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Oats and Wheat Stalks Sourdough Bread

A hearty and comforting sourdough bread made with oats and wheat stalks, offering a perfect balance of crunch and chewiness.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours 35 minutes
Servings: 12 slices
Course: Bread, Breakfast, Snack
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Nutrition Notes

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.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 2gSaturated Fat: 0.5gSodium: 200mgFiber: 3gSugar: 1g

Notes

For better flavor, consider letting the dough rise in the fridge overnight. Make sure to slice the bread before freezing it for easier access later.
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