Recipe: Sourdough Oatmeal Bread

Oatmeal Sourdough Bread


  • 1 cup Wild Culture sourdough starter, active and room temperature 
  • 2-1/2 cups rolled oats 
  • 2-1/4 cups whole milk 
  • about 5-1/2 cups flour 
  • 1/4 cup molasses, honey, or maple syrup 
  • 1/4 cup salad oil 
  • 1 teaspoon baking soda 
  • 2 teaspoons salt


  1. Heat milk in sauce pan, add rolled oats.  Stir well, then let oatmeal cool.
  2. Feed the oatmeal and 2-1/2 cups of flour to the active Wild Culture sourdough culture.  Mix well.
  3. Cover and let stand in a warm place until thick and bubbly (about 1-1/2 hours).
  4. Stir dough sponge down.  Then stir in molasses, oil, baking soda, and salt.
  5. Gradually beat into the dough the remaining flour to make a stiff dough.
  6. Turn dough out onto floured board and knead until smooth and no longer sticky, adding flour as needed.
  7. Place dough in a greased bowl; turn over to grease top.  Cover and let rise in a warm place until doubled.
  8. Punch dough down and divide into thirds.  Knead each piece briefly on a floured board to release air; shape each into a smooth loaf and place in a greased 4-1/2 by 8-1/2 inch loaf pan.
  9. Cover loaf pans and let rise in a warm place until loaves are about 1/2 inch above pan rims (approximately 45-60 minutes).
  10. Bake in a preheated oven at 375 F. degrees (350 F. degrees for glass pans) for about 35 minutes or until well browned.  Turn out onto racks to cool.

Servings: 3 loaves

Back to Recipes