Sourdough Oatmeal Potato Bread Food
BEST EVER SOURDOUGH OATMEAL BREAD
Just as oatmeal bread is a good way to start moving to whole grain bread, oatmeal sourdough is a good way to introduce sourdough bread. It's a bit lighter than many sourdoughs, with a softer texture.
Provided by Renee Pottle
Categories Bread
Time 50m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large bowl or your stand mixer bowl.
- Combine until a loose dough forms. Cover and let sit 30 minutes.
- Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
- Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
- Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
- If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
- When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.
SOURDOUGH OATMEAL POTATO BREAD
Make and share this Sourdough Oatmeal Potato Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 4h30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place ingredients in bread machine pan in the order that they are listed.
- Select dough cycle and press start.
- Turn dough out on lightly floured surface and shape into desired loaf.
- Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
- Be patient, this can take several hours, depending upon how active your sourdough culture is.
- Uncover and bake at 350 degrees F for about 30 minutes, or until done.
- Immediately turn out of pan and cool on wire rack.
- Brush top crust with butter for a soft crust, if desired.
- NOTE: You can use part whole wheat flour (up to 1 1/2 cups) in place of all white flour.
- I recently made this and used only 1/2 cup of whole wheat flour.
- It made a very nice, light wheat bread.
OAT AND POTATO BREAD
Make and share this Oat and Potato Bread recipe from Food.com.
Provided by ballarat
Categories Yeast Breads
Time 3h40m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- Cook potato in enough water to cover.
- Drain, retaining the water.
- Measure 140 ml of potato water into a small bowl and set aside to cool to lukewarm. Don't discard the rest of the potato water - to this add the oats to soften.
- Mash the potato well with a little of the milk.
- When the potato water in the small bowl has cooled to lukewarm, add the yeast. Set this aside until it has a good frothy "head".
- Mix remainder of milk and oil together.
- Sift flour and salt into large bowl and make a well in centre.
- Add the milk and oil, the mashed potato, frothy yeast, and the softened oats.
- Mix well and knead until smooth and elastic - more flour may be needed but try to keep the dough as soft as possible.
- Set aside to rise until double in size.
- Knock back and knead very lightly.
- Allow to rise a further 30 minutes and then divide into three and form into cob loaves.
- Glaze with beaten egg and sprinkle with your choice of topping. I use either sesame seeds, poppy seeds or oats.
- Bake 220 celsius for about 40 minutes.
Nutrition Facts : Calories 1263.9, Fat 15.9, SaturatedFat 3.9, Cholesterol 12.8, Sodium 2387.6, Carbohydrate 239.8, Fiber 14.6, Sugar 3.5, Protein 37
More about "sourdough oatmeal potato bread food"
SOURDOUGH POTATO BREAD - ADDING SOURDOUGH TO AN …
Combine flour, potato flakes, sugar, yeast and salt in a bowl. Measure milk and olive oil. Combine and warm (~95°F, 35°C). Add milk/olive oil and flour mixture to the mixer bowl going back and forth. Knead 8-10 minutes. …
From onbreadalone.com
From onbreadalone.com
EASY SOURDOUGH OATMEAL BREAD - BREAD EXPERIENCE
Day 1 - Prepare the Dough. Place the sourdough starter in a medium bowl. Weigh/measure the wet ingredients (water, honey, milk, melted butter), and mix together. Add the wet ingredients to the starter and stir with a …
From breadexperience.com
From breadexperience.com
SOURDOUGH BREAD WITH ROLLED OATS RECIPE
Rest for 1 hour. After 1/2 hour preheat the oven to 250°C and line a baking tray with baking paper. Once the full hour is up (and the dough has doubled in size), carefully turn out the dough onto the baking tray. Make a few …
From thebreadshebakes.com
From thebreadshebakes.com
OAT AND POTATO BREAD - KAREN'S KITCHEN STORIES
Instructions. Whisk together the flour, yeast, salt, 3 tablespoons of the rolled oats, and the milk powder. Add the potatoes to the bowl of a stand mixer and mix in the butter. Add the dry ingredients and the water, …
From karenskitchenstories.com
From karenskitchenstories.com
SOURDOUGH OATMEAL BREAD: NO FUSS SOURDOUGH PORRIDGE …
Use a food processor to chop some rolled oats into a finer "oatmeal". Autolyse the sourdough starter, water, oatmeal, flour and salt. Add additional whole oats via stretches and …
From pantrymama.com
4.8/5 (11)Total Time 26 hrs 45 minsCategory Side DishCalories 2305 per serving
From pantrymama.com
4.8/5 (11)Total Time 26 hrs 45 minsCategory Side DishCalories 2305 per serving
- Autolyse:Weigh out your starter and water in a glass or ceramic bowl. Mix them together so that the starter is dissolved.Then add your flour, salt and chopped rolled oats and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together (see photo).Cover the dough with cling film or a tea towel and let it sit for around an hour.
