Honey Oat Sourdough Recipes

HONEY OAT SOURDOUGH

Make and share this Honey Oat Sourdough recipe from Food.com.

Provided by CowgurWife

Categories Sourdough Breads

Time 8h45m

Yield 2 loafs, 32 serving(s)

Number Of Ingredients 8

Honey Oat Sourdough image

Steps:

melt butter mix in a small bowl with water and honey (make sure temperature is less than 120).
add proofed starter and mix
In stand mixer, add oats and 3 cups of flour and whirl with the dough hook until combined.
add wet ingredients and mix on speed 2 until combined.
add eggs.
mix until combined, continue to mix on speed 2.
add additional flour, 1/2 cup at a time until dough clings to hook and cleans the sides of the bowl.
knead for 7 more minutes.
transfer dough to oiled bowl and turn to coat.
let rise until at least doubled in size.
punch down.
divide into 2 loaves.
let rise again until risen higher than tops of pans.
bake at 350 until crust sounds hollow when tapped.

Nutrition Facts : Calories 103, Fat 3.3, SaturatedFat 1.9, Cholesterol 20.8, Sodium 30.2, Carbohydrate 16.3, Fiber 0.4, Sugar 4.4, Protein 2

Ingredients

2 cups proofed active starter
1/2 cup melted butter
1/2 cup honey or 1/2 cup corn syrup
1/2 cup water
1 cup of 5 grain cereal, coarsely milled (can use quick oats)
4 -5 cups bread flour (or more as needed)
2 eggs
1 pinch salt

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Add the flour, oats, and salt to a large bowl. Mix and make a well in the centre, then add the water, starter, and honey. Stir until fully combined, at least 30 seconds. Cover (I use a plate) and let the dough rest for 16-20 hours at room temperature.
Once the dough has risen, place a heat-proof lidded baking dish* into the oven and preheat to 250C / 475F. Use a spatula to pull the dough away from the sides of the bowl. When the oven is hot, carefully remove the dish and place the coconut oil in it. The oil should melt instantly.
Place/pour the dough into the heated dish, cover, and bake for 30 minutes, reducing the heat to 200C / 400F after 15 minutes. Remove the lid and bake for an additional 15-30 minutes (45-60 minutes total) to achieve the gold, crispy crust. The bread should be quite dark and golden when it's ready.
Take the bread out of the oven and cool in the dish for 10 minutes before flipping it out onto a cooling rack, and cooling completely before cutting - at least 4 hours, preferably overnight. I know it's hard to resist warm bread but cutting it too early can make the texture gummy.

Honey Oat Sourdough Recipes

HONEY OAT SOURDOUGH

Make and share this Honey Oat Sourdough recipe from Food.com.

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