Sourdough Oatmeal Potato Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST EVER SOURDOUGH OATMEAL BREAD



Best Ever Sourdough Oatmeal Bread image

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

2 cups active sourdough starter
3 cups unbleached all-purpose flour
1½ cups rolled oats (either old-fashioned or quick)
2 Tbsp olive oil
1½ tsp salt
3 Tbsp honey
1 - 1¼ cups lukewarm milk

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 POTATO BREAD



Sourdough Potato Bread image

Sourdough Potato Bread has great flavour, a moist, open crumb & a wonderfully chewy crust. Using my no-knead, overnight method it's incredibly easy too.

Provided by Moorlands Eater

Categories     Bread

Time 16h55m

Number Of Ingredients 7

500 g white bread flour
100 g rye flour
2 tsp salt
100 g mashed potato (at room temperature)
100 g sourdough starter
350 ml cooking water from the potatoes (at room temperature)
fine polenta or cornmeal for dusting (or use more white or rye flour)

Steps:

  • Put the flours, salt, mashed potato and sourdough starter in a large bowl.Stir in the potato cooking water to make a wet dough, mixing very well to ensure everything is combined.Cover the bowl and leave overnight (12-16 hours).
  • The dough should be well risen and very bubbly. Leave a little longer if necessary.
  • Scrape the dough out of its bowl and onto a floured worktop.If making 2 small instead of 1 large loaf, divide the dough in half.Fold the dough several times to shape it to the proving basket(s) or tea towel-lined bowl(s).Cover and leave on the worktop to rest for 10 min.
  • After 10 min, dust the proving basket(s) or tea towel(s) with fine polenta, cornmeal or flour and put the dough inside.Cover and leave for 1 hour - 1.5 hours until the depression left by a finger pressed into the dough slowly rather than quickly springs back.In the meantime: preheat the oven to its highest setting and put inside one or two cast iron pots or Dutch oven(s) including lids.
  • 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).
  • After 30 minutes, reduce the heat to 220C /200 Fan /Gas 7.Remove the pot(s) from the oven, take the bread(s) out, then return to sit directly on the oven shelf. Bake for a further 10-15 minutes until the bread is cooked through (should sound hollow when tapped underneath).If necessary, reduce the oven temperature to stop the crust over browning before the bread is finished baking.
  • Place on a wire rack to cool before eating.Bread should keep at least 3 days but can be successfully frozen.Tip: slice before freezing so you can just take out as much as you need.

SOURDOUGH OATMEAL POTATO BREAD



Sourdough Oatmeal Potato Bread image

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

1 1/4 cups proofed sourdough starter
1 cup milk
4 tablespoons margarine
1/4 cup sugar
1 1/2 teaspoons salt
3 1/2 cups bread flour
1/3 cup oatmeal
1/4 cup potato flakes

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



Oat and Potato Bread image

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

1 large potato
140 ml warm water, from cooking potatoes
280 ml milk
1 1/2 teaspoons dried yeast
1 teaspoon sugar
1 1/2 tablespoons oil
700 g flour
1 tablespoon salt
150 g rolled oats

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 recipes"

SOURDOUGH POTATO BREAD - ADDING SOURDOUGH TO AN …
sourdough-potato-bread-adding-sourdough-to-an image
2017-04-22 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


EASY SOURDOUGH OATMEAL BREAD - BREAD EXPERIENCE
easy-sourdough-oatmeal-bread-bread-experience image
2017-03-12 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


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


BUTTERMILK SOURDOUGH BREAD WITH HONEY AND OATS - BUTTER FOR ALL
2021-08-12 Add the flour and oats and stir them in until they are fully incorporated. Add a little more buttermilk if the dough is too dry. Remember that the oats will absorb some moisture, so it is best to have it on the moist side. Let the dough rest for 5 to 10 minutes. Do a series of stretch-and-fold kneading in the bowl.
From butterforall.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


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


SOURDOUGH BREAD WITH TOASTED OATS - SOURDOUGH&OLIVES
2017-09-21 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


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


SOURDOUGH POTATO BREAD RECIPE – MOTHER EARTH NEWS
2015-04-29 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


SOURDOUGH OATMEAL BREAD - TURNIPS 2 TANGERINES
2015-04-09 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


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


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


SOURDOUGH POTATO BREAD | THE PERFECT LOAF
2017-05-23 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 …
From theperfectloaf.com


OAT PORRIDGE SOURDOUGH - THE PERFECT LOAF
2014-06-18 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


SOURDOUGH OATMEAL BREAD RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


POTATO FLAKE SOURDOUGH BREAD - BAKING IT BEAUTIFUL
2021-06-17 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


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


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


BUTTER TOASTED OATMEAL SOURDOUGH BREAD - NATASHA'S BAKING
2021-02-12 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


