 pieces and place on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F until golden brown in 25-30 minutes. Remove, let cool on a wire rack and serve.
