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4 from 5 votes

Homemade Whole Oat Bread Recipe

A light yet deliciously wholesome loaf of bread using whole oat groats and a small amount of fine oatmeal in combination with strong wheat flour.



  • 70 g whole oat groats
  • 400 g strong white bread flour
  • 50 g fine oatmeal
  • 7 g dried yeast
  • 10 g salt
  • 80  g grated apple no skin
  • 215 g tepid water
  • Rolled oats for dipping the loaf


How to make whole oat bread

  • Simmer the oat groats in plenty of water for 30 minutes
  • Strain the groats under cold water and set aside
  • In a bowl, combine the boiled oat groats, the white bread flour, fine oatmeal, the yeast and salt, the grated apple and the tepid water
  • Form a dough and knead for 10 mins
  • Place the dough back in bowl for 1 hour or so for its first rise
  • Punch down the dough, then shape into a round loaf and place into a pre-floured round bread banneton
  • Proof for several hours at room temperature until fully risen (the time this takes will depend on the temperature in your room)
  • Preheat the oven to 220°C (if you are using a La Cloche baking dome, preheat the dome in the oven from cold)
  • Bake at 220°C for 1o minutes, then at 200°C for another 50 minutes
  • Cool on a wire rack