Oatmeal Sourdough Bread Recipe | An easy and healthy bread

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  1. DP Reply

    I don’t have spelt flour… can I substitute it?

    • You can use any whole grain or even bread flour if you want a whiter bread 🙂

  2. Carrie Reply

    Can I use unbleached all purpose flour in place of the bread flour

    • Yes, but you may need to lower the hydration. You need the consistency that I have in the video 🙂

  3. william ginder Reply

    I made the oat meal loaf the other day the only thing I did different ( i took the order from your experimental results) was I put the water in the bowl first then the starter then the cooked oats then the rest of the flour came out nice I will make this one again often I think.

  4. Maryam Reply

    Can this be made with the kitchenaid stand mixer

    • Absolutely. Mix it until it just comes together and let it rest for an hour, or mix it until it’s cohesive and then put it straight in the bulking container 🙂

  5. Lynn Bailey Reply

    Would steel-cut oats work in this recipe?

    • If you can make oatmeal with them, I don’t see why not. We don’t have steel cut oats here, so I don’t have any experience with them 🙂

  6. Leo Garcia Reply

    5 stars
    Hi! I just made this but used whole wheat because I didn’t have spelt. I was wondering why there are no stretch and folds. I couldn’t resist when I saw the dough after an hour and did three sets spaced 30 min apart before shaping. All came out well in the end. Wonder how it would’ve been different had I not done that.

    • While it’s a part of most sourdough recipes, stretch and folds are rarely needed. The long fermentation will develop the gluten all on its own. Unless you are doing super high hydration, try it out next time 🙂