Sourdough Oatmeal Whole Wheat Bread

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Servings: 2 Difficulty: Advanced
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A rustic, nutty loaf with a tangy sourdough kick and golden oat crust
Sourdough Oatmeal Whole Wheat Bread recipe image
Sourdough Oatmeal Whole Wheat Bread recipe image
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Sourdough Oatmeal Whole Wheat Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 252

Description

This hearty Sourdough Oatmeal Whole Wheat Bread combines the tangy complexity of a sourdough starter with the wholesome nutrition of whole wheat flour and rolled oats. The addition of molasses provides a deep, rich sweetness that balances the earthy tones of the grains, while safflower oil keeps the crumb tender and moist. The result is a loaf with a robust texture and a beautiful golden crust, perfect for slicing thick for toast or pairing with a hearty stew. Ideal for weekend baking, this bread captures the warmth of home-style cooking, offering a satisfying, rustic flavor profile that improves with age.

Ingredients

Directions

  1. In a small bowl, dissolve the dry yeast in 1/2 cup of warm water (110°F) and let stand for 5-10 minutes until foamy.
  2. In a large mixing bowl, combine 1 1/4 cups boiling water, 1 cup rolled oats, molasses, safflower oil, and salt. Stir well and allow to cool until lukewarm (about 100°F).
  3. Stir 2 cups of the whole wheat flour into the cooled oat mixture. Beat vigorously to ensure a smooth batter.
  4. Add the sourdough starter, the softened yeast mixture, and the 2 beaten eggs to the bowl. Mix thoroughly until combined.
  5. Gradually stir in the remaining whole wheat flour, one cup at a time, until a soft, sticky dough forms. You may not need all 6 cups depending on humidity and flour absorption.
  6. Turn the dough out onto a lightly floured surface. Knead for 5-8 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
  7. Shape the dough into a ball and place it in a lightly greased bowl. Turn once to coat the top with oil. Cover with a damp cloth and let rise in a warm, draft-free place for 1 to 2 hours, or until doubled in size.
  8. Punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and divide it in half.
  9. Cover the dough halves and let them rest for 10 minutes.
  10. While dough rests, coat two loaf pans with about 3 tablespoons of rolled oats per pan, tapping out the excess.
  11. Shape each half of the dough into a loaf and place them into the prepared pans.
  12. Cover the pans and let the dough rise again in a warm place for 1 1/2 hours, or until doubled in size and domed over the rim.
  13. Preheat the oven to 375°F (190°C).
  14. In a small bowl, whisk together the egg white and 1 tablespoon of water. Brush this mixture over the tops of the loaves.
  15. Sprinkle the tops lightly with the remaining 6 tablespoons of rolled oats.
  16. Bake for 40 to 50 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Check at 35 minutes as ovens vary.
  17. Remove from pans and cool on a wire rack before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 252kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 0.6g3%
Cholesterol 15mg5%
Sodium 1905mg80%
Total Carbohydrate 47.3g16%
Dietary Fiber 2.6g11%
Sugars 4.8g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sourdough, oatmeal, whole wheat, bread, molasses, rustic, hearty, homemade, bakery, grains, yeast, starter, toast, artisan, healthy, fiber, comfort food, weekend baking
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