Name: No-Knead Sourdough Porridge Bread
Yield: 1
Ingredients: 360 g Water; 100 g Rolled oats; 100 g Raisins; 50 g Butter; 10 g Salt; 50 g Honey; ¼ tsp Nutmeg; 200 g Sourdough starter; 380 g Bread flour; 1 egg; 1 tbsp Water

AuthorRochelle

Rating0.0

360 g WaterBoiling temperature

100 g Rolled oats

100 g Raisins

50 g Butter

10 g Salt

50 g Honey

¼ tsp Nutmeg(or 1/4 teaspoon cinnamon)

200 g Sourdough starter100% hydration

380 g Bread flour

Egg Wash

1 egg

1 tbsp Water

Measure out the rolled oats, raisins, butter, salt, honey and nutmeg into a large mixing bowl. Pour the boiling water over all, mix well and let cool to room temperature.

Add the starter and flour into the cooled oatmeal mixture and mix well. Let bulk proof for 4-5 hours, folding once or twice during.

Press dough out gently onto a floured board into about 9"x18" square. Roll up starting on narrow end to shape a rectangular loaf.

Move to a greased 9"x4" loaf pan.

Fork beat the egg and water together to create the egg wash. Brush over the top of the loaf. Put remaining egg wash into the fridge for use the following day.

Cover the loaf with plastic and refrigerate overnight.

In the morning, remove the loaf and let proof at room temperature for approximately an hour or until fully proofed. Brush with egg wash a second time and then bake in a pre-heated 350 degree Fahrenheit (176 C) for approximately 45-55 minutes or until golden brown and taps hollow. Let cool completely before slicing.

CategorySourdough

Ingredients