Recipe of Gordon Ramsay 100% Oat Bread with Sourdough

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, 100% oat bread with sourdough. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

100% Oat Bread with Sourdough is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. 100% Oat Bread with Sourdough is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook 100% oat bread with sourdough using 19 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make 100% Oat Bread with Sourdough:

1. Take [Oat Sourdough]:
2. Make ready 100 g rolled oats (or softer kind)
3. Prepare 20 g sourdough starter (I used rye)
4. Take 125 g warm water (around 50°C/120°F)
5. Get 2 g salt
6. Prepare [Soaked Oats]:
7. Make ready 100 g oat flakes (harder than rolled oats)
8. Prepare 200 g cold water
9. Prepare 8 g salt
10. Take [Main Dough]
11. Take 1 batch oat sourdough from above
12. Get 1 batch of soaked oats from above
13. Take 300 g oat flakes
14. Make ready 200 g [A] warm water (40°C/105°F)
15. Take 100 g [B] warm water (40°C/105°F)
16. Prepare 2 g active dry yeast
17. Prepare handful flaxseed or raisins (Optional)
18. Get [Equipment]:
19. Prepare 2 smaller loaf pans (like for poundcake) OR 1 large loaf pan

Instructions to make 100% Oat Bread with Sourdough:

1. Mix [Oat Sourdough] ingredients well in a bowl. Cover with wrap and let ripen for 12-16 hours at room temperature.
2. Mix the [Soaked Oats] ingredients in a separate bowl. Cover, put in the refrigerator and let soak for at least 4 hours up to 12 hours.
3. On baking day, in a large bowl, mix the finished oat sourdough, soaked oats, 300 g oat flakes and [A] 200 g warm water, and 2 g yeast. (It's too wet to knead, so I mixed with a rubber spatula). Mix for 5 minutes using a spatula or your bread mixer.
4. Add [B] 100 g warm water and continue mixing for about another 5 minutes. Lastly, fold in the optional flaxseed or raisins.
5. Grease your loaf pans and dust the sides with some rolled oats. If using two smaller loaf pans, divide the dough into the two pans. If using one large pan, put it all in that. Sprinkle a few oats over top if you like. Cover and let rise for about 1 hour.
6. Preheat oven to 250°C/480°F and prepare a steam pan at the bottom of the oven. Pour some boiling water into this pan when you put the bread in the oven.
7. Bake for 10 minutes at 250°C/480°F then remove the steam pan. Lower the temperature to 200°C/400°F and bake for another 25-35 minutes for smaller loaves OR 65-70 minutes for a big loaf (or until a wooden skewer or toothpick comes out clean).
8. Remove from the baking pans immediately and let cool on a rack. Great served with butter and jam!

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