As you may have noticed, baking sourdough bread can be a gateway to making more of your food from scratch. After four years we hardly eat any processed foods anymore and I enjoy making as much as possible myself. Other than saving money, I also know what ingredients are in our food. Given the amount of chemicals in commercially produced food, this is a major advantage in my opinion.
You may have seen my article about making my own oatmilk. I quite enjoy the milk and have the production down to a fine art. It only takes a few minutes. But I always regret having to dispose of the pulp left over after filtering. I decided to integrate this pulp into my sourdough bread.
Sometimes, developing recipes can take a long time. This one took quite a few tries to get it right. I learned that two considerations are important to keep in mind:
- When you make oatmilk the ingredients need to be as cold as possible to avoid it getting slimy. When you add this cold pulp to your dough, the temperature drop can significantly slow down the fermentation process. It is important to warm up the oats before adding them unless it is very warm in your kitchen.
- It can be hard to tell how much water is in your pulp. Reduce the amount of overall water at first and wait until the first stretch and pull to see if you need to add more water (or oatmilk).
I like adding sunflower seeds to the bread but you can play with other inclusions. The bread is light and soft and smells delicious.
I would love to hear how yours turned out! Please leave a comment or send me a message.
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Ingredients
- 60 grams Starter fed, bubbly active starter
- 366 grams lukewarm water
- 100 grams organic sprouted Spelt Flour
- 150 grams organic Whole Wheat Four
- 250 grams Bread Flour
- 100 grams pulp from making oatmilk I have a recipe for that 🙂
- 9 grams Salt
- 50 grams Sunflower seeds optional
Instructions
- Mix the sourdough starter and the water in a large bowl.60 grams Starter, 366 grams lukewarm water
- Roughly mix the liquid and the flour. Do not add the salt yet.Cover with a damp kitchen towel and let rest for 30 minutes.100 grams organic sprouted Spelt Flour, 250 grams Bread Flour, 150 grams organic Whole Wheat Four
- Now is a good time to feed your starter!
- Warm up oat pulp to lukewarm (~100F)
- Add the salt and the oatmilk pulp as well as any inclusions. This stage is as close to kneading as it gets. If you think the dough is too dry, you can add some water now or wait a little.100 grams pulp from making oatmilk, 9 grams Salt, 50 grams Sunflower seeds
- Cover the bowl with a damp kitchen towel and place it in a warm location. After about one hour, stretch and pull the dough. Repeat twice more.
- When the dough has about doubled in size you can shape it with your hands into a round shape. It mainly depends on room temperature and how active your starter as to how long it will take to get to this stage. The rule of thumb is about seven hours.
- Place your bread into a banneton and cover it with a shower cap. Place it in the fridge for at least six hours. I usually leave it over night.
- Heat your oven to 450 degrees Farenheit (200 C). Score the loaf with at least one large slash so it rises in a controlled matter. I like simple scoring. Place it in the heated Dutch oven and place two ice cubes beside it to create steam.
- Bake for 20 minutes
- Take the lid off and bake for another 20 minutes
- Let your bread cool for at least two hours! The baking process continues during this time.
