No Knead Oatmeal Sourdough – Make it Healthy and Delicious

A HEALTHY AND DELICIOUS no knead Oatmeal SOURDOUGH BREAD

After learning the basics of bread baking I branched out by creating my own sourdough starter. Then I started baking sourdough breads. Once I mastered basic sourdough, I started to experiment with varying ingredients and flours. There are hundreds of flours and grains plus endless combinations to be tried. I’ll never get bored of experimenting! You benefit from my endless experimentation since I love to record my experiences for you to enjoy. Like this recent no knead oatmeal sourdough recipe, Oatmeal White Sourdough Bread – Make it Healthy and Delicious! This is a winner, so come along and see if you agree.

New to bread baking? Check out these fundamental posts to get going:

Sourdough Starter

Step-by-Step e-book on How to Cultivate a Starter and Bake Your First Bread.

12 Steps To Perfect Bread

Learn the 12 steps used the world over to bake perfect bread.

Recommended Tools

Essential Bread Baking Tools and Cookbooks.

why i think you will like this no knead oatmeal sourdough

Have you tried my hearty and healthy oatmeal bread made with rye sourdough starter, whole wheat flour and oatmeal? This recipe differs in that it uses a white sourdough starter, white bread flour, and only the thick rolled oats for whole grains. Why? This allows the oats to shine in this bread. The flavor is not masked by the other whole grains, instead you can really taste the oatmeal. Winner. If you prefer the added whole grains for health, then try the other bread, it’s also no knead and delicious, more earthy in flavor.

what does no knead bread mean?

“No knead bread” refers to a style of bread making that does not require a mixer or a long hand-kneading process (or building muscles)! Kneading develops gluten. Gluten is the weblike structure that holds in the CO2 bubbles produced by the yeast. The no knead process is a simple alternative way to develop gluten (without the muscles). Instead, the process uses stretching of the dough and time to develop gluten.

Why should you try making no knead bread?

Many people prefer the no fuss style of no knead bread. It is a long process, about 12-24 hours. This makes it much easier to fit into a busy life style, rather than 3-4 hours for kneaded bread. The process can even be elongated by retarding the dough (slowing down yeast development) in a cool location, like the refrigerator. Plus, the bread is made in one bowl without a mixer. So, overall, this is the choice of busy people who want simple, delicious, homemade bread without the fuss.

no knead process in 6 easy steps

A Quick discussion on oats used in this recipe

Oats grow exactly as wheat does, on a stalk in a field. It is harvested and can be processed just as wheat is done. Essentially, what it means, is you can purchase a variety of oats on the market: Whole oat kernels, steel cut oats (chopped kernels), rolled oats (both thick and thin), quick-cooking oats, and oat flour, to name a few. For this particular recipe, I chose organic thick rolled oats.

sharing is caring

Ready to try? Great let’s get to it and make this No Knead Oatmeal Bread. You can make one or two of these loaves of bread. If you make two, share with friends, a neighbor, coworker, etc. Help me with my website’s vision, Bake One Share One – Great Bread for All! Also, take a picture of your results, post to FB, IG or Twitter and tag @christinasbreadbakes. I love to see your bakes! Well, Bread Bakers, until next time, happy baking!

No Knead Oatmeal Sourdough

Christina

This is a white sourdough full of the healthy goodness of whole grain, rolled oats. All my bread recipes follow the 12 Steps of Bread Baking, click to find out more. Recipe makes one large or two small loaves of bread.

5 from 7 votes

Print Recipe

Prep Time 2 hours hrs

Proof Time 6 hours hrs

Course bread, bread starter, Breakfast, breakfast for dinner, lunch

Cuisine American

Servings 1 Loaf

Ingredients

  

• 200 g White Sourdough Starter
• 400 g Warm Water 100° F
• 100 g Thick Rolled Oats like Bob's Red Mill Organic
• 450 g Bread Flour
• 11 g Sea Salt

Topping

• 3 T Thick Rolled Oats

Instructions

 

1. Scaling

• Weigh all ingredients using a digital metric scale.
  

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 and folding over the middle so the salt is enclose.
  
• Next, cut through the dough with two fingers to mix in the in the sea salt. Fold the dough once more and turn it over so the folds are on the bottom.
  
• Cover and set aside for 10 minutes.
• First Fold: Fold the dough again by pulling up on the outside and folding over the middle about 6-8 times.
  
• Turn the dough over so the folds are on the bottom.
  
• Cover and set aside for 30 minutes. Second Fold: repeat fold according to last step. Third & Fourth Fold: Repeat twice more waiting 30 minutes between folds, for a total of four folds.

3. Bulk Fermentation

• After the fourth fold, cover and set the dough aside to bulk ferment. This may take 4-6 hours depending on the temperature. Warmer temperature promotes yeast growth so the bulk fermentation will happen quicker.
  

4. Folding (sometimes called Punching)

• Once dough has doubled dump it on to a floured work surface. Using floured hands, press gently down on the dough to express some air.
  

5. Dividing

• This recipe makes one large loaf of bread, so no dividing is necessary.

  Hint: If you prefer two smaller loaves of bread, you can divide the dough in half at this step.

6. Preshaping/Rounding

• Pull the outside edges of the dough to the middle until you have all the edges gathered in the center. Pinch them together.
• Flip the dough over so the seam side is facing down.
  

7. Bench Proof/Resting

• Allow the dough to relax on the counter for 5-10 minutes. Meanwhile, prepare the banneton (if using) with a sprinkle of oats.
  

8. Makeup and Panning

• Finish forming the dough into a tight ball by cupping hands and pulling the ball towards yourself. Turn it a quarter turn, and pull again. Finish by turning the ball around on the counter to tighten it.

  Hint: If the ball is not tightening, try cleaning some of the flour from the counter. Less flour will create more friction allowing the ball to tighten.

9. Proofing

• Place the ball seam side down into the bannteon.
  
• Set aside for 45-60 minutes at room temperature to proof. Or set inside the refrigrerator to proof for 8-24 hours. A long, cold proof will develop more sourdough flavor in the final bread.

10. Baking

• Place a Dutch oven with lid into a cold even. Set oven for 475°F/250°C. Preheat for 45 minutes.
• Remove Dutch oven and take the lid off. Caution! It will be hot.
• Gently turn the dough ball upside down into the hot Dutch oven so the bottom is face up.
  
• Replace lid and put Dutch oven into the oven. Bake for 30 minutes. Remove lid. Bake 6-8 minutes longer, depending on preferred crust color (photo shows color after 30 minutes baked with lid on). I like it darker, so would bake it for another 6 minutes.
  

11. Cooling

• Allow the bread to cool on a rack for at least 20 minutes before cutting and eating.
  

12. Storing

• The loaf of bread can be stored cut side down on a cutting board for 24 hours. After 24 hours, either put it in a plastic bag for up to two more days or slice bread and store in the freezer.

Keyword easy bread, Easy sourdough, oatmeal, Oatmeal Bread, sourdough, Sourdough bread