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1
Mix [Oat Sourdough] ingredients well in a bowl.
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2
Cover with wrap and let ripen for 12-16 hours at room temperature.
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3
Mix the [Soaked Oats] ingredients in a separate bowl.
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4
Cover, put in the refrigerator and let soak for at least 4 hours up to 12 hours.
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5
On baking day, in a large bowl, mix the finished oat sourdough, soaked oats, 300 g oat flakes and [A] 200 g warm water, and 2 g yeast.
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6
(It's too wet to knead, so I mixed with a rubber spatula).
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7
Mix for 5 minutes using a spatula or your bread mixer.
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8
Add [B] 100 g warm water and continue mixing for about another 5 minutes.
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9
Lastly, fold in the optional flaxseed or raisins.
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10
Grease your loaf pans and dust the sides with some rolled oats.
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11
If using two smaller loaf pans, divide the dough into the two pans.
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12
If using one large pan, put it all in that.
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13
Sprinkle a few oats over top if you like.
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14
Cover and let rise for about 1 hour.
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15
Preheat oven to 250C/480F and prepare a steam pan at the bottom of the oven.
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16
Pour some boiling water into this pan when you put the bread in the oven.
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17
Bake for 10 minutes at 250C/480F then remove the steam pan.
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18
Lower the temperature to 200C/400F and bake for another 25-35 minutes for smaller loaves OR 65-70 minutes for a big loaf (or until a wooden skewer or toothpick comes out clean).
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19
Remove from the baking pans immediately and let cool on a rack.
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20
Great served with butter and jam!
