The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My adapted "German Oat" bread

bread basket's picture
bread basket

My adapted "German Oat" bread

Thank you Ben and German Foodie for your input. I have done this bread now with a preferment but "snack" a blob of my starter from the refrigerator into my final dough. The bread comes out perfect every time. It is a very moist, rustic and very satisfying bread.

this is the final recipe: (makes 3 loafs @about 650gr dough)


120gr Rye (Pumpernickel)

130 BF

1/8 tsp yeast

250 water


300gr old fashioned oats (roasted)

600gr hot water

soaker and preferment 12 up to 16 hours

final dough:



430 gr AP

23gr sea salt

4gr yeast

1Tbsp Molasses

120gr water

( a blob of starter, not necessary)

mix preferment and soaker, then add all the other ingredients and mix about 8-10 min. Autolyze about 20 min, bulk ferment 75min, I did 2x S&F at 30 and 60 min. Be aware the dough is very wet, I use a bench knife to help with S&F and shaping.

Preshape , bench  ferment 20 min

final shape  (I bake this bread in the pan), brush on milk and sprinkle oats over the bread. 20min final fermentation

preheat oven to 465F, bake @375F for 45Min.