- Forming Up Your Dough:Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
- Stretch & Fold:You need to add the whole rolled oats to your dough during the stretch and fold phase. It's very easy to do! Try to add the oats around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the oats on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.Optional - you can add the wholed rolled oats via lamination if you desire (see notes for extra info)
- Bulk Ferment:Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature in your home. (see notes)
SOURDOUGH OATMEAL SANDWICH BREAD – SOURDOUGH BAKERS GROUP
Process. Pour boiling water over rolled oats. Soak oats until temperature drops below 110 Fahrenheit (about 20 minutes). Stir in brown sugar and starter. Let rest for 30 minutes. Add butter, salt, and bread flour. Turn out onto counter and knead until smooth and not sticking to your hands (about 5 minutes). Place dough in greased bowl to proof.
From sourdoughbreadsupportgroup.com
From sourdoughbreadsupportgroup.com
SOURDOUGH OATMEAL POTATO BREAD RECIPE - FOOD.COM
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
RECIPE SOURDOUGH OATMEAL POTATO BREAD - YOUTUBE
Recipe - Sourdough Oatmeal Potato BreadINGREDIENTS:-1 1/4 cups proofed sourdough starter 1 cup milk 4 tablespoons margarine 1/4 cup sugar 1 1/2 teaspoons sal...
From youtube.com
From youtube.com
SOURDOUGH OATMEAL POTATO BREAD - PLAIN.RECIPES
Place ingredients in bread machine pan in the order that they are listed. Select dough cycle and press start. Turn dough out on lightly floured surface and shape into desired loaf. Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
From plain.recipes
From plain.recipes
POTATO SOURDOUGH BREAD STARTER RECIPE - THE SPRUCE EATS
Add the mashed potatoes to the potato water. Stir and set aside to cool until lukewarm. Stir in the yeast and warm water. Then mix in the bread flour, sugar, and salt. Cover the bowl with a clean kitchen towel and let it sit for 24 hours at room temperature. Pour the starter into a large jar or 2 smaller jars, cover, and store in the ...
From thespruceeats.com
From thespruceeats.com
POTATO SOURDOUGH BREAD
Combine the flour, salt, sugar, herbs, potatoes, and yeast in a large mixing bowl. Add the water and mix into a rough and ragged dough. Allow to sit for about 20 minutes. Add the starter on top of the dough.
From dorkylittlehomestead.ca
From dorkylittlehomestead.ca
SOURDOUGH POTATO BREAD RECIPE – MOTHER EARTH NEWS
Peel and dice the potato. Boil until tender. Drain and reserve ¾ cup of the cooking water. 2. Mash the potato and let cool to room temperature. 3. In a large bowl or a stand mixer bowl combine ...
From motherearthnews.com
From motherearthnews.com
BUTTER TOASTED OATMEAL SOURDOUGH BREAD - NATASHA'S BAKING
Preheat your oven to 500F, place a cast iron pan with the lid inside for 45 minutes – 1 hour. Remove the dough from the fridge. Flip it over on a parchment paper, score it with a sharp knife or a scoring lame . Transfer it on to the hot cast iron pan, cover with lid (to create steam for a beautiful and crusty crumb).
