Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, buttermilk honey oat sourdough loaf. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Sweet and Tangy Buttermilk Sourdough with honey and oats is the sliceable sandwich loaf you've been dreaming about! Great recipe for Buttermilk Honey Oat Sourdough Loaf. Had leftover buttermilk and tried this new recipe. Took me one whole day to make this bread (because of the waiting time for the bread to bulk ferment/rise double in size) so plan carefully before you make this :) Singapore.
Buttermilk Honey Oat Sourdough Loaf is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Buttermilk Honey Oat Sourdough Loaf is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook buttermilk honey oat sourdough loaf using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Buttermilk Honey Oat Sourdough Loaf:
- Get 250 gr active sourdough starter (100% hydration)
- Take 480 gr buttermilk (can add up to 640 gr depending on the consistency of the buttermilk). Add slowly if the dough is too dry
- Get 120 gr honey
- Get 2 tsp salt
- Take 300 gr wholemeal flour
- Get 300 gr bread flour
- Take 200 gr organic rolled oat
- Take 40 gr butter and more for spreading after baking
Yes, commercial yeast is there for two reasons. During the autolyse process the flour becomes fully hydrated. Next add the butter in small chunks, one at a time, while the mixer is still running. A sourdough and yeast leavened soft sandwich loaf made with New York Whole Spelt and Pennsylvania Wheat Flour.
Instructions to make Buttermilk Honey Oat Sourdough Loaf:
- When you feed the starter before you use it, in a big bowl, mix wholemeal flour, bread flour, oat, honey and buttermilk. Mix well until all are fully incorporated (no dry flour is left). Keep in the fridge until your starter is ready to be used - mixture A
- By the time your starter ready (double in height in 3-6 hours), mix the starter, mixture A and knead it using mixer (I am using kitchenaid with C dough hook, speed one). Slowly2 add salt. Knead a few minutes until all are incorporated and add butter the last.
- Cover with clingwrap and leave in kitchen counter until it double in size. Other option is to start in the evening and leave it to rise for few hours and keep in the fridge to shape the next day
- Deflate, shape and put it in loaf bread. Spray water on top and roll the dough in extra oat for topping (optional)
- Leave it for second rise.
- Baked in preheated oven (400 Fahrenheit, 200 celcius) for 35-40 minutes
- When done, remove them from the oven, and remove them from the loaf pans to a wire cooling rack. Spread extra butter on top when the loaves are still hot. - Let them cool completely before slicing.
- Serve with your favourite topping. I used cream cheese spread, mashed avocado, scrambled eggs and pomegranate 🥰
Next add the butter in small chunks, one at a time, while the mixer is still running. A sourdough and yeast leavened soft sandwich loaf made with New York Whole Spelt and Pennsylvania Wheat Flour. Enriched with local organic buttermilk, eggs and a touch of honey. This bread has excellent keeping qualities and is perfect for sandwiches or French Toast. Ingredients: Organic New Yor My Honey Oat Sourdough bread has a lot going for it.
So that’s going to wrap it up for this special food buttermilk honey oat sourdough loaf recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
