Sourdough oatmeal whole wheat bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -CHRIS CASTILLO (HJDD64B) | ||
| 1 | cup | Sourdough starter |
| 1 | tablespoon | Sea salt |
| 2 | packs | Dry yeast |
| 5 | cups | Whole wheat flour; to 6 c. warm water (110F) |
| 2 | Eggs, beaten boiling water | |
| 6 | tablespoons | Rolled oats |
| 1 | cup | Rolled oats |
| 1 | Egg white; beaten | |
| ⅔ | cup | Light molasses; (or honey) water |
| ⅓ | cup | Safflower oil |
Directions
Measure out sourdough starter. Soften yeast in warm water. Combine boiling water, oats, molasses, oil and salt. Cool to lukewarm. Stir in 2 c. flour. Beat well. Add to sourdough starter along with softened yeast and eggs. Stir in enough of remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead 5 - 8 minutes or until smooth and elastic. Shape dough into a ball and place in lightly
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