Sourdough Oat & Seed Bread

I’m so excited to be sharing this recipe with you. Since I first started making it about 4 months ago, it’s been a weekly staple in my home. Every family member or friend that has tried it has asked for another loaf to be sent ASAP. It’s delicious on it’s own, however I recommend toasting it. And out of this world with some goat cheese or halloumi…but if you’re dairy free, definitely try it with some mashed avocado.
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I’m writing this post during Ramadan…and even though this is a perfect bread for breakfast, especially on the go for work, it’s also amazing to have for suhoor. The whole-grains and seeds help fill you up for longer than a regular slice of bread would.
I adapted the recipe from the cookbook of one of my favorite bakeries in London, Gail’s. I not only made it vegan but also made it completely whole-grain, and added some sourdough culture…or starter…or levain…it’s confusing how many terms are used for this incredible living thing that can make the most delicious bread without using yeast. I’ve added a note below on how you can easily make this without using a culture, but if you do go for it please! It’s the perfect way to get rid of any unwanted excess culture. Although I don’t believe you need to throw away any of the culture you have…but that’s a long story for another post!
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Now, this isn’t a bread that needs to be kneaded or given time to rise…it’s more of a savory quick bread…like a banana bread for example. Baking powder is used to help the bread rise, and the culture is added for flavor. I repeat don’t shy away from making it because you don’t have any culture, it will still be just as good.
I like making the bread in mini loaf pans. This recipe makes 3, and I usually keep 1 for me and give-away the other two. You can also make 1 bigger loaf or use a muffin pan. Using the loaf pan is better for slicing and toasting. It keeps well in an airtight container in the fridge for up to 1 week. And you can also freeze it for 1 month.
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You can use any combination of seeds you like, the more the better! That sprinkling of flaky sea salt at the end really adds a lovely flavor especially with the slightly sweet bread thanks to the molasses.
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I used whole-wheat flour in the recipe, but I’ve also made it using spelt with just as good results. Also didn’t notice any difference in taste or texture when I made it with buttermilk or oat milk. I’ve found this recipe to be very forgiving and handles substitutions very well. However, I haven’t tried to make it using gluten-free flours. If you do…please let me know how it turns out.

Sourdough Oat & Seed Bread

Cook Time: 30
Prep Time : 15
Total Time : 45
Servings : 8
Sourdough quick bread made with whole grains and seeds, perfect as a snack or breakfast or suhoor.

Ingredients

  • Ingredients:
  • 80g (almost 1 cup) rolled oats
  • 200g (1 1/4 cups) whole-wheat flour
  • 2 teaspoon baking powder
  • 2 teaspoon salt
  • 80g (1/2 cup) mixed seeds (sesame, nigella, pumpkin, flax, poppy)
  • 100g starter/culture*
  • 300ml (1 1/4 cups) buttermilk or oat milk mixed with 4 teaspoon apple cider vinegar
  • 40ml (8 teaspoons) grapeseed or olive oil
  • 100g (1/3 cup) molasses
  • Topping:
  • 35g (1/4 cup) mixed seeds and oats
  • Scant 1 teaspoon flaky sea salt
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Instructions

  • 1. Pre-heat the oven to 375F or 190C. Line 3 mini loaf pans (15cm by 8cm) or 1 large loaf pan with parchment paper and place on a baking sheet. Set aside.
  • 2. In a large bowl mix together the oats, flour, and baking powder. Then add the seeds and mix in.
  • 3. In a medium bowl mix together the starter, milk, oil and molasses. Add to the dry mixture and mix until no flour is visible.
  • 4. Pour the mixture into the pan(s) - if using the mini pans it’s about 300g each. Then sprinkle the seeds and flaky salt evenly on top.
  • 5. Transfer the pans on the baking sheet to the oven, and bake for 30minutes if using the mini loafs, and 35-40 mins if using the large loaf pan, just until the top is firm when pressed lightly in the centre.
  • 6. Let cool for about 5mins, then remove from the pan and transfer to a wire wrack and let cool for about 15 mins before slicing.

Notes

If you don’t have Sourdough culture increase the flour to 1 3/4 cups (280g) and the oat milk to 350ml mixed with 2 1/2 teaspoons apple cider vinegar. If you are going to use buttermilk then no need for the vinegar, and just use 350ml.

5 COMMENTS

  1. Yussra | 6th Jun 19

    من وين احصل على خميره طبيعيه اقصد

    • Arwa | 7th Jun 19

      لازم تعملينها بنفسج او تاخذينها من احد تعرفينه

  2. عبير | 11th Jul 20

    مرحبا ، يعطيك الف عافيه
    انا عملت الخميره الطبيعيه اول ٣ ايام صار فيها فقاعات و كانت تمام و الايام اللي بعدها ابدا ما تحركت مع اني غذيتها ، هل لازم الماء يكون دافي دايما و هل ينفع آخذ هاي الكميه اللي سويتها اعمل فيها خبز الشوفان مثلا بدل ان ارميها ، و شكرا لك و اسفه على الاطاله

    • Arwa | 11th Jul 20

      مرحبتين حياك الله عبير

      احتمال لانها صارت اكبر تحتاة كمية اكبر من التغذية

      اتوقع ينفع تسوين خبز الشوفان لانه لا نحتاج تفاعل الخميرة لنجاح الوصفة

  3. روبي | 13th Apr 21

    اتركيها بدون تغذيه يوم ثاني وراح تشوفين التفاعل

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