There’s something magical about the scent of freshly baked sourdough bread wafting through the kitchen. I remember the first time I tried making it myself; the anticipation as the dough rose and the joy of pulling that golden loaf from the oven. This Oats and Wheat Stalks Sourdough Bread holds a special place in my heart. It combines the nutty flavors of oats with the wholesome goodness of wheat stalks, creating a texture that’s both hearty and comforting. I love how it offers a perfect balance between a crunchy crust and a soft, chewy interior. This recipe means more than just baking; it’s about sharing warmth and nourishment with family and friends.
why make this recipe
Making Oats and Wheat Stalks Sourdough Bread is a rewarding experience. Not only does it fill your home with an irresistible aroma, but it also gives you the chance to create something healthy and delicious. Oats add fiber, and the wheat stalks provide a unique flavor that sets this bread apart from store-bought options. Plus, the satisfaction of baking your own bread is hard to beat. You’ll find that each slice is perfect for sandwiches, toast, or simply enjoying with a bit of butter.
how to make Oats and Wheat Stalks Sourdough Bread
Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 ½ cups warm water
- 1 cup sourdough starter
- 2 teaspoons salt
- 1 tablespoon honey (optional)
Directions:
- In a large bowl, combine the all-purpose flour, whole wheat flour, and rolled oats.
- In another bowl, mix the warm water, sourdough starter, and honey if using.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Add the salt and knead the dough for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise for about 4-6 hours at room temperature, or until doubled in size.
- Once risen, gently punch down the dough and shape it into a loaf.
- Place the shaped dough in a greased loaf pan, cover, and let it rise again for about 2 hours.
- Preheat the oven to 450°F (232°C).
- Bake the loaf for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
- Let it cool on a wire rack before slicing.
how to serve Oats and Wheat Stalks Sourdough Bread
This bread is versatile and can be enjoyed in many ways. Serve it warm with butter and jam for a delightful breakfast. It’s also perfect for sandwiches, so pile on your favorite fillings. Toast a slice for a crunchy snack, or use it to accompany soups and stews.
how to store Oats and Wheat Stalks Sourdough Bread
To store your sourdough bread, let it cool completely after baking. Place it in a paper bag at room temperature for a few days. For longer storage, wrap it tightly in plastic wrap and keep it in the freezer for up to three months. Just remember to slice it before freezing so you can take out only what you need.
tips to make Oats and Wheat Stalks Sourdough Bread
- Make sure your sourdough starter is active and bubbly for the best rise.
- If the dough feels too sticky, add a little more flour as you knead.
- For a richer flavor, let the dough rise in the fridge overnight.
- Use a sharp knife to score the top of the loaf before baking for a beautiful crust.
variation
You can add seeds or nuts to the dough for extra crunch and flavor. Chia seeds or sunflower seeds work well. For a touch of sweetness, consider adding dried fruits like raisins or cranberries.
FAQs
Can I use instant yeast instead of a sourdough starter?
Yes, but you’ll need to adjust the recipe and allow for a different rising time.
How do I know when the bread is done?
The bread should be golden brown and sound hollow when tapped on the bottom.
Can I make this bread gluten-free?
You can try substituting with gluten-free flour blends, but the texture and taste may change.
Oats and Wheat Stalks Sourdough Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup rolled oats
- 2 teaspoons salt
Wet Ingredients
- 1.5 cups warm water
- 1 cup sourdough starter Ensure it is active and bubbly.
- 1 tablespoon honey (optional)
Method
Preparation
- In a large bowl, combine all-purpose flour, whole wheat flour, and rolled oats.
- In another bowl, mix the warm water, sourdough starter, and honey if using.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Add the salt and knead the dough for about 10 minutes until smooth.
First Rise
- Place the dough in a greased bowl, cover it, and let it rise for about 4-6 hours at room temperature, or until doubled in size.
Shaping and Second Rise
- Once risen, gently punch down the dough and shape it into a loaf.
- Place the shaped dough in a greased loaf pan, cover, and let it rise again for about 2 hours.
Baking
- Preheat the oven to 450°F (232°C).
- Bake the loaf for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
- Let it cool on a wire rack before slicing.