Oatmeal Breakfast Bread

Our local newspaper had a recipe for Oatmeal Breakfast Bread. I have been experimenting with the recipe to use more whole grain flour and to convert it from yeast to sourdough. I also increased the hydration. The following is the recipe for the latest bake.

Autolyse (2 hours)
385 grams warm water
2 T melted butter
80 grams maple syrup
115 grams whole wheat
115 grams Kamut
150 grams AP

Loaf
75 grams starter
120 grams rolled oats
9 grams salt
2 t cinnamon
1 cup craisins (or other dried fruit)
1 cup chopped pecans

I baked this in an oblong Sassafras cloche at 400F, beginning with a cold start. I left the cloche covered for 30 minutes after the oven came up to temperature and then baked uncovered for another 20 minutes.

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