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Oatmeal and Rye Sourdough

3.08.15 By nick Leave a Comment

oatmeal and ryeIt’s been warm here in Central PA for the last few weeks so it’s a wonder that I concocted this recipe.  Oatmeal and Rye make me think that it would pair well with hearty soups or stews but, as it turns out, this light and tangy bread is a nice companion to PB&J, butter, eggs, or just about anything else.  The flavors are pretty subtle but definitely there.  It’s certainly a bread whose recipe I’ll keep around and I’ll probably try it again this winter, maybe with a hearty soup!

To make this loaf, I started with my mature levain, which is just a 100% hydration AP flour starter.  I added 25g of it to 100g of rye flour and 100g of King Arthur AP flour, resulting in what I dub the yin-yang starter for the weak AP flour and the strong rye.

starter

I then added enough water to make it a 100% hydration starter, or 225g.  After about 10 hours my starter was alive, bubbly, smelling healthy, and looking good!

rye starter

I then proceeded as follows.

  • 350g of the starter
  • 600g of KA AP flour
  • 100g of freshly milled oat flour
  • 425g of water
  • 25g of salt

Mix all the ingredients together and let sit for 30 minutes.  Stretch and fold every 30 minutes for the first 3 hours per the Tartine book method.  After the last stretch and fold, divide the dough and preshape.  Let the dough relax and shape, then place in your proofing basket.  I put my loaves in the refrigerator overnight but you could let it rise for another 2-3 hours and bake right away.  It was hot in our kitchen so I decided to wait until it was a bit cooler the next day.

  • Preheat your oven to 450°F.
  • Turn your proofed loaf on to a peel and slash the bread as desired.
  • Cook under steam for the first 15 minutes and complete without steam until done, roughly 30 minutes more.

 

Filed Under: Bread Tutorials Tagged With: baking, bread, cheese tray breads, oat flour bread, oat flour sourdough, oatmeal bread, recipe, rye, rye batard, rye sourdough, sourdough, wild yeast

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My name is Nick, an amateur bread baker living in Pennsylvania. I have been making bread since my neighbor in grad school showed me that you could make great bread at home and have fun doing it. Since then I've been hooked and am always looking for ways to improve my baking. Find out more about me and let's get baking together!

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