From natashasbaking.com
From natashasbaking.com
SOURDOUGH OATMEAL POTATO BREAD RECIPE - FOOD.COM
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk
From pinterest.co.uk
POTATO FLAKE SOURDOUGH BREAD - BAKING IT BEAUTIFUL
In a large mixing bowl, combine water, sugar, sourdough starter, oil, and 1 TBS instant yeast. Leave it for about 10 minutes, or until the yeast is active and foamy. Once the yeast is active, add in the salt, and about 5 cups of bread …
From bakingitbeautiful.com
From bakingitbeautiful.com
SOURDOUGH POTATO BREAD | THE PERFECT LOAF
Start at the top of the oblong loaf and with a single decisive stroke cut from top to bottom with a slight outward bend. Bake the loaves at 450°F (232°C) for 20 minutes with steam, then remove the steaming pans from inside the oven. Then, bake for an additional 30-35 minutes or until done.
From theperfectloaf.com
From theperfectloaf.com
SOURDOUGH BREAD WITH TOASTED OATS - SOURDOUGH&OLIVES
Preheat your oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below. Score each loaf along the side and place them in the oven. Pour some water on the plate below and bake each loaf in 30-40minutes. Lower the heat to 420ºF / 220ºC after 15-20 minutes. Let the bread cool on wire racks.
From sourdoughandolives.com
From sourdoughandolives.com
SOURDOUGH OATMEAL BREAD - RECIPE | COOKS.COM
3/4 cup sourdough starter, at room temp. About 7 cups all-purpose flour. 1/4 cup molasses or honey. 1/4 cup salad oil. 2 tsp. salt. 1 tsp. baking soda. In a large bowl, combine 1 cup of the rolled oats, the dry milk, and the hot water. Stir well, then let cool to 110°F. Meanwhile, whirl the remaining 1 1/2 cups rolled oats in a blender until ...
From cooks.com
From cooks.com
POTATO SOURDOUGH RECIPE FOR BREAD | THE SOURDOUGH CLUB
8 – 12 hours before you make your bread, put your starter in a bowl large enough to mix the whole recipe in. Add your water and potatoes and mix well. Stir in both the 00 and wholemeal flour, cover and leave for 8 – 12 hours. Let this rest in …
From thesourdoughclub.com
From thesourdoughclub.com
SOURDOUGH OATMEAL POTATO BREAD : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Recipes With Beans Vegetarian Best Bean Recipes …
From recipeschoice.com
From recipeschoice.com
RECIPE DETAIL PAGE | LCBO
1 To make starter, peel and dice potato; add to small pot with 1 cup (250 mL) cold water. Bring to a boil, cover and simmer over low heat for 20 minutes or until potatoes are very soft. Pour in ½ cup (125 mL) cold tap water. Whirl in a blender or food …
From lcbo.com
From lcbo.com
SOURDOUGH OATMEAL BREAD - UNPACKED
Sourdough oatmeal bread. A golden-brown loaf with a sweet tang. Jump to Recipe. Share on twitter. Share on facebook. Share on pinterest. Share on whatsapp. By Miriam Kresh Here’s a bread that’s just a little tangy, substantial and good. Sourdough oatmeal bread Print. Prep 11 hrs 30 mins. Cook Time 1 hr. Yield 2 medium loaves. Ingredients. For the sponge. ½ cup …
From jewishunpacked.com
From jewishunpacked.com
HONEY OAT SOURDOUGH BREAD RECIPE - THE PANTRY MAMA
Instructions. Autolyse: Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed). Then add your flour and salt and mix altogether with the end of a wooden spoon.
From pantrymama.com
From pantrymama.com
SOURDOUGH OATMEAL BREAD TURNIPS 2 TANGERINES
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.
