Print

No-knead Honey Oat Sourdough Bread THM E

Servings 9
Author Glenda Groff

Ingredients

  • 1 1/2 cups water
  • 1 1/4 cups active/fed sourdough starter
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 3/4 cup coarsely ground Old Fashioned Oats
  • 2 1/4 cups White Whole Wheat Flour
  • 1/4 cup vital wheat gluten
  • 1 teaspoon salt
  • additional coarsely ground oats for dusting loaf

Instructions

  1. In a large mixing bowl: stir water, starter, honey, oil, oats, whole wheat flour, and vital wheat gluten together until well combined. You will have a rough, sticky dough. Add salt to the dough. Stir well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Press the dough out in a large rectangle. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay the loaf on parchment paper. Dust with coarsely ground oats. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices