Hearty Oatmeal Herb Sourdough Bread
Aromatic Oatmeal Bread Made with Herb Sourdough Starter
This recipe creates a healthy and delicious oatmeal bread baked with a fragrant homemade herb sourdough starter. It boasts a crispy crust, a moist interior, and is elevated by the nutty flavor of added nuts. Packed with oats, walnuts, and almonds, it’s incredibly nutritious! For instructions on how to make your own natural sourdough starter, please refer to the link below! ★How to Make Natural Sourdough Starter★ band.us/@homebakingxhandmade
Starter & Dough Ingredients- 200g Sourdough Starter (homemade herb starter)
- 200g Bread Flour
- 4g Salt
- 70g Water (room temperature)
- 12g Olive Oil
- 20g Rolled Oats (toasted)
- 40g Walnuts (toasted, roughly chopped)
- 20g Sliced Almonds (toasted)
Cooking Instructions
Step 1
First, lightly toast the walnuts and oats in a dry pan over low heat to enhance their nutty aroma, then let them cool. In a mixing bowl, combine all dough ingredients except the toasted walnuts, oats, and almonds (sourdough starter, bread flour, salt, water, olive oil). Once the ingredients start to come together into a cohesive mass, add the prepared toasted walnuts, oats, and sliced almonds. Knead the dough thoroughly until it becomes smooth and elastic. Cover the bowl with plastic wrap and let it undergo its first fermentation (bulk fermentation) at room temperature (around 26°C or 79°F) for approximately 4 hours.
Step 2
After the first fermentation is complete, check the dough’s rise. Gently lift the dough from the bottom of the bowl to visually assess the extent of its puffiness and expansion.
Step 3
Transfer the dough to a work surface and divide it into two equal portions. Shape each portion into a round (round off) and cover them with plastic wrap or a damp kitchen towel. Let them rest for 15 minutes for an intermediate proof (bench rest) to relax the dough. After the intermediate proof, shape the dough into your desired form.
Step 4
Gently press or use a rolling pin to flatten the dough into an elongated oval shape. Starting from the top edge, roll the dough up tightly, similar to making a sushi roll.
Step 5
Once the dough is rolled, carefully pinch the seam together to seal it securely. This step is crucial to prevent the bread from opening up during baking and to maintain its shape.
Step 6
Place the shaped dough seam-side down on a baking sheet lined with parchment paper. Lightly brush the top surface of the dough with water, then gently press the toasted oats onto the wet surface. This will help the oats adhere nicely for a delicious topping.
Step 7
Place the baking sheet with the dough in a warm environment (around 30-34°C or 86-93°F) for the second fermentation (proofing), which will take approximately 2 hours. Allow the dough to rise until it has increased in size by about 1.5 to 2 times its original volume.
Step 8
Just before baking, using a baker’s lame or a sharp knife, make a single, decisive score (cut) across the top of the dough. This scoring allows the bread to expand beautifully in the oven.
Step 9
Bake in a preheated oven at 210°C (410°F) for 15 to 20 minutes, or until the crust is a deep golden brown and sounds hollow when tapped on the bottom. Remove from the oven and let it cool completely on a wire rack before slicing and enjoying.
