Sourdough Honey & Oats Porridge pan loaf

honey oat pan loaf
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A bit about community loaves;
So if you follow me on social media, you probably know that I am one of the bakers in the Northwest Bread brigade who bakes and donate loaves to Hopelink every week. The Honey Oat pan loaf we bake, was developed and tested by a panel of few experienced bakers under the supervision of Katherine Kehrli, founder and head of the organization. The original recipe is inspired by a loaf done by the Grand Central bakery (they work closely with us for this project too), which is an affordable, simple, wholesome sandwich loaf without added chemicals. Flour,Oats, honey or molasses, oil, water,Salt, levain and a pinch of commercial yeast. Yes, commercial yeast is there for two reasons. Consistency (because not everyones’ starters are the same and there are novice sourdough bakers) and speed (same day bake for efficient logistics) . The levain we use is wholegrain based and is fermented for at least 6 hours (or overnight), which adds loads of flavor, nutrients and also act as a preservative. I tested personally and the bread didn’t go moldy moldy even after a whole week of sitting in my DO on the counter.

If you are baking community loaves with North West Bread Bakers, please contact them for the latest recipe. This recipe is different from what we bake for the donation.

honey oat porridge loaf




So when I proudly showcased my “community loaves”, almost everyone wanted a recipe. So as you know, I love to use 100% sourdough to leavan my bread and usually I like to phase out my bakes. So here is my version. This recipe is very similar to my Rolled oats and Apple sourdough, where I use an Oat porridge and grated apples.

honey oat pan loaf

Notes:
You can use Honey or Molasses or both
You can ferment/retard overnight or bake on the same day

starter

This step is crucial. Refresh you starter and make sure it is ripe before using it. A well fed (refreshed) starer is the key to having less sour bread. Because this is a sandwich loaf and I like to keep the flavor mild.

Feel free to mix some wholemeal in the starter if you like. I am using my usual all white starter (100% hydrated if you are wondering)

flour

I used normal strong bread flour (KAF) and wholemeal flour that are widely available, so everyone can have ago at it. Anyone who has bread flour and some sort of wholemeal flour can try this recipe.

If you are lucky enough to have access to locally milled flour, by all means go for it! Just keep the ratios intact.

starter

Measure the water in to a clean bowl and add the starer. Dissolve the starter in the water before adding it in to the flour

dough

This is flour water and starter, just mixed and ready for the 1 hour autolyse

porridge

While the flour is being autolysed, lets make the porridge. It’s very easy. Mix the rolled oats and water and microwave for about 2 minutes. Or cook this on stove top until soft

oil and honey

Weigh the honey/molasses and oil and mix with the cooked oats while it is still hot. This stops oats going clumpy as it cools.

Tip: Spray the container with cooking spray before you weigh honey or molasses or weigh it in the same container as oil. This will ensure you get every single drop of honey out of that container

molasses oat loaf
Crumb color when you used honey and molasses
porridge

Once done, mix the porridge and spread it on a plate to cool faster

dough

Add the cooled porridge to the autolysed dough along with the salt and mix together. You can use a mixer or use your hands. I prefer to use my hands

dough

The dough will look like a sticky mess. But don’t worry, this is how it is supposed to be. Now that you have mixed everything, start kneading the dough. Use slap and fold to strengthen the dough.

after about 2-3 minutes of kneading the dough will start to look much smoother

dough

Dough after kneading. It looks much stronger and holds its shape nicely. Place this in a greased container, cover and let rest for 45 minutes

dough

Dough after the first 45 minutes. Do a coil fold.

dough

Dough after the first fold. Now cover and leave to rest for another 45 minutes.

dough

Dough after the second 45 minutes rest. Give another coil fold.

dough

Dough after the second fold. it feels much stronger at this point. Cover tightly and place in the fridge to retard (long slow fermentation) 12 – 18 hours

For the same day bake:
Cover and leave in at room temperature for two hours.

