Most oat bread recipes end up this way because the whole grains are not given enough exposure to moisture to produce a tender loaf. Another common mistake when making oat bread is using cooked oats. While a small ratio of the moisture can be replaced with cooked cereal, cooked cereal’s overabundance will give your bread a gummy texture like denture cream. Over the last few weeks, our chef has been working on an oat bread recipe with a very high ratio of whole grain oats in the bread. The resulting formula is our favorite by far. It has chew and texture that cannot be matched, along with a delightfully crunchy crust. Hopefully, you will find the same joy.
2 cups Specialty Grains old-fashioned rolled oat
1 1/2 cups apple cider
1 cup sourdough starter
1/2 cup honey
1/4 cup olive oil
1 tsp active dry yeast (optional)
5 1/2-6 cups Panhandle Milling Organic Bread Flour
1 Tbsp. Salt
*If using only the sourdough starter to raise the bread, the loaf will take approximately 12 hours to grow.