Why is Sourdough Bread not Good For You?

Traditional sourdough contains antioxidants along with a variety of minerals that are beneficial to those who consume it. However, sourdough bread can be made using different kinds of flour like wheat-based flours, which can lead to many feeling bloated.

Can Sourdough be Made from Oat Flour?

You can use oat flour to bake sourdough bread, though you should aim to make your sourdough bread with the flour you use in the starter.

Can You Use Sourdough Starter Oatmeal?

You can certainly use oatmeal, simply combine rolled oats , water, and sourdough starter and leave this to ferment at room temperature.

Is Sourdough the Healthiest Bread?

Scientists, and health experts agree that naturally-fermented sourdough bread is much healthier than white or whole wheat bread, as it's easier to digest, and has a lower glycemic index .

Sourdough Oatmeal Bread: Delicious and Healthy Bread Recipe

Ingredients

Scale

50g sourdough starter
400g water
50g rolled oats (chopped and whole)
500g bread flour
10g salt

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Instructions

Mix the starter and water in a glass bowl, so that the starter dissolves. Then add flour, salt and chopped rolled oats and mix. You should have a shaggy dough by the end of this. Cover the dough with a cling film or tea towel and let it sit for 1 hour.
Next, work your way around the bowl, grab the dough from the outside then stretch it up and over itself until you’re left with a smooth ball. You should require 20 to 25 folds till you’re left with a dough ball. Once the dough has formed into a ball, place the cling film back over the bowl and let the dough rest for 30 minutes.
Now you’ll need to add whole rolled oats to your dough during the stretch and fold phase.
Once you’ve completed your stretches and folds, place the cling film or damp tea towel over your dough once again and let the dough ferment.
Once your dough has completed its first ferment, you’ll need to shape your dough. Add a sprinkling of thick rolled oats, then place the shaped dough atop the oats seam side up. The oats will cling to the top of your dough while it cold ferments.
Place your dough into a large bowl, cover it loosely with a damp tea towel, and place it in the fridge. Try to leave it in the fridge for at least 5 hours, and up to 36 hours. A long cold ferment will create beautiful crevices on your sourdough oat bread, providing a deep distinct flavor.
Once your dough is ready to bake, preheat your oven to 450 degrees F. Place a Dutch oven into the oven so it heats up with the oven. Aim to preheat for an hour so that your oven is very hot. Leave your dough in the fridge until the last minute, as placing the cold dough in a hot oven will provide a good oven spring.
Once your oven has reached the appropriate temperature, remove your dough from the fridge, and gently place it onto a piece of baking paper. Gently score your bread with a lame, razor blade, or knife. Since the dough will have oats, a single slash or cross will have to do. Carefully remove your hot Dutch oven from the oven, place the sourdough into the pot, using the baking paper to lift and place the dough into the oven. Place the lid on the Dutch oven, and push it into the hot oven. You can choose to spray your dough with more water before placing the lid on top.
Bake the oat sourdough bread for 30 minutes with the lid on at 450 degrees F, then 10 to 15 minutes with the lid off at 410 degrees F. If you’re worried that your oat loaf may burn, then place a baking sheet on the shelf beneath the Dutch oven.
Remove the dough from the oven, and place it on a wire rack to cool.

Author: Natasha Krajnc
Prep Time: 37 hrs
Cook Time: 1 hr 15 mins
Category: bread