How to Make Sourdough Honey Oat Bread {Recipe Video}
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- Опубликовано: 26 июн 2019
- This is one of our absolute favourite breads, I hope you'll enjoy this! You don't need a mixer to make it, you can mix it by hand as well!
RECIPE HERE- venisonfordinner.com/2019/06/... 
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This recipe makes a really delicious bread! Thank you so much for sharing!
My pleasure 😊
Looks so good!!!
Looks heavenly!! Bread is my weakness!
I feel you!
Thanks so much for sharing all your great tips and recipes. You are a busy lady so what your doing is so much appreciated. Just made regular sourdough this morning so this recipe will be next. Can’t wait to see how I do.
You are so welcome!
Hi! Thanks for sharing your recipe. I’ve made it twice now, once exactly as directed (delish!) and once putting it in fridge overnight for a slow ferment, then taking it out and picking up directions with the first (8-hour) proof at room temp. I really loved the result using the slow ferment. It gave the bread a little more sour taste and a nicer texture. In both cases I preheated oven to 425, slashed loaf and spritzed with water, put in oven, tossed in a half cup of water for steam, closed the door and reduced heat to 375. This is a really great loaf of bread. Thanks again! (Your kids are adorable! 🥰)
Thank you so much for this review! Really helps people get a better sense of things.
I use oat water in all my sourdoughs... makes the crumb so soft and light. I’ve never tried honey, I will try that also.
Interesting!! May try that
Venison For Dinner cook some oats, drain it, and eat the oats and save the oat water, you can freeze it also.
I just discovered your channel and love it! Thank you , thank you, thank you for providing this recipe because it has allowed me to FINALLY make a successful loaf of sourdough bread!! I made my starter back in January and it is mature and healthy but for some reason every loaf I tried to make flopped, turned out gummy and flat. This bread is delicious! I will be making again!
This makes me so excited to hear this!!
Ohhhhh its in the first 30 minute sit. SO excited!! Thanks for sharing-- I'll Instagram the results!! :)
Yes please tag me!
Looks really great! I just soaked some oats for a day, dried them etc. and I'm going to try this with my sour dough. Wish me luck! Thanks
The lovely thing with sourdough is you dont need to presoak the oats for digestibility, the sourdough starter will take care of that for you!
@@VenisonforDinner Really good to know!
Holy cow this bread is my new love. I followed the recipe to a T and after baking I slathered the crust in butter and let cool on the counter overnight (wrapped in wool of course 😉), and this morning my socks are blown off with how deliciously moist and soft it is! Thanks Kate for always sharing the bomb recipes!
Eeeek I love this!!
Hi..where exactly is the recipe? The measurements of everything?? Thank u in advance for letting me know!
Hi everyone..can someone please tell me where the recipe is with measurements of everything? Thank u!
great info and so well explained! for me the best part of these videos is that you also incorporate children and all their distractions...that way i can really see how the baking will go at my house when I'm trying to do this with the kids all over lo;
So true! Kids change everything. I'm glad you enjoy that part of the video.
Hi Kate. Just started following you here and on instagram a few months ago and I love everything I see. What model Bosch do you have ? Any pros and cons ? I'm looking into ordering one. I would love your suggestions please. Vickie (Chick n Tea)
Looks fabulous. You are making me wish that I still had sourdough starter. I tried one of the big baking supply company starters and it was so much work to keep up with feeding (and I had so much starter) and we didn’t particularly care for the flavor.
hi can you guide me aboat makesourdugh starter video?
I don't have a video and there are a lot of recipes online but the basic premise of starting with good fresh flour and water is standard. The main thing to remember is it's going to take at least four days and you want to keep it on the counter in a warmish spot, covered with a piece of cotton or a lid sitting on top but not screwed down.
Start with about 2 tablespoons flour and a bit less than that of water. Each day (approx 24 hours) you are going to stir in down and add flour equal to the amount of "starter" in your jar and a bit less than that of water. It should be a muffin batter consistency. You are aiming for seeing bubbles and your starter doubling. When you get more than 1/2 cup of "starter" you are best to discard extra so you are only "feeding up" a small amount. Once your "starter" doubles within 24 hours it is good to go.
Don't forget to link your bread buckets :)
As a side note for your U.S. viewers, adding links to the U.S. amazon products is mutually beneficial. 😇
The links are for the USA :) I'll add that bucket link, thanks for the reminder!
Awww look at Rowan so tiny! She's gotten so big already hahaha
Shes growing so faaaast
Droooooolllll
Does somebody have the recipe for the spread I went online to get the recipe and it’s been taken off line thank you
Which spread?
@@VenisonforDinner for the bread.. it no longer is online.. ty for making it interesting to study on it though ?
@@margueritemeyer1744 try this link. venisonfordinner.com/2019/06/25/sourdough-honey-oat-bread/#wprm-recipe-video-container-2843
Do you have a favourite bread baking book?
Artisan Sourdough Made Simple by Emilie Raffa!
