My first sourdough starter success. Oatmeal whole wheat with a hint of maple syrup. This is bread to make when you have leftover oatmeal from breakfast, which I did.
The crust is lovely, thick and crunchy, the crumb is soft and airy. I am so, so pleased with how this came out. Bella said it was just like bread from a commercial baker.
I adapted, this Oatmeal Sourdough recipe, using whole wheat instead of bread flour and maple syrup instead of molasses or honey.
1 cup sourdough starter
1 cup cooked oatmeal
1 ½ cups water, warm
2 tbsp molasses or honey (or maple syrup)
1 tbsp salt
1 tbsp oil
3.5 – 4 cups bread flour (or whole wheat flour)
Combine all ingredients in a large bowl. Add in the flour gradually until the dough comes together into a ball. Turn out dough onto a floured surface, adding extra flour if necessary, and knead until dough is smooth and somewhat firm. Place into an oiled bowl, cover with plastic wrap, and let rise at least 4 hours or overnight.
After the first rise, turn dough out onto a floured surface. Gently deflate it and shape it into a round loaf. Transfer loaf to a parchment lined baking sheet and let rise, covered with a clean dish towel, for 1-1 1/2 hours. Preheat oven to 425F.
Slash dough two or three times with a sharp knife. Bake at 425F for 40 minutes. The bottom of the loaf will sound hollow when tapped when the bread is done.
Allow bread to cool on a wire rack and come to room temperature before slicing.