If you’ve got some milk that’s on its way out, don’t throw it away! This bread is a great way to use it up.
One tablespoon of yeast can be subbed in for the sourdough starter, but timing will greatly differ!
- Approx. 2 c sourdough starter (see below for prep)
- 1/3 c honey
- 2 c milk
- 1/4 c oil
- 1 T salt
- 1 1/2 c oats
- 5 1 /2 c bread flour
- Starter from fridge (see instructions for making your own starter)
- 100g water
- 100g bread flour
- 5g rye or whole wheat flour
This bread is a little like those choose your own adventure books. There are two different paths you can follow:
- Feed your starter in the morning
Results in baking the following morning
- Feed your starter in the evening before bed
Results in baking the following evening
One day prior to baking bread, remove your sourdough starter from the fridge and perform a feeding with the starter ingredients above. Allow to rest at room temperature for 8-12 hours or until almost tripled in size.
Measure out all but a few tablespoons of the starter into a bowl. Save the remaining starter and perform a feeding with 100g flour and 100g water. Return the starter to the fridge.
Add milk, honey and oil to your starter, stir until incorporated. If you chose adventure #1, use cold milk, Adventure #2, use warm (not hot!) milk.
Add oats and then flour, leaving one cup of flour out for kneading.
Move dough to floured counter and knead for 10-15 minutes until dough is smooth and you begin to feel some resistance. Incorporate more flour as needed, but try not to exceed 6 cups total.
Adventure #1, place the dough in a greased bowl, cover and place in the refrigerator overnight.
Adventure #2, place the dough in a greased bowl, cover and allow the dough to rest at room temperature for 3-4 hours until doubled in size.
After the dough has rested, divide into two approximately equal portions. Shape into loaves and add to greased loaf pans. Cover and allow to rest 3-4 hours until doubled in size. Right before baking, score the loaves:
Bake in a preheated 350 degree oven for approximately 45 minutes, rotating the pans halfway through baking time. Remove from oven when the loaves are golden brown and emit a hollow sound when tapped. Immediately remove the bread from the loaf pans and place on a rack until cool.