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3.84 from 6 votes

Rustic Rolled Oats Bread

A large loaf of oat bread with a pillowy crumb texture and rustic crust. Great for breakfast and sandwiches.




    • 9 g sourdough starter
    • 85 g strong white bread flour
    • 85 g water

    Oat soaker

    • 300 g rolled oats
    • 600 g hot water

    Main dough

    • 475 g strong white bread flour
    • 120 g dark rye flour
    • 200 g water
    • 21 g salt
    • 7 g dried yeast


    How to make oat bread

    • Prepare the sourdough by combining the sourdough ingredients in a bowl. Cover and keep at room temperature for 16 - 24 hours.
    • At the same time, prepare the oat soaker by dry-roasting the rolled oats in a big frying pan. Transfer to a bowl, pour over the hot water, cover and also keep at room temperature for 16 - 24 hours.
    • The day after, prepare the main dough by combining the sourdough, oat soaker, wheat flour, rye flour, water, salt and yeast in a large bowl.
    • Knead for a good few minutes until you have a homogeneous and even dough.
    • Place the dough back into the bowl, cover and rest at room temperature for about 2 hours.
    • Give the dough another quick knead, then place in a large lightly-oiled Pullman baking tin (33 x 10 cm).
    • Distribute the dough evenly.
    • Cover with the Pullman tin lid and leave for several hours at room temperature to proof. In my relatively cold Edinburgh flat, it took a good seven hours for the bread to be fully proved. It should roughly double in size.
    • Bake in a preheated oven, starting at 250°C for the first 10 minutes, then turning the temperature down to 200°C for another hour.
    • Cool on a wire rack.