Sourdough Oatmeal Bread
Sourdough Oatmeal Bread
Sourdough Oatmeal Bread is delicious toasted and served with your favorite jam, jelly or honey. It’s also great to use for making a lunch meat sandwich. An old-thyme favorite is a bologna and potato chip sandwich. Two pieces of bread, smeared with a small amount of miracle whip, one slice of bologna on the bottom slice, and a handful of potato chips on top of the potato chips. Place the second piece of bread on the potato chips and slight “squish” down. Delicious!
Easy to Make
Sourdough Oatmeal Bread was super easy to make and turned out super delicious too. I couldn’t have been happier with the way this bread turned out. The oatmeal gives this bread a hearty and down-home taste. I can’t wait to use Sourdough Oatmeal bread to make grilled cheese sandwiches. If you’re looking for a terrific and hearty sourdough bread this one is definitely for you.
Experiment with Flour
Let’s talk for just a minute about flour. I have used all different brands of flour in my sourdough starters and when making sourdough bread. If you’re new to sourdough and sourdough starters or even if you’re experienced in sourdough, experiment with different brands of flour until you find one that gives you the best results. I prefer to use King Arthur Flour or Dakota Maid Flour. Both can be easily found in my area and both preform the best for me.
Sourdough Oatmeal Bread
Ingredients
- 1 cup old fashioned rolled oats
- 1/2 cup stone ground rye flour
- 1/2 cup brown sugar, packed
- 2 teaspoons salt
- 2 tablespoons butter, softened
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 1/2 cups boiling water
- 1 cup sourdough starter
- 5 cups flour
Instructions
- In a large bowl mix the oats, rye flour, brown sugar, salt, butter, cinnamon and nutmeg.
- Pour boiling water over mixture, stir to combine.
- Set aside to cool for about an hour.
- Stir in the starter and then about 4 cups of flour.
- Turn the dough out onto a floured board. Knead 5 to 8 minutes, kneading in as much of the remaining 1 cup flour as needed to keep the dough from sticking.
- Place dough in a lightly greased bowl. Turn to coat top, then cover. Set in a warm place to rise until doubled about 3 to 4 hours. Gently punch down the dough and divide in half.
- Shape into two loaves and place in 2 greased 9 x 5 inch pans.
- Cover loosely and let rise in a warm place until doubled again. About 1 1/2 to 2 hours.
- Bake at 350º for 40 to 45 minutes or until loaves are golden brown and sound hollow when tapped. Remove pans from oven. Remove bread from pans and cool on wire rack.
- Brush tops of loaves with melted butter for a softer crust, if desired.
Looking For More?
Looking for another super delicious sourdough recipe? Try this one for Apple Walnut Sourdough Muffins One thing we have plenty of here on Turnips 2 Tangerines are recipes using a sourdough starter. Our sourdough journey started almost 7 years ago and we haven’t looked back. Sourdough has been in our ‘baking lives’ from breakfast to dinner time. From biscuits to waffles, we have made many recipes and we have many more to go:)
14 Comments on “Sourdough Oatmeal Bread”
The bread is fantastic, but, I always have to add way more flour than the additional cup you recommend to keep,it from sticking, it’s very sticky!! Any suggestions? ?
Hello Valerie,
The texture of this bread is on the sticky side but adding the additional 1 cup flour, up to maybe an additional 1/2 more should be enough. Are you using old fashioned oatmeal? This will help with absorbing the water and therefore making the dough less sticky also. Let me know:) Lynn
Thanks for the feedback, I am using old fashioned oats. I wonder if it has to do with a wetter sourdough? I’m adding almost double the amount of flour, otherwise it’s just a sticky mess when kneading. I keep making it, though, because the flavor is wonderful!
Hello Valeria,
I’ve decided to make this bread again. It’s been a while since I made it so I’m going to see if I have problems. My sourdough starter is super thick also, plus I’m love this bread and it will be great with some soup I made:) Lynn
Baked this bread today and it is fantastic! I used the oven with the light on and it worked great for rising. Will be making this again.
Hello Lynette,
This is one of my favorite sourdough breads! So happy to hear you liked it too. Lynn
Making right now. Cinnamon and nutmeg are in the ingredient list but not in the instructions? Help
Sorry About that!! Add the cinnamon and nutmeg with the other dry ingredients:) I’ll fix it right now. Lynn PS. Thanks for stopping by.
the sugar quantity in thus seems a lot how much can it be reduced by without affecting the finished product ?
Hello Frank,
You can always reduce the sugar somewhat in a recipe or use a sugar substitute. The flavor will change slightly, not as sweet being the obvious:) I try to keep a sugar substitute on hand just for this purpose. If a recipe seems to have an over amount of sugar, I use the substitute. Lynn
This bread is our favorite! I have 100% hydration homemade starter and it works well with this. It is the only sourdough bread that doesn’t fall apart on us. Thanks for sharing!
Hello!! So glad you like the bread. It’s one of my favorite. Another great bread to try, that turns out every time is cinnamon raisin sourdough bread. Look for it in our recipe box. Give it a try and let me know how it goes. Thanks so much for sharing:) Lynn
This turned out so good! It will be my go to bread from now on!I am really struggling with getting my bread to rise in the winter. Do you have any suggestions? We have forced air heat that we keep at 68* or so. My oven only goes down to 170*f so that’s too warm. Was thinking about maybe a ‘bread box’ that my dough could go in and turn my Eden pure on to heat haha haha
I’m so happy to hear that this super bread turned out for you. It’s one of my favorites. I love it toasted then spread with peanut butter and a drizzle of honey hehe. My perfect ‘bread’ spot in my house, in the winter, is on top of a bookshelf in my living room:) A girl or guy has gotta do, what you gotta do, to get that bread to rise;) Lynn