Seeded Oat Sourdough Loaf

The Seeded Oat Sourdough Loaf is a hearty, artisanal bread infused with the earthy flavor of oats and the nutty crunch of various seeds. Its crust is golden and crisp, while the crumb inside is tender and chewy, with a delightful tang from the Sourdough fermentation process.

Baked to perfection, the Seeded Oat Sourdough Loaf is a feast for the senses and a nourishing staple that embodies the artistry and craftsmanship of traditional breadmaking. Finally, enjoy it sliced and toasted, spread with butter or jam, or paired with soups, salads, and sandwiches for a truly satisfying meal.

Seeded Oat Sourdough Loaf Ingredients

• Whole Wheat Flour
• Organic Bread Flour
• Sourdough Starter
• Warm Water
• Raw Honey
• Pink Salt
• Organic Poppy Seeds
• Sprouted Pumpkin Seeds
• Sprouted Oats
• Unsalted Butter

Crafting the Seeded Oat Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients.
   • Note: Only add 2 tbsp. of poppy seeds, pumpkin seeds, and 1 c. of oats.
2. Next, turn the mixer on a speed 2 until the dough begins to form, and then increase it to a speed 3-4 for about 2 minutes.
3. Then, turn the mixer off.
4. Next, remove the dough and place it into a Banneton or lightly oiled bowl.
5. Finally, cover the bowl with a kitchen towel and let it rest for 30 minutes.

Combine All of the Ingredients in a Bosch Universal Mixer

Turn the Mixer to a Speed 2 Until the Dough Forms; Increase the Speed

Place the Dough into a Lightly Oiled or Banneton Bowl

Stretching, Folding, and Rising the Dough

1. Once the dough has rested for 30 minutes, pull the dough out of the bowl and form it into a ball.
2. Next, place the ball of dough back into the bowl, cover it with a towel, and let it rise for 30 more minutes.
3. Then, pull the dough out of the bowl and gently flatten it on a lightly floured surface. Pull the edges of the dough into the center and then roll it into a ball.
4. Next, set the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour.
5. Then, repeat steps 3-5 two more times.
6. Finally, once the dough has been stretched, folded, and risen for a total of 4 hours, cover the bowl with a kitchen towel and let it bulk rise for an additional 4-6 hours (or until doubled in size).

Form the Dough Into a Ball; Let It Rise for 30 Minutes

Place the Edges of the Dough Into the Center, Roll It Into a Ball, and Let It Rise for 1 Hour; Repeat at Hours 2 and 3

Laminating and Forming the Seeded Oat Sourdough Loaf Dough

1. First, prepare a loaf pan by lining it with parchment paper or spraying it with Avocado oil.
2. Once the dough has bulk risen, place it on a lightly floured surface.
3. Next, sprinkle the extra poppy seeds, pumpkin seeds, and oats onto the dough. Gently press the seeds and oats into the bread dough.
4. Then, pull the sides of the dough into the center and press the seams together.
5. Next, carefully lift the Seeded Oat Sourdough Loaf dough into the prepared loaf pan.
6. Finally, cover the loaf pan of dough with a kitchen towel and let it rise for another 2-3 hours, or until the top of the loaf dough is puffed and just over the top of the bread pan.

After the Bulk Rise, Flatten the Dough and Sprinkle with Seeds and Oats

Pull the Sides of the Dough and Press the Seam Together

Carefully Place the Loaf Dough Into the Prepared Loaf Pan

Cover the Loaf Pan with a Towel and Let It Rise for 2-3 Hours; Slice a Slit in the Top of the Loaf

Baking the Seeded Oat Sourdough Loaf

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, melt a tablespoon of unsalted butter in the microwave, and brush the melted butter over the top of the bread dough.
3. Then, lightly sprinkle more poppy seeds, oats, and/or pumpkin seeds (if desired).
4. Finally, place the bread into the oven and bake for 30 to 35 minutes, or until lightly browned.

Brush Melted Butter on Top of the Loaf Dough; Sprinkle Seeds and Oats

Bake the Bread for 30-35 Minutes or Until LIghtly Browned

Serving the Seeded Oat Sourdough Loaf

1. Once the bread has baked fully, remove it from the oven and place it onto a wire rack to cool.
2. Next, let the loaf of bread cool to room temperature before slicing.
3. Then, using a Serrated knife carefully slice the loaf into thin slices.
4. Finally, serve the Seeded Oat Sourdough Loaf as individual slices slathered with butter, jam, sun butter, nut butter, honey, or avocado. Or, serve it as slices of sandwich bread with Chicken Salad, shredded meat, deli meat, etc.

