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Recipe Printable
Sourdough Brown Bread with Oats
Equipment
- stand mixer
- 2 loaf pans or 4 mini loaf pans
Ingredients
- 1 cup filtered water
- ½ cup brewed coffee, room temperature or more just water
- 1 cup sourdough starter, fed, bubbly, and active
- 4 cups all-purpose flour 3¾ cups for all-purpose kamut flour
- ¼ cup quick oats
- 1 tbsp unsweetened cocoa powder
- 1 tbsp brown sugar or honey
- 2 tbsp avocado oil
- 2-4 tbsp maple syrup, depending upon desired sweetness
- 2 tbsp molasses
- 1½ tsp sea salt I use grey Celtic sea salt
For Topping the loaves
- 1 egg white, beaten till foamy
- ¼-⅓ cup rolled, old-fashioned oats
For preparing pans
- butter for greasing pans
- flour for greasing pans
Instructions
Ensure that your sourdough starter has been fed and is active, bubbly, and passes the "float" test before assembling dough.
- To the bowl of a stand mixer fitted with a dough hook, add the water, coffee, and sourdough starter. Mix for 20 seconds to distribute the starter.
- Add the rest of the ingredients into the stand mixer and mix on low speed for 1-2 minutes until the flour has absorbed the liquid. Scrape down the sides to ensure all the flour gets combined.Then, turn the speed to low and continue mixing the dough for 6-8 minutes or until the dough pulls away from the sides.
- Leave the dough in the bowl of the stand mixer, or remove to a separate bowl, and cover with plastic wrap.Let the dough bulk ferment for 2½-3 hours at room temperature, until the dough is puffy.
- After the bulk ferment, prepare the loaf pans by buttering them with a pastry brush and giving them a dusting of flour (shake out the excess flour.)
- Flour a work surface and turn the dough out. Use a dough scraper or knife to divide the dough into 2 or 4 portions. (You can weigh them on a scale if you like.)Spread the dough portion into a rectangle and then form it into an oval loaf. Place seam side down into a prepared loaf pan.
- Using a pastry brush, brush the tops of the loaves with the egg white wash, then sprinkle the rolled, *old-fashioned oats on the tops of all the loaves. *Ensure you are using rolled, old-fashioned oats for topping the loaves and not quick cooking oats.Allow the loaves to rise, loosely cover with plastic wrap, or place in an oven *turned off* with just the oven light on. Allow to rise for 1- 1½ more hours, until they have slightly puffed up.
- After the second rise, preheat the oven to 375℉ and loosely cover the loaves with foil. Bake for 50 minutes to 1 hour for sandwich loaves or 35-40 minutes for mini loaves, removing the foil halfway through the bake time.
- After baking, turn the loaves out onto a cooling rack and allow to cool completely before slicing or storing.
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How many grams of sourdough starter is in this recipe? It’s easier to make your starter when you know how many grams you’ll need. Thank you