Best Ever Sourdough Oatmeal Bread Recipes

Steps:

• Mix all ingredients in a large bowl or your stand mixer bowl.
• Combine until a loose dough forms. Cover and let sit 30 minutes.
• Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
• Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
• Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
• If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
• When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.

Steps:

• Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
• Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
• Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
• Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
• Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
• Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
• Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.

Steps:

• Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
• Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
• Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
• Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.

Steps:

• Add all ingredients to bread machine and set on basic cycle. Adjust consistency of dough with milk during kneading, as needed.

Steps:

• Place ingredients in bread machine pan in the order that they are listed.
• Select dough cycle and press start.
• Turn dough out on lightly floured surface and shape into desired loaf.
• Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
• Be patient, this can take several hours, depending upon how active your sourdough culture is.
• Uncover and bake at 350 degrees F for about 30 minutes, or until done.
• Immediately turn out of pan and cool on wire rack.
• Brush top crust with butter for a soft crust, if desired.
• NOTE: You can use part whole wheat flour (up to 1 1/2 cups) in place of all white flour.
• I recently made this and used only 1/2 cup of whole wheat flour.
• It made a very nice, light wheat bread.