Remove the Baked Bread from the Loaf Pan; Place on a Wire Rack

Thinly Slice the Loaf Using a Serrated Knife

Serve and Enjoy

Storing the Seeded Oat Sourdough Loaf

If you have leftovers of the Seeded Oat Sourdough Loaf or want to bake in bulk and freeze for a later date, I recommend slicing the loaf once it is fully cooled. Then, you will store the individual slices in airtight containers or bags. Next, you can individually toast the slices to reheat at a later date. Finally, the loaf will stay fresh for up to 3 months, in the freezer.

Recommended Products

Seeded Oat Sourdough Loaf

Yield: 1 Large Loaf or 2 Medium-Sized Loaves

Prep Time: 5 minutes

Cook Time: 35 minutes

Additional Time: 10 hours

Total Time: 10 hours 40 minutes

The Seeded Oat Sourdough Loaf is a hearty, artisanal bread infused with the earthy flavor of oats and the nutty crunch of various seeds. Its crust is golden and crisp, while the crumb inside is tender and chewy, with a delightful tang from the Sourdough fermentation process.

Print

Ingredients

• 1 1/2 c. Whole Wheat Flour
• 2 c. Organic Bread Flour
• 1 c. Sourdough Starter
• 1 2/3 c. Warm Water
• 2 tbsp. Raw Honey
• 1 1/2 tsp. Pink Salt
• 4 tbsp. Organic Poppy Seeds, Divided
• 4 tbsp. Sprouted Pumpkin Seeds, Divided
• 1 1/2 c. Sprouted Oats, Divided
• 1 tbsp. Unsalted Butter, Melted (to brush on before baking the loaf)

Instructions

Crafting the Seeded Oat Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients. (Note: Only add 2 tbsp. of poppy seeds, pumpkin seeds, and 1 c. of oats).
2. Next, turn the mixer on a speed 2 until the dough begins to form, and then increase it to a speed 3-4 for about 2 minutes.
3. Then, turn the mixer off.
4. Next, remove the dough and place it into a Banneton or lightly oiled bowl.
5. Finally, cover the bowl with a kitchen towel and let it rest for 30 minutes.

Stretching, Folding, and Rising the Dough

1. Once the dough has rested for 30 minutes, pull the dough out of the bowl and form it into a ball.
2. Next, place the ball of dough back into the bowl, cover it with a towel, and let it rise for 30 more minutes.
3. Then, pull the dough out of the bowl and gently flatten it on a lightly floured surface. Pull the edges of the dough into the center and then roll it into a ball.
4. Next, set the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour.
5. Then, repeat steps 3-5 two more times.
6. Finally, once the dough has been stretched, folded, and risen for a total of 4 hours, cover the bowl with a kitchen towel and let it bulk rise for an additional 4-6 hours (or until doubled in size).

Laminating and Forming the Seeded Oat Sourdough Loaf

1. First, prepare a loaf pan by lining it with parchment paper or spraying it with Avocado oil.
2. Once the dough has bulk risen, place it on a lightly floured surface.
3. Next, sprinkle the extra poppy seeds, pumpkin seeds, and oats onto the dough. Gently press the seeds and oats into the bread dough.
4. Then, pull the sides of the dough into the center and press the seams together.
5. Next, carefully lift the Seeded Oat Sourdough Loaf dough into the prepared loaf pan.
6. Finally, cover the loaf pan of dough with a kitchen towel and let it rise for another 2-3 hours, or until the top of the loaf dough is puffed and just over the top of the bread pan.

Baking the Seeded Oat Sourdough Loaf

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, using a bread lame or sharp knife, cut a slit into the top of the bread.
3. Note: This slit allows the bread to steam and bake evenly in the oven.
4. Then, melt a tablespoon of unsalted butter in the microwave, and brush the melted butter over the top of the bread dough.
5. Next, lightly sprinkle more poppy seeds, oats, and/or pumpkin seeds (if desired).
6. Finally, place the bread into the oven and bake for 30 to 35 minutes, or until lightly browned.

Serving the Seeded Oat Sourdough Loaf

1. Once the bread has baked fully, remove it from the oven and place it onto a wire rack to cool.
2. Next, let the loaf of bread cool to room temperature before slicing.
3. Then, using a Serrated knife carefully slice the loaf into thin slices.
4. Finally, serve the Seeded Oat Sourdough Loaf as individual slices slathered with butter, jam, sun butter, nut butter, honey, or avocado. Or, serve it as slices of sandwich bread with Chicken Salad, shredded meat, deli meat, etc.

Notes

Storing the Seeded Oat Sourdough Loaf

If you have leftovers of the Seeded Oat Sourdough Loaf or want to bake in bulk and freeze for a later date, I recommend slicing the loaf once it is fully cooled. Then, you will store the individual slices in airtight containers or bags. Next, you can individually toast the slices to reheat at a later date. Finally, the loaf will stay fresh for up to 3 months, in the freezer.

Nutrition Information:

Yield: 26 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 136mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 4g