Sandwich Loaf Sourdough Bread Recipe

 

This recipe includes oatmeal for a really flexible moist bread loaf that can be thinly sliced for sandwiches. It is my favorite bread to make now that I have an active sourdough starter again. My whole family devours these loaves so quickly, which is why I make a two loaf recipe.

Oaty Sourdough Sandwich Bread

2 cups boiling water

1 cup oatmeal (old fashioned or quick oats)

1/4 cup butter

1/4 cup molasses

2 tsp. salt

2 cups active sourdough starter (mine is whole wheat)

2 1/2 cups whole wheat flour

2 1/2 - 3 cups all purpose flour

In the bowl of a stand mixer: pour the boiling water over 1 cup of oats and let sit 5 minutes. 

Add butter, molasses, and salt.

Wait until the mixture cools sufficiently so as not to kill the yeast. You want the temperature to come down below 120°F.

Stir in the 2 cups of sourdough starter. 

Add both types of flour and mix for 5 minutes on low speed.

Rest 15 minutes.

Knead for 5 minutes by machine.

Form into ball, cover, and rise in a warm draft free place 2-4 hours. (2 hours at warmer temperatures and 4 hours at cooler temperatures.)

Grease 2 loaf pans. Shape dough and raise in loaf pans for 2-4 hours until nearly doubled in size.

Preheat oven to 400°F. Place a large roaster pan in the oven while it is preheating on a shelf below where the bread will bake.

When rise is complete slit the top of each loaf with a bread knife.

Use a steam baking technique by adding 1 1/2 cups of water into the hot roaster pan as soon as the bread is placed in the oven to bake. Close the oven door at once to trap the steam. Bake at 400° F. for 35 minutes.

Remove to wire racks to cool.

Slice and enjoy!

Matthew 6:11 
Give us this day our daily bread.