From turnips2tangerines.com
From turnips2tangerines.com
POTATO WATER SOURDOUGH BREAD - THE BAKING NETWORK
Potato Water Sourdough Bread. The beautiful color, tender crumb and superb flavor of this loaf are a result of the potato water which is obtained from water in which potatoes have been boiled. I like to cut the potatoes into small pieces, boil them gently and allow them to start falling apart before straining them and using the water.
From thebakingnetwork.com
From thebakingnetwork.com
OATS—GOOD FOR YOU, AND SOURDOUGH BREAD TOO
Sprinkle a few oats over top if you like. Cover and let rise for about 1 hour. Preheat oven to 480°F [250°C] 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. Bake for 10 minutes at 480°F [250°C] then remove the steam pan.
From yoursourdoughstart.com
From yoursourdoughstart.com
POTATO SOURDOUGH BREAD | RECIPES | JAN
140 g (250 ml) white bread flour. Place the potato skins and water in a saucepan and bring to the boil. Cover the saucepan with a lid and let simmer for about 5 minutes, or until the water becomes cloudy. Place the skins and water in a blender and blend until smooth. Pass this mixture through a sieve and discard the pulp.
From janonline.com
From janonline.com
OATMEAL SOURDOUGH BREAD RECIPE | EAT SMARTER USA
Add whole wheat and rye flour with 7 ounces oatmeal and caraway seeds in a bowl. Make a well in the center and crumble in the yeast. Stir with about 2 ounces of warm water, cover, and let ret about 30 minutes.
From eatsmarter.com
From eatsmarter.com
OAT PORRIDGE SOURDOUGH | THE PERFECT LOAF
60ml olive oil. 270 ml bottled spring water (tap water in London is useless for bread making) 160g active levain (starter) 30 minutes autolyse, 2 2-hourly stretch and folds, 1 hour pre-shape, 1 hour shape & straight into the banneton then overnight in the fridge. 15 mins @ 450°F then 20 mins @ 420°F for a perfect loaf.
From theperfectloaf.com
From theperfectloaf.com
POTATO BREAD | KING ARTHUR BAKING
Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for an additional 15 to 20 minutes, until the bread is a deep golden brown, and a digital thermometer inserted into the center of one of the loaves registers at least 190°F. Remove the bread from the oven, and place the pans on a rack.
From kingarthurbaking.com
From kingarthurbaking.com
SOURDOUGH POTATO BREAD | RECIPES | MOORLANDS EATER
When ready to bake, remove the pot (s) from the oven and carefully flip the dough from the proving basket (s) or bowl (s) into the pot (s). Slash the top (s), replace the lid (s) and place in the oven. Immediately turn the heat down to 240C/220C Fan/Gas 9. Bake for 30 minutes without removing the lid (s).
From moorlandseater.com
From moorlandseater.com
SWEET AND SOFT HONEY OAT SOURDOUGH - BUTTER FOR ALL
Carefully pick up the dough using the corners of the parchment paper. Lower the dough into the Dutch oven and replace the lid. Place the Dutch oven back into the oven and bake covered for 25 minutes. After 25 minutes remove the lid and continue baking for 15 more minutes. This bread should bake for 40 minutes total.
From butterforall.com
From butterforall.com
POTATO SOURDOUGH – SOURDOUGH BREAD RECIPE
329g (11.615oz) At the same time as making the sourdough you can make the mashed potatoes. Divide the required amount (329g) by 0.91 to get a rough idea of how many uncooked potatoes are required. Peel the potatoes and cut into quarters, cover with water and simmer for approx 20 mins or until nice and soft. Drain and store in refrigerator over ...
From sourdoughbreadrecipe.com.au
From sourdoughbreadrecipe.com.au
HONEY OATMEAL SOURDOUGH SANDWICH LOAF - NATASHA'S BAKING
Sourdough starter. 7g sourdough starter; 35g water; 35g bread flour; Oatmeal soaker . 50g roller oats ; 200g hot boiling water; Dough. 300g bread flour (100%) 55g water, 30g soft or melted butter(10%) 30g honey,(10%) all porridge or soaker (250g) 60g of levain (20%) 6g salt (2%) 0.5 g dry yeast (optional, to reduce the sourness) Directions ...
