Sourdough oat and wheat bread, No yeast or dairy or oil

This piquant bread recipe is a fascinating test in patience :-) Prepare the soaker of rolled oats in the morning so that you can develop the dough in the evening and the bulk fermentation can happen overnight. The tart and tangy sandwich bread can be baked the next morning. Enjoy the process :-)

 

The elements are...

 

For the soaker,

Rolled oats - 100g

Water - 105g

 

For the dough,

Sourdough starter - 150g

Almond milk - 230g

Date sugar - 17g

Wheat flour - 400g

Salt - 1/2 tsp

 

 

 

 The process...

In a small bowl, prepare the soaker by adding water to the oats. Set aside for 8 hours or overnight.

 

 

In a big bowl, mix sourdough starter and almond milk Add in wheat flour, salt, date sugar and stir with a spatula. 

 

 

 

 

Then mix with hand until all the dry flour is incorporated. Cover with a damp kitchen towel and let it rest for 30 minutes.

 

 

 

Add the soaker on top of the dough and knead with hand to blend it with the rest of the dough. The dough will be sticky. Cover again with a damp towel for 30 minutes.

 

 

  

 

 

Do the envelope fold by pulling the dough from each side and folding to the middle. Let it rest again for 30 minutes, covered with a damp towel. Repeat envelope fold at least 2 more times with 30 minutes rest time in between.

Cover with damp towel and let the dough rest overnight or for 8 to 10 hours for the bulk fermentation to happen. The dough will double in size.

Dimple the dough with your fingers. Sprinkle flour only if the dough is too sticky to handle.

 

 

Knead dough into the shape of a sandwich bread. Grease bread baking tin and place dough inside it. 

 

 

 

 

Cover with towel for 2 hours or until the dough rises above the lip of the bread tin.

 

 

 

 

 

Score the dough. Lightly wet the top of the dough and sprinkle rolled oats.

 

 

 

 

 

Preheat oven to 200C. Bake for 50 minutes. When the first 20 minutes are up, lightly tent the bread with a tin foil to prevent over browning of the top of the bread.

Allow to cool in pan for an hour. Slice and relish the stunning bread with cucumber and tomato slices.