Once done, start from the pre-shape and continue

dough

After the retardation, take the dough out and let it sit at room temperature for about an hour or just until it start to go soft.

dough

Tip the dough on to a well floured surface. notice the air bubbles. The dough will feel slightly puffed up and sponge like underneath. If your dough feels stiff and dense, give it another hour or so to finish bulk fermentation

pre shape

Preshape the dough in to a tight ball. Cover and let rest for 30 minutes.

shaping

After the rest, shape the dough in to a loaf. I have a video of shaping and sticking oats on top. Have a look.

loaf

Once shaped and decorated with oats, place in the slightly greased loaf pan ( 9 by 5 loaf pan). Press gently using you palm to spread the dough nice and even to a snug fit.

Cover and leave in a warm draft free place to proof. I like to place mine in a large polythene bag.

Proofing time may vary ( 3-5 hours)

proofed

Halfway through to the proofing, start preheating the oven to 400 F


Proofed loaf will rise right out of the pan. You can clearly see when it is done, or do the “poke” test to make sure.

Reduce oven to 350 F and place the proofed loaf in. Bake for 45-50 minutes

baked loaf

Once done, leave to cool on a wire rack for 2- 3 minutes and then remove the bread from the pan and place on the wire rack.

Do not leave it the pan! The bread will go soggy

honey oat pan loaf

When this is completely cool, you can slice or store away.




If you are baking community loaves with North West Bread Bakers, please contact them for the latest recipe. This recipe is different from what we bake for the donation.

honey oat pan loaf

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14 comments

  1. I tried this recipe yesterday and the dough was extremely wet. I added and dusted more flour as i knead the dough but it was still set and i had a hard time shaping.
    Dough rise was good for bulk fermentation and also for second rise but roughly 2 hours into second rise, i noticed the dough started to go down very slightly (deflating) and i baked it immediately. The end result was the bread did not rise in the oven during baking and it was slightly denser than i would expect. Wondering if this is a case of a wet dough and i should have added more flour. Or overproofing? Would like to attempt this again. Thanks.

    1. Check your flour mix. make sure you are using bread flour(high gluten %). Yes this recipe is of higher hydration and you have to have practice handling wet doughs. That is why we use minimal kneading.
      Adding more flour and kneading will only make it worse. Always use coil folds with intervals to build strength in high hydration dough. Next time use less water ( -/+ 230g water).
      It could be over proofed too, but if you don’t build enough strength in the dough, it won’t hold it’s shape or give an oven spring.

  2. Can’t wait to try this! Tried the Pullman sandwich bread and it was flawless, best sourdough sandwich bread I’ve ever tried…. and there have been quite a lot of quarantine baking going on lately! And WOW! what a cool concept of community bread!

      1. Thank you for your awesome recipe. Tried it twice and I’m loving it! However, the sourness in the bread gets stronger after few days. Is it normal?

        1. I am glad you liked this bread.Yes with time taste matures. If you want mild sourness do one or all of the following;
          -use more starter in the dough and reduce bulk
          -skip retarding and bake on the same day
          -increase sugar(honey) a little bit, may be another tablespoon or so

  3. Thank you for the recipe! I would like to make a loaf with commercial yeast and levain. Which would be the amounts of each one? Some another tip for this?

    1. This recipe uses a fed sourdough starter which is also called a levain (the word is interchangeably used) : you feed a little of the starter(wild yeast) with flour and water and keep it for several hours and then use it in the bread.
      If you want to make this bread with commercial yeast you can use about 2 teaspoons of active dry yeast : the bulk and final proof will roughly be about 45 minutes – 1 hour just like usual bread using commercial yeast.

  4. The best part of your recipes are they all come out perfect!! Presently I’m only trying your recipes . I would love if you could do some breads with using bread flour. That is what I ultimately want to achieve. India is a land of grains and millet!! I have tried three Recipes honey oats, coco orange,and raisins pecan they all were fabulous!! Thank you so much

    1. I am happy to hear that Natasha. Most of my country loaves use bread flour. Have you tried the high hydration sourdough yet? That’s my go to everyday bread recipe which uses strong bread flour.
      However, I will be doing more recipes in the future when I find time!
      Cheers & Happy baking!

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