Oatmeal Sourdough Rye Bread

Oatmeal Sourdough Rye Loaves

The bread seemed to be little heavy when I ate the next day after baking. But two days later it appeared to be very good loaf: fresh and hearty.

For Oatmeal:

72 g organic steel cut (Irish style) oats

418 g water

Inn a medium-size pot, bring the water to boil and add the steel cut oats. Cover the pot with the lid and simmer the oats for 30 minutes. Let cool and refrigerate until you’re ready to use it.

Oatmeal and Raisins

Final Dough:

411 g oatmeal

400 g rye sourdough starter (100% hydration)

470 g whole wheat sourdough starter (100% hydration)

Rye Starter and Wheat Starter

514 g water

100g organic Thompson raisins

25 g salt

In a large mixing bowl combine the ingredients listed above

Ingredients before adding stone ground rye flour

and than knead the dough after adding:

1100 g stone ground rye flour

Final Dough

Cover the bowl and let ferment for 11-12 hours. Then pack the dough into 2 loaf pans and let proof for 2 hours plus time for preheating an oven to 500F (about 50 minutes).

Dough after 11 hours of fermentation

Bake:

for 20 minutes at 490 F

for 20 minutes at 460 F

for 10 minutes at 400F (without the pans).

Submitted to Yeastspotting.

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