Best 4 Sourdough Oatmeal Potato Bread Recipes

BEST EVER SOURDOUGH OATMEAL BREAD

Steps:

• Mix all ingredients in a large bowl or your stand mixer bowl.
• Combine until a loose dough forms. Cover and let sit 30 minutes.
• Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
• Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
• Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
• If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
• When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.

SOURDOUGH POTATO BREAD

Steps:

• Put the flours, salt, mashed potato and sourdough starter in a large bowl.Stir in the potato cooking water to make a wet dough, mixing very well to ensure everything is combined.Cover the bowl and leave overnight (12-16 hours).
• The dough should be well risen and very bubbly. Leave a little longer if necessary.
• Scrape the dough out of its bowl and onto a floured worktop.If making 2 small instead of 1 large loaf, divide the dough in half.Fold the dough several times to shape it to the proving basket(s) or tea towel-lined bowl(s).Cover and leave on the worktop to rest for 10 min.
• After 10 min, dust the proving basket(s) or tea towel(s) with fine polenta, cornmeal or flour and put the dough inside.Cover and leave for 1 hour - 1.5 hours until the depression left by a finger pressed into the dough slowly rather than quickly springs back.In the meantime: preheat the oven to its highest setting and put inside one or two cast iron pots or Dutch oven(s) including lids.
• When ready to bake, remove the pot(s) from the oven and carefully flip the dough from the proving basket(s) or bowl(s) into the pot(s).Slash the top(s), replace the lid(s) and place in the oven.Immediately turn the heat down to 240C/220C Fan/Gas 9.Bake for 30 minutes without removing the lid(s).
• After 30 minutes, reduce the heat to 220C /200 Fan /Gas 7.Remove the pot(s) from the oven, take the bread(s) out, then return to sit directly on the oven shelf. Bake for a further 10-15 minutes until the bread is cooked through (should sound hollow when tapped underneath).If necessary, reduce the oven temperature to stop the crust over browning before the bread is finished baking.
• Place on a wire rack to cool before eating.Bread should keep at least 3 days but can be successfully frozen.Tip: slice before freezing so you can just take out as much as you need.

SOURDOUGH OATMEAL POTATO BREAD

Steps:

• Place ingredients in bread machine pan in the order that they are listed.
• Select dough cycle and press start.
• Turn dough out on lightly floured surface and shape into desired loaf.
• Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
• Be patient, this can take several hours, depending upon how active your sourdough culture is.
• Uncover and bake at 350 degrees F for about 30 minutes, or until done.
• Immediately turn out of pan and cool on wire rack.
• Brush top crust with butter for a soft crust, if desired.
• NOTE: You can use part whole wheat flour (up to 1 1/2 cups) in place of all white flour.
• I recently made this and used only 1/2 cup of whole wheat flour.
• It made a very nice, light wheat bread.

OAT AND POTATO BREAD

Steps:

• Cook potato in enough water to cover.
• Drain, retaining the water.
• Measure 140 ml of potato water into a small bowl and set aside to cool to lukewarm. Don't discard the rest of the potato water - to this add the oats to soften.
• Mash the potato well with a little of the milk.
• When the potato water in the small bowl has cooled to lukewarm, add the yeast. Set this aside until it has a good frothy "head".
• Mix remainder of milk and oil together.
• Sift flour and salt into large bowl and make a well in centre.
• Add the milk and oil, the mashed potato, frothy yeast, and the softened oats.
• Mix well and knead until smooth and elastic - more flour may be needed but try to keep the dough as soft as possible.
• Set aside to rise until double in size.
• Knock back and knead very lightly.
• Allow to rise a further 30 minutes and then divide into three and form into cob loaves.
• Glaze with beaten egg and sprinkle with your choice of topping. I use either sesame seeds, poppy seeds or oats.
• Bake 220 celsius for about 40 minutes.