SOURDOUGH OATMEAL BREAD #2 RECIPE - BAKER RECIPES®
2008-04-03 1/2 tb Yeast 3/4 c Oats 2 1/4 c Bread flour 1 tb Sugar 1/2 tb Salt 2 tb Oil 1 3/4 c Sourdough starter 2 tb Water. Date: Fri, 29 Mar 1996 16:59:52 -0500. From: Walt Gray [email protected] Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start.
From bakerrecipes.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


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


RECIPE FOR SOURDOUGH OATMEAL BREAD - COOKING MANAGER
2014-06-12 Heat oven to 200 degrees C. (375 F.) Place the loaves in the oven and immediately turn the heat down to 180 degrees C. (350 F.) Bake for about 50 minutes, until the crust is dark brown. Preparation time: 20 minute (s) Cooking time: 9 hour (s), mostly for rising overnight. Number of servings (yield): 8.
From cookingmanager.com


SOURDOUGH OATMEAL BREAD: NO FUSS SOURDOUGH PORRIDGE …
2021-05-17 Autolyse the sourdough starter, water, oatmeal, flour and salt. Add additional whole oats via stretches and folds or lamination. Bulk ferment the dough. Shape the dough, adding oats to the banneton before placing the dough inside. Cold …
From pantrymama.com


HONEY OATMEAL SOURDOUGH SANDWICH LOAF - NATASHA'S BAKING
2020-09-15 Here is the recipe. Ingredients. 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 ...
From natashasbaking.com


SOURDOUGH POTATO BREAD | THE FRESH LOAF
Mix 80 grams of bread flour, 100 grams of water, and about 50 grams of mature liquid starter (125%). If you use a stiff starter add enough additional water to bring the total hydration to 125%. Cover and let stand at 70 to 75 degrees F. Cook the potatoes: If you haven't already done so, bake or boil some potatoes.
From thefreshloaf.com


DELICIOUSLY SIMPLE SOURDOUGH HONEY OAT BREAD RECIPE
2021-10-20 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


SOURDOUGH OATMEAL BREAD | OREGONIAN RECIPES
2016-06-27 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


HONEY OAT SOURDOUGH BREAD RECIPE - THE PANTRY MAMA
2020-10-07 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


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


SOURDOUGH OATMEAL POTATO BREAD ARCHIVES - 300,000+ RECIPES
“I created this combination and was very pleased with the results.”
From recipefuel.com


OATMEAL BREAD- NO KNEAD SOURDOUGH RECIPE - HOMEMADE FOOD …
2021-02-14 At the end of the autolyse, sprinkle the salt ove the dough. Now drive the salt in with your fingers. Make a loose ball of the dough and begin stretch and folds.
From homemadefoodjunkie.com


OLD-FASHIONED OATMEAL BREAD - KING ARTHUR BAKING
Instructions. Combine the boiling water, oats, oil, and molasses in a large bowl, or in the bucket of your bread machine set on the dough cycle. Stir, and allow to cool until barely warm, about 15 to 20 minutes. Weigh your flour; or measure it by gently spooning it …
From kingarthurbaking.com


SOURDOUGH OATMEAL BREAD | THE FRESH LOAF
SourDough Oatmeal Bread. Hmmm..... Pulled out Bernards Book and found the recipe .... calls for 2 cups quick cooking oats ---- Just picked up a 3# bag of old-fashioned oats - to use in Struan and in a recipe for FarmHouse Bread .... maybe add a little more water -- calls for 2 cups hot water - increase to 2 1/4 cups .... will post and let you ...
From thefreshloaf.com


POTATO FLAKE SOURDOUGH STARTER AND BREAD RECIPE - THE SPRUCE EATS
2021-03-17 Remove the starter from the fridge and let it come to room temperature. 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.
From thespruceeats.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


SOURDOUGH OATMEAL PANCAKES (SO EASY!) | VANILLA AND BEAN
First, into the pitcher of the blender, add the whole rolled oats, sourdough discard, milk (whole or dairy free – I like homemade cashew milk ), vanilla, and maple. Cover the bowl with a tea towel and rest overnight at room temperature. Second, the next morning, add the eggs, salt, baking powder and soda to the batter.
From vanillaandbean.com


POTATO SOURDOUGH BREAD
2020-12-12 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


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 »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #sourdough     #breads     #oven     #bread-machine     #grains     #dietary     #comfort-food     #yeast     #pasta-rice-and-grains     #taste-mood     #equipment     #small-appliance     #number-of-servings

Related Search