White Sourdough with Flax Seeds and Oats Recipe

Sourdough bread is a timeless classic, cherished for its tangy flavour and chewy texture. This recipe elevates the traditional white sourdough with nutritious flax seeds and oats, adding a delightful crunch and nutty flavour. Combining these ingredients enhances the taste and boosts the nutritional value, providing a good source of fibre, omega-3 fatty acids, and essential vitamins. Perfect for breakfast toast, sandwiches, or enjoyed with a smear of butter, this bread is both wholesome and satisfying.

See our Delicious 50% Whole Wheat Sourdough Recipe

Baking sourdough can seem daunting, but with patience and practice, the process becomes a rewarding routine. The key to a great sourdough loaf is a healthy, active starter that allows enough time for fermentation and proofing. This recipe guides you through each step, ensuring a beautifully risen loaf with a crisp crust and tender crumb. Whether you’re a seasoned baker or new to sourdough, this recipe offers a delightful twist on a classic favourite.

White Sourdough with Flax Seeds and Oats Recipe

Recipe by Owais

Servings

servings

Prep time

hours

Cooking time

minutes

Total time

hours

minutes

Ingredients:

1 cup (240g) active sourdough starter
1 1/2 cups (360ml) water, at room temperature
4 cups (500g) bread flour
1/2 cup (45g) rolled oats
1/4 cup (35g) flax seeds
2 tsp (10g) salt

Instructions:

Prepare the Dough:
Combine the active sourdough starter and water in a large mixing bowl. Stir until the starter is fully dissolved.
Add the bread flour, oats, and flax seeds to the bowl. Mix until a shaggy dough forms.
Let the dough rest for 30 minutes, allowing the flour to hydrate (the autolyse phase).
Knead and Ferment:
After the autolyse, add the salt to the dough. Mix well until the salt is fully incorporated.
Turn the dough onto a lightly floured surface and knead for about 10 minutes or until smooth and elastic.
Place the dough back into the mixing bowl, cover it with a damp cloth, and let it ferment at room temperature for 6-8 hours or until doubled in size.
Shape and Proof:
Once the dough has doubled, turn it onto a lightly floured surface and gently shape it into a round or oval loaf.
Place the shaped loaf into a proofing basket or a bowl lined with a floured cloth. Cover and let it proof for another 2-4 hours or until it has risen significantly.
Bake the Bread:
Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
Carefully turn the proofed loaf onto a piece of parchment paper. Score the top with a sharp knife.
Transfer the loaf (with the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with the lid if using a Dutch oven.
Bake for 20 minutes, then remove the lid and bake for 20 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.

Notes

Enjoy your homemade white sourdough with flax seeds and oats, knowing each bite has flavour and nutrition!

Ideas for Serving

Breakfast: Serve toasted slices with butter and jam for a hearty breakfast.
Sandwiches: Use for making delicious sandwiches with your favourite fillings.
Soup Companion: Pair with soups or stews for a satisfying meal.
Avocado Toast: Top with mashed avocado, a sprinkle of salt, and red pepper flakes.

Nutritional Information (per slice)

Calories: 120
Protein: 4g
Carbohydrates: 22g
Fat: 2g
Fiber: 2g
Sugar: 1g

History

Sourdough bread has been a staple in many cultures for thousands of years. Its origins can be traced back to ancient Egypt, where the natural fermentation process was discovered. Sourdough became especially popular during the California Gold Rush, earning its place in American culinary history. The addition of flax seeds and oats is a modern twist, combining traditional baking techniques with contemporary nutritional knowledge.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the texture and flavour of the bread will be denser and more robust.

2. How do I store sourdough bread?

Store in a paper bag or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, freeze the bread in a plastic bag for up to 3 months.

3. Can I add other seeds or grains?

Absolutely! Feel free to experiment with chia seeds, sunflower seeds, or even nuts to add variety to your bread.

4. Do I need a Dutch oven to bake this bread?

While a Dutch oven helps create a crusty exterior, you can also bake the bread on a baking stone or a heavy baking sheet with a tray of water in the oven to create steam.

5. How do I know when the bread is done baking?

The bread is done when it is golden brown and sounds hollow when tapped on the bottom. An internal temperature of 200°F (93°C) is a good indicator.

6. Can I make this bread gluten-free?

This recipe relies on gluten for structure, so it would not work well with gluten-free flour.

7. How do I maintain my sourdough starter?

Feed your starter with equal parts flour and water every 24 hours if kept at room temperature. If stored in the fridge, feed it once a week.

8. What can I do if my dough is too sticky?

Add a little more flour, one tablespoon at a time, until the dough is manageable. Be careful not to add too much, as it can make the bread dense.