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Home / Recipes / Sourdough / Oats and Seeds Sourdough Country Loaf

Oats and Seeds Sourdough Country Loaf

March 3, 2016 By Jill Selkowitz / Comment Updated October 29, 2018 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Two loaves of Country Sourdough Bread on top of a counter.

This bread is a bit heartier than my Country Sourdough Bread, as I add whole grains and oats.

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Store bought bread is made so quickly and with such shortcuts, it’s no wonder people think they are gluten intolerant. For more help and lively discussion, join my Facebook Group, Natural Fermentation Real Sourdough Bread Bakers.

Starter

You will want to feed your starter the night before, by discarding (removing some starter) and then feeding. Leave it out all night in a warm place, covered. It should triple in size and then fall back a bit.

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If your jar of starter that you keep in the refrigerator is not very active,  you could instead of feeding it and letting rise overnight, make a Levain (pre-ferment) by removing a Tablespoon of Starter from your jar and adding in flour and water and then cover overnight.

This will produce a stronger active yeast. A levain is a mixture of sourdough starter, flour and water that is prepped and then allowed to grow. There is no commercial yeast in a levain. The Original Danish Dough Whisk does a great job of mixing up the flour and water.

A flour sack towel

Cover the Levain (or your jar of Starter) with a Flour Sack Towel and let it sit overnight to ferment.

Flour and water

The next morning, pull some starter out of the jar or use the levain you made the night before in a food safe container and then weigh in the flour and the water. I like to use the Baker’s Math Kitchen Scale, as it is extremely accurate and will also weigh in Baker’s Percentages.

 

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For this size recipe, don’t use more than 75 grams of Whole Wheat, Spelt or other low gluten flour.

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Mix it up well with The Original Danish Whisk, so that there is no flour left separately in the bowl.

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Cover with a Flour Sack Towel or whatever you like and autolyse for at least 30 minutes. You can go longer if need be.

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Add in the Malt Powder, Cream Cheese Powder, oats, along with a bit more water and salt. This is called a Double Hydration.

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After one hour of rest, your dough will be visibly taller.

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After several hours of stretch and folds, the dough is going to show lots of gas bubbles!

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Weigh the dough and then using a Bench Knife, cut the dough into two equal pieces.

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Pull the bottom of the dough towards you and then fold it up. Fold in the sides, like an envelope and then pull the top over the folds.

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With your Bench Knife in one hand, rotate the dough to form a tight ball.

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Cover the dough and let it bench rest for 30 minutes. I love my Snow River Pastry Board. When I first got it, I applied four rounds of John Taylor Butcher Block Conditioner Oil and then two coats of Clark’s Cutting Board Finish Wax.

Once a month, I apply another coat of the Oil and every couple of months I apply the Wax after oiling.

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The dough will be puffy.

Dough on a board

Dust some flour over the top and with your Bench Knife, flip it over and reshape, this time tighter. Using your Bench Knife as a guide to scrape along the board, pull the dough towards you, which will tighten the dough even further.

Banneton basket

Using rice flour and/or wheat flour, dust your Banneton. Alternatively, you could use a linen cloth inside the Banneton, if you do not want the swirls to show on your bread.

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Using your Bench Knife, place seam side up, in two Wicker Bannetons. Sprinkle Rice flour over the top of dough, cover with plastic wrap and place in refrigerator overnight.

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I sometimes divide half the dough and shape into mini Boules.

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The next day, remove from refrigerator and allow to come to Room Temperature.

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Preheat oven to 500 Degrees F for one hour, score your bread with a Bread Lame and bake. Razor Blades are super cheap and I buy them in packs of 100.

 

A plate with Oats and Seeds Sourdough Country Loaf

 

To learn more about bread baking, please join my Natural Fermentation Real Sourdough Bread group.

More Bread Recipes You Will Love.

