I really like finding simple ways to make sourdough a little more interesting, and adding oatmeal turned out to be a great one. This Sourdough Oatmeal Bread has the familiar tangy flavor of sourdough, along with a mild nutty sweetness from the oats. The oatmeal also helps give the bread a softer, more tender crumb while still keeping that hearty homemade texture I like.
Oats bring some nice nutritional benefits to the loaf too. They’re a good source of fiber, including beta-glucan, a soluble fiber that can help support healthy cholesterol levels and heart health. Oats also provide nutrients such as manganese, magnesium, iron, and B vitamins. Combined with the slow fermentation of sourdough, they make this bread feel a little more wholesome without making it taste like “health food.”
It’s great toasted in the morning, makes an excellent sandwich bread, and is just as good warm with a little butter. If you already enjoy making sourdough, this is an easy way to change things up while adding a little extra flavor, texture, and goodness to every loaf.
- 125g rolled oats
- 500g bottled purified water
- 250g sourdough starter mix
- 150g bottled purified water
- 725g bread flour
- 20g salt