Adapted recipe from Alexandra’s Bread Toast Crumbs cookbook to use sourdough. After soaking the oatmeal and mixing the flours I had to add additional water then additional flour.
Ingredients
- 100g (1 cup) old fashioned oats
- 1c boiling water
- 1/2c maple syrup
- 100g sourdough starter
- 228g (2 1/4 cups) all purpose flour
- 128g (1 cup) whole wheat flour
- 2t instant yeast
- 2t kosher salt
- 2T butter
Steps
- add oat, maple syrup to boiling water in small boil, let sit for 10m
- mix flours, salt, yeast, starter in large bowl
- add oat mixture, mix with wooden spoon
- add additional water and flour until forms a ball
- let sit for 1 to 1.5 hours until doubles in size
- butter generously 2 1 quart bowls
- divide dough into 2 balls, add each to bowl
- preheat oven to 375
- let sit 20m until dough rises to bowl top
- bake for 40m until bread reaches 200F and is golden color
- remove from bowl let cool on wire rack for 30m before slicing
