The oatmeal sourdough sandwich loaf is a delightful combination of wholesome ingredients, creating a bread with a hearty texture and a subtle nutty flavor from the oats. Its crust boasts a golden-brown hue, and the interior is soft with a slight chewiness, making it an ideal choice for sandwiches.
For kids' lunches, this loaf adds a nutritious twist to their meals. Beyond its taste, the oatmeal sourdough sandwich loaf makes yummy classic PB&J togrilled cheese..
Parents can appreciate the nutritional benefits of the oats and the natural fermentation in sourdough, while kids enjoy the delicious and wholesome experience of their sandwiches. It's a win-win that combines taste, texture, and nutrition in a loaf that's not only good for them but also fun to eat.
Ingredients:
Leavin:
15g active sourdough starter
25 g strong bread flour
5 g wholegrain flour
30 g water.
Soaker:
50g oats
100 g any milk/water
15g ghee/ butter
Main dough:
255 g strong breadflour
75 g Rye flour (any wholemeal flour)
198 g water (60%)
66 g leavin (20%)
6.6 g sea salt (2%)
30 g honey
Saoker (All of above)
20-25g olive oil
Step-by-step instructions:
Step 1:
Toast the oats in butter until golden brown.Then add anymilk/water to it and simmer it until all the liquid is absorbed. Cover it and let it cool down.
Step 2:
Prepare Levain-- Mix the ingredients for the levain 4-5 hours before making the main dough. Cover the mixture and let it rise in a warm spot until it doubles or triples in size and becomes bubbly. This can be done in the morning around 7 am.
Step 3:
Mix in flour, water, leavin, soaker and honey until it's all incorporatedand set it aside to autolyse for 1 hour.
Step 4:
Mix in sea salt and then olive oil gradually. Mix in by hand or mixer. The dough will be sticky and wet. Mix it until then dough comes together. You can even use slap and fold technique over here to bring the dough together.
Step 5:
Cover and let it proof for 4-5 hrs at 78F-80F. During this time perform 2 stretches and folds to develop gluten and strengthen the dough.
Step 6:
The dough should look lighty and puffy. At this time you can transfer the dough to the fridge for overnight proofing.
Step 7:
Next day morning take the dough out of the fridge. Dust your surface with flour. Then deflate the dough on the floured surface and shape it into a loaf as shown in the picture. Then lightly spray the loaf with water and roll it in oats. Then place the loaf covered with oats facing up in a greased loaf pan (I have used a 9x4 loaf pan).
Step 8:
Cover the loaf pan with a damp cloth or a plastic cover and let the dough rise again at 76f-80 f until it reaches the rim of the pan. This will take around 4-5 hours.
Step 9:
Preheat the oven at 375 F during the last stages of the second rise.
Step 10:
Bake the loaf in the pre heated oven for 35-40 minutes, or until the top is golden brown.
Step 11:
Allow the loaf to cool in the pan for a few minutes,then remove it from the pan and transfer it to a wire rack to cool down completely before slicing.
Enjoy your homemade oatmeal sourdough sandwich loaf!
If you want to bake it the same day then after step 4, follow step 6. Cover the loaf and let it rise until it reaches the rim.This will take another 1-2 hours. Then follow steps 8-10 for baking.
Comments