From natashasbaking.com
From natashasbaking.com
SOURDOUGH APRICOT OAT BREAD - KING ARTHUR BAKING
Preheat the oven too 350°F. Grease a 9" x 5" loaf pan. In a large bowl, whisk together the flours, oats, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating until the first egg is absorbed before adding the next. Scrape the sides and bottom of the bowl.
From kingarthurbaking.com
From kingarthurbaking.com
SOURDOUGH HONEY OATMEAL DUTCH OVEN BREAD - WELCOME 2 OUR …
Instructions. With a dough hook or by hand, mix 305 grams water and 450 grams flour. Cover and let rest 1-2 hours. Soak the rolled oats in ¾ cup boiling water. Cover and set aside. Add sourdough starter to the dough. Mix only until combined. Let rest 30 minutes. Add salt.
From welcome2ourtable.com
From welcome2ourtable.com
SOURDOUGH OATMEAL BREAD | OREGONIAN RECIPES
Put starter in the bowl of an electric mixer, cover, and let sit overnight or longer. Add water to starter and let sit about 10 minutes. Add milk, butter, honey or molasses, and oatmeal. Mix until well incorporated. Add the wheat flour and mix, then the bread flour in 1/2-cup increments until a stiff dough forms that cleans the sides of the bowl.
From recipes.oregonlive.com
From recipes.oregonlive.com
OATMEAL BREAD- NO KNEAD SOURDOUGH RECIPE - HOMEMADE FOOD …
Score the boule across the top both directions to allow rising. ( or use your own method to score) This is our milk and honey sourdough bread scored as directed. lift the boule on the parchment paper and set it carefully into the HOT dutch oven. Cover and bake 20 minutes. Reduce oven temp to 400 degrees F.
From homemadefoodjunkie.com
From homemadefoodjunkie.com
NO KNEAD OATMEAL SOURDOUGH - CHRISTINA'S BREAD BAKES
2. Mixing. Mix sourdough starter and water to form a slurry. Mix in the thick rolled oats. Mix in the bread flour by hand (or with a Danish dough hook). Cover and set aside for 30 minutes. Sprinkle sea salt on top. Fold the dough by pulling on the outside …
From breadbakes.com
From breadbakes.com
DELICIOUSLY SIMPLE SOURDOUGH HONEY OAT BREAD RECIPE
Set aside to cool slightly. Pour the sourdough starter into a large mixing bowl or the bowl of a stand mixer. Add the remaining water and stir till thoroughly mixed. Add the egg, the honey and cooked oats mixture, the salt, the yeast (if using), and 2 cups of flour. Mix well.
From backtoourroots.net
From backtoourroots.net
RECIPE SOURDOUGH OATMEAL POTATO BREAD - FOOD NEWS
To a large bowl or stand mixer bowl, add 1 cup starter, bread flour, salt, sugar, oil, and warm water. Mix well. Using a dough hook or by hand, knead for 5 to 10 minutes until smooth and elastic. Put the dough into a greased bowl. Cover with a wet dish towel and let it rise in a warm place overnight or all day (about 12 hours).
From foodnewsnews.com
From foodnewsnews.com
OATMEAL SOURDOUGH BREAD RECIPE - A WONDERFUL DAILY BREAD
Mix the dough. To a medium bowl add: 450g bread flour, 200g whole grain spelt and 16g salt. Mix it to combine it. 450 g bread flour, 200 g wholegrain spelt flour, 16 g salt. Then add the cooled oatmeal. It’ll probably be clumpy, but you must break it up with your fingers so it doesn’t sit in clumps in the dough.
From foodgeek.dk
From foodgeek.dk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
