The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oat Sourdough Bread

zainaba22's picture

Oat Sourdough Bread

Astrid from Paulchen's Foodblog selected oat as theme for this month's Bread Baking Day.

BreadBakingDay #9 - bread with oat

I got inspired from zorra for this recipe & the method from iban.

For more information about sourdough starter you can read Susan post about Sourdough Starter from Scratch .

60 g (1/2 cup + 1 Tablespoon) oat flour.

374 g (2 1/2 cups) whole wheat flour.

670 g (4 1/2 cups) high gluten white flour.

1 1/2 teaspoons salt.

2 teaspoons sugar.

2 teaspoons yeast.

46 g (1/2 cup + 1 Tablespoon) milk powder.

2 Tablespoons oil.

90 g (1/3 cup) sourdough starter.

3 cups water.

1) Place all ingredients in the bowl of mixer; beat 10 minutes to make soft dough.

2) Cover dough and let rise in warm place until doubled in size, about 1 1/2 hour, stretch & fold every 30 minutes.

3) Divide dough into 2 pieces

4) Shape each piece into round loaf, cover; let it rise in warm place until doubled in size, about 40-60 minutes.

5) Meanwhile, preheat the oven to 500 F.

6) Before baking dust flour over the top of the loaf, slash the bread.

7) Reduce the heat to 400F, bake for 15 minutes with steam, & another 15 minutes without steam.




Floydm's picture


rainbowbrown's picture

Those look so good.  I love the scoring pattern.

fleur-de-liz's picture

Love the crackly crust.  I have printed out your recipe to give it a try soon.

I also agree that you are scoring is beautiful.

Thank you,


shakleford's picture

Did you notice much of a flavor difference from the oat flour?  I love the taste of oats, but when I bake bread with them the oat flavor is never as strong as I was hoping for.

zainaba22's picture

Thank you.

Thank you so much :)

You're welcome,hope you likes it.

I did not notice much of a flavor from the oat flour ,but it's makes the texture very soft.
I tried this recipe with rye flour & I love the taste better than oats.

zainab :)

PNWSourdough's picture

I made a version of this yesterday.
I added pepitas, pistachios, and cranberry. It made a nice close crumb with a nutty flavor that complimented perfectly the nuts and fruit.