I made this Oatmeal Sourdough bread once before, using 1 cup of whole wheat flour, and I really enjoyed it. It was really good in my French Toast Casserole, too. Yesterday I made it again, with a few adjustments:
Oatmeal Sourdough
Ingredients:
- 1 cup sourdough starter
- 1 cup cooked oatmeal
- 1 ½ cups water, warm
- 3 T brown sugar
- 1-1/2 t salt
- 1 T oil
- 2 cups whole wheat flour
- 2 (or more) cups unbleached flour
Directions:
- Combine starter, oatmeal, water, and 1 cup whole wheat flour in a large bowl and let sit for about an hour.
- Mix in sugar, salt and oil.
- Starting with the remaining cup of whole wheat, add in the flour gradually until the dough comes together into a ball.
- Turn out dough onto a floured surface, adding extra flour if necessary, and knead until dough is smooth and somewhat firm. Place into an oiled bowl, cover with a towel or plastic wrap, and let rise at least 4 hours or overnight. (for overnight, plastic wrap is best)
- After the first rise, turn dough out onto a floured surface. Divide in half, cover and let sit for 10 minutes. Form into two loaves and place in greased loaf pans, cover with a towel, and let rise for 1-1 1/2 hours. Preheat oven to 425°F.
- Slash dough two or three times with a sharp knife. Bake at 425°F for 30 minutes.
Yum! This bread is going to be really good for sandwiches, and toast, and just to eat.
My mom linked me to this
Sourdough Bread recipe a while back, and I tried it. It didn't turn out as well as I would have liked, so I will have to try it again to see if I can make it work. The flavor was great, but it just didn't rise worth anything. That may have been because my starter wasn't quite
there yet - but it definitely is now.
Image via Wikipedia
many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what. 
