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Before you jump to 100% Oat Bread with Sourdough recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is now much more popular than it used to be and rightfully so. Poor diet is one factor in health problems such as heart disease and hypertension which can put a drain on the economy. While we’re incessantly being advised to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most likely, most people believe that it takes too much work to eat healthily and that they will need to drastically alter their lifestyle. Contrary to that information, people can modify their eating habits for the better by making several small changes.

Initially, you must be very careful when you are shopping for food that you don’t unthinkingly put things in your shopping cart that you don’t wish to eat. For instance, most likely you have never checked the box of your favorite cereal to find out how much sugar it contains. Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a regular part of your new healthy eating regimen.

Evidently, it’s not difficult to start incorporating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to 100% oat bread with sourdough recipe. You can have 100% oat bread with sourdough using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare 100% Oat Bread with Sourdough:

1. Prepare [Oat Sourdough]:
2. Provide rolled oats (or softer kind)
3. Use sourdough starter (I used rye)
4. Prepare warm water (around 50°C/120°F)
5. Get salt
6. Provide [Soaked Oats]:
7. Take oat flakes (harder than rolled oats)
8. Use cold water
9. Use salt
10. Take [Main Dough]
11. Use batch oat sourdough from above
12. Provide batch of soaked oats from above
13. Provide oat flakes
14. Prepare [A] warm water (40°C/105°F)
15. Use [B] warm water (40°C/105°F)
16. You need active dry yeast
17. Prepare flaxseed or raisins (Optional)
18. Take [Equipment]:
19. Prepare smaller loaf pans (like for poundcake) OR 1 large loaf pan

Instructions to make 100% Oat Bread with Sourdough:

1. Mix [Oat Sourdough] ingredients well in a bowl. Cover with wrap and let ripen for 12-16 hours at room temperature.
2. Mix the [Soaked Oats] ingredients in a separate bowl. Cover, put in the refrigerator and let soak for at least 4 hours up to 12 hours.
3. On baking day, in a large bowl, mix the finished oat sourdough, soaked oats, 300 g oat flakes and [A] 200 g warm water, and 2 g yeast. (It's too wet to knead, so I mixed with a rubber spatula). Mix for 5 minutes using a spatula or your bread mixer.
4. Add [B] 100 g warm water and continue mixing for about another 5 minutes. Lastly, fold in the optional flaxseed or raisins.
5. Grease your loaf pans and dust the sides with some rolled oats. If using two smaller loaf pans, divide the dough into the two pans. If using one large pan, put it all in that. Sprinkle a few oats over top if you like. Cover and let rise for about 1 hour.
6. Preheat oven to 250°C/480°F and prepare a steam pan at the bottom of the oven. Pour some boiling water into this pan when you put the bread in the oven.
7. Bake for 10 minutes at 250°C/480°F then remove the steam pan. Lower the temperature to 200°C/400°F and bake for another 25-35 minutes for smaller loaves OR 65-70 minutes for a big loaf (or until a wooden skewer or toothpick comes out clean).
8. Remove from the baking pans immediately and let cool on a rack. Great served with butter and jam!

If you want to learn how to bake this bread then join us in. See more ideas about sourdough, sourdough bread, bread. Two Castle Rye A bread with legend - Bake-Street.com. This is a recipe for a wholemeal spelt sourdough bread using only wholemeal spelt flour. In the morning it's There are many ways to make Sourdough bread.

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