  • GoWise / Instant Pot Yogurt Whey Dutch Oven Crusty Bread
  • Country Sourdough Bread Old World Style
  • Japanese Hokkaido Milk Hotdog Buns
  • Pressure Cooker Grandma Mills’ Banana Nut Bread

Kitchen Equipment and Essentials

  • Sourdough Starter
  • Original Danish Dough Whisk
  • Flour Sack Towel
  • Baker’s Math Kitchen Scale
  • Bench Knife
  • Snow River Pastry Board
  • John Taylor Butcher Block Conditioner Oil
  • Clark’s Cutting Board Finish Wax
  • Banneton
  • Wicker Bannetons
  • Mini Boules
  • Bread Lame
  • Razor Blades
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
  • Porcelain & Bamboo Salt Box with Spoon

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

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  • Oats and Seeds Sourdough Country Loaf
  • Country Sourdough Bread

Oats and Seeds Sourdough Country Loaf

Two loaves of Country Sourdough Bread on top of a counter.

Country Sourdough Bread

Print Pin SaveSaved! Rate
Course: Bread
Prep Time: 6 hours
Cook Time: 40 minutes
Total Time: 6 hours 40 minutes
Servings: 2 loaves
Calories: 0kcal
Author: Jill Selkowitz

Ingredients

Levain

  • 1 Tablespoon of 100% hydration Sourdough Starter
  • 75 grams All Purpose Flour
  • 75 grams Whole Wheat Flour
  • 150 grams Warm Water

Dough - Autolyse

  • 150 grams Levain or 150 grams very active Starter
  • 525 g Warm Water
  • 675 grams All Purpose flour
  • 75 grams Whole Wheat Flour Spelt or other Whole Grain Flour

After Autolyse

  • 15 grams Sea Salt
  • 37.5 g Warm Water
  • 10 grams Malted Powder
  • 10 grams Cream Cheese Powder
  • 60 grams Oat/Seed Mix

Instructions

Day One - Prep the Starter

  • Prepare Levain and place in a draft free spot overnight.

Day Two - Mixing and Stretch & Folds

  • In a mixing vessel add Levain, water and flour and mix with fingers just until incorporated. Do not over mix.
  • Autolyse at least 40 minutes.
  • Add malt and cream cheese powder, oats, salt and water and integrate into dough (water will not immediately integrate, but will with each stretch and fold).
  • Cover dough and bulk rest for 3-5 hours with stretch and folds every 30/60 minutes.
  • The dough should be billowy and increase in volume 20 to 30 percent.
  • Transfer dough to a work surface and dust top with flour.
  • Cut dough into 2 equal pieces and flip over.
  • Fold the cut side of each piece up onto itself so the flour remains on the outside.
  • Work dough into two taut rounds.
  • Cover with a towel and rest 30 minutes.
  • Dust two Bannetons with white/whole wheat or rice flour.
  • Dust rounds with whole-wheat flour or rice flour.
  • Flip them over so floured sides are facing down.
  • Take first round and fold it into itself like an envelope.
  • Flip dough over and shape into smooth, taut ball by pulling the dough towards the body to tighten. Repeat with other round.
  • Transfer rounds, seam-side up, to prepared baskets. Cover with a towel or plastic bag and place in refrigerator overnight, 10 to 12 hours.

Day Three - Baking Day

  • Proof for one to two hours at room temperature.
  • Place baking stone, baking vessel or Dutch Oven into oven and preheat to 500 degrees at least 30 - 60 minutes prior to baking.
  • Dust top of dough, still in the Banneton, with flour and turn on to pizza peel. Slash top.
  • Place dough in baking vessel or on baking stone, spritz with water and cover for 20 minutes. Remove cover and bake an additional 15-20 minutes.

Notes

For a blistered crust, spray the top of the loaf with water prior to covering.

Nutrition

Nutrition Facts
Country Sourdough Bread
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

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Oats and Seeds Sourdough Country Loaf

Oats and Seeds Sourdough Country Loaf

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March 3, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

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