My Best Oatmeal Rye Sourdough Bread

This oatmeal rye sourdough bread recipe has quickly become a family favorite and I hope it will find its way into your list of favorites as well! Not only is it delicious, but it makes a beautiful loaf. I firmly believe food should be beautiful as well as tasty whenever possible.

INGREDIENTS FOR OUTMEAL RYE SOURDOUGH:

• 200g rolled oats
• 300g fresh milled dark rye
• 300g fresh milled hard red wheat
• 400g fresh milled spelt
• 200g active sourdough starter
• 60g olive oil
• 200g blackstrap molasses 
• 24g salt
• 700g water, divided

Mix 200g of rolled oats with 500g just off a boil hot water. Allow this mix to rest for 30 minutes to allow the oats to absorb water and cool. 

Place this mix in your stand mixer mixing bowl and add 200g cool water to make sure your oat mixture is cool enough to use. Placing your bowl on a scale, weigh in your starter, oil, molasses, and salt. Add your flour and mix with paddle attachment until ingredients are all wet, with no dry flour visible. 

Allow this to rest for 1 hour. 

Using your kneading attachment, knead for 7-10 minutes until your dough is smooth. The ball of dough will probably still stick to the bottom of the bowl because the rye and oats make this dough a bit sticky. 

Once kneaded, cover and allow to rise until doubled.

Using wet hands, divide your dough into two pieces and shape. Pat rolled oats on the top of your loaves and place in lined banneton baskets. Proof in the fridge overnight. 

Pre-heat your oven with a dutch oven inside at 375 degrees for 40 minutes. Turn your loaf out onto a piece of parchment paper and score your loaf with a razor or sharp knife. Carefully place it inside your preheated dutch oven and bake, covered for 40 minutes. Uncover it your loaf and bake it for 10-15 minutes more until the internal temperature is 200 degrees as measured by an instant read thermometer.

This makes a wonderful snack or a hearty and delicious side with dinner. Let me know how you like our oatmeal rye sourdough bread! Many blessings, from our family to yours.