Sourdough oatmeal bread
06-18-2012, 07:24 AM
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Location: Midlothian,Texas
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Sourdough oatmeal bread
The recipe and directions are quite lengthy
SOURDOUGH OATMEAL BREAD
(two loaves)
Ingredients:
SPONGE
1 cup of sourdough starter (your choice)
1 cup warm water (105* -115*)
1 1/2 cups bread or all-puropse flour
DOUGH
1 cup hot water (120* - 130*)
1/2 cup nonfat dry milk
2 tablespoons honey
1 package dry yeast
1 cuo quick oatmeal
1 tablespoon sugar
1 teaspoon each of salt and baking soda
2 to 4 cups bread or al-lpuropse flour (approximately)
BAKING PANS
2 medium (8X4) baking pans grease
PREPARATION (8 to 10 hours or overnight)
To make the sponge, begin the night before by mixing the starter, warm water and flour in a large mixing bowl. Cover with plastic wrap and put in a warm place (85* to 90*) for 8 to 10 hours or overnight. the starter will bubble and foam to about double its orginal size.
BY HAND OR MIXER (15 MINUTES)
To make dough, turn back the plastic wrap on the starter, stir the sponge down, and measure the water, milk, and honey. Sprinkle on the yeast. Stir in the oatmeal, sugar,salt and baking soda. This can be done by hand or the flat paddle of a mixer.
Measure in the flour, 1/4 cup at a time. If by hand, use a wooden spoon and then your hands. If using a mixer, attach the dough hook. The dough will be a rough shaggy mess taht will clean the sides of the bowl. If the dough continues to be moist add liberal sprinkles of flour.
KNEADING
If by hand, turn dough onto lightly floured work surface and knead for 10 minutes. If using dough hook, knead at low speed and add flour if necessary, until dough forms a soft ball around the revolving arm, about 10 minutes. The dough should feel smooth and satiny in your hands.
Resting (10 minutes)
Shape dough into a ball and leave on the work surface to rest under a towel for 10 minutes
Shaping (10 minutes)
Knead the dough for 30 seonds to press out the bubbles. with a sharp knife divide into 2 pieces. Shape into balls and let rest for 3 to 4 minutes.
Form each loaf by pressing the ball of dough onto a flat oval roughly the length of the baking pan. fold in half. pinch the seam tightly to seal, tuck under the ends and place in the pan (seam down)
RISING (1 1/4 Hours )
Place baking pans in a warm place , cover with waxed paper and leave intil the center of the dough has risen above the edge of the pan. (1 1/4 hours)
PREHEAT
Preheat oven to 400*, 20 minutes befor baking/
BAKING (20 minutes at 400* then 25 minutes at 350*)
Slash lengthwise down the center. This allows the breads to expand along the slash and not pull the top crust away from the sides.
Bake in hot oven (400*) for 20 minutes then reduce heat to 350* and continue to bake for an additional 25 minutes
Shift pans so that loaves are exposed equally to temperature varations of the oven.
FINAL STEP
Remove the bread for the oven and place on metal cooling rack
This makes delicious toast and freezes well for 4 to 6 months.
NOTE:
For a soft crust, brush with melted butter while the bread is hot.
SOURDOUGH OATMEAL BREAD
(two loaves)
Ingredients:
SPONGE
1 cup of sourdough starter (your choice)
1 cup warm water (105* -115*)
1 1/2 cups bread or all-puropse flour
DOUGH
1 cup hot water (120* - 130*)
1/2 cup nonfat dry milk
2 tablespoons honey
1 package dry yeast
1 cuo quick oatmeal
1 tablespoon sugar
1 teaspoon each of salt and baking soda
2 to 4 cups bread or al-lpuropse flour (approximately)
BAKING PANS
2 medium (8X4) baking pans grease
PREPARATION (8 to 10 hours or overnight)
To make the sponge, begin the night before by mixing the starter, warm water and flour in a large mixing bowl. Cover with plastic wrap and put in a warm place (85* to 90*) for 8 to 10 hours or overnight. the starter will bubble and foam to about double its orginal size.
BY HAND OR MIXER (15 MINUTES)
To make dough, turn back the plastic wrap on the starter, stir the sponge down, and measure the water, milk, and honey. Sprinkle on the yeast. Stir in the oatmeal, sugar,salt and baking soda. This can be done by hand or the flat paddle of a mixer.
Measure in the flour, 1/4 cup at a time. If by hand, use a wooden spoon and then your hands. If using a mixer, attach the dough hook. The dough will be a rough shaggy mess taht will clean the sides of the bowl. If the dough continues to be moist add liberal sprinkles of flour.
KNEADING
If by hand, turn dough onto lightly floured work surface and knead for 10 minutes. If using dough hook, knead at low speed and add flour if necessary, until dough forms a soft ball around the revolving arm, about 10 minutes. The dough should feel smooth and satiny in your hands.
Resting (10 minutes)
Shape dough into a ball and leave on the work surface to rest under a towel for 10 minutes
Shaping (10 minutes)
Knead the dough for 30 seonds to press out the bubbles. with a sharp knife divide into 2 pieces. Shape into balls and let rest for 3 to 4 minutes.
Form each loaf by pressing the ball of dough onto a flat oval roughly the length of the baking pan. fold in half. pinch the seam tightly to seal, tuck under the ends and place in the pan (seam down)
RISING (1 1/4 Hours )
Place baking pans in a warm place , cover with waxed paper and leave intil the center of the dough has risen above the edge of the pan. (1 1/4 hours)
PREHEAT
Preheat oven to 400*, 20 minutes befor baking/
BAKING (20 minutes at 400* then 25 minutes at 350*)
Slash lengthwise down the center. This allows the breads to expand along the slash and not pull the top crust away from the sides.
Bake in hot oven (400*) for 20 minutes then reduce heat to 350* and continue to bake for an additional 25 minutes
Shift pans so that loaves are exposed equally to temperature varations of the oven.
FINAL STEP
Remove the bread for the oven and place on metal cooling rack
This makes delicious toast and freezes well for 4 to 6 months.
NOTE:
For a soft crust, brush with melted butter while the bread is hot.
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