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Sourdough Oatmeal Bread takes 720 minutes to prepare.

Sourdough Oatmeal Bread takes 35 minutes to cook.

Sourdough Oatmeal Bread makes 24 servings.

The ingredients for Sourdough Oatmeal Bread are:

½ cup cold active culture (best if refreshed in the last few days)
1 ¼ cups water (cold or lukewarm so as to not kill the yeast)
1 ½ cup white whole wheat or whole wheat pastry flour
2 cups quick oats
2 ½ cups unbleached all-purpose flour
1 cup 1% milk
2 Tablespoons of Butter cut in small pieces or Oil
1 ½ teaspoons salt
2 Tablespoons White or Brown Sugar

Here is how you make Sourdough Oatmeal Bread:

1. Mix the culture with ½ cup white flour, ½ cup whole wheat, and ½ cup oats, and 1 cup water, mix well, cover loosely, and proof 6-12 hours at room temperature (68-72° F.) or 4-6 hours in a proofing box at 80-85°F. (Hint your cold oven works well with the oven light turned on I get an average of 78-82° F.)2. Add ½ cup of flour and ½ cup oats and ¼ cup water. Mix well. Cover loosely and proof 8-12 hours at room temperature or 4-6 hours at 82-85°. 3. Stir down. Cut butter into small pieces and melt in the Milk that has been slightly warmed ~1min in microwave. Dissolve salt, sugar into the milk mixture and add to the dough. Make sure mixture isn’t warmer than 90° F when you add it to the culture. Mix in and spoon knead remaining oats and then Flour, one cup at a time, reserving at least ½ cup for the floured board. When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour. 4. Divide dough in half and form pan loaves. Place loaves into 2 greased loaf pans, cover loosely, and proof them at room temperature or 70-85° until double in bulk( 2-4 hours). 5. Bake in preheated oven at 375° F. for 35-45 minutes, or, for a better oven spring, start with a cool oven set at 375° and bake for 45-55 minutes.(I haven’t tried this yet and the baking times here were adjusted to work with my oven. I check my bread for doneness using a thermometer at 198-205° F.) 6. Remove from pans and cool on wire rack. Slice loaves and serve toasted or use for sandwiches or a side for soup. Makes 2 loaves, 12 slices per loaf. Nutrition information is estimated per slice. To store, place in a plastic bag and use within a few days or freeze.Number of Servings: 24Recipe submitted by SparkPeople user LILYBYTHEWATERS.

The nutritional information for Sourdough Oatmeal Bread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 114.5

• Total Fat: 1.7 g
• Cholesterol: 3.1 mg
• Sodium: 218.1 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 2.0 g
• Protein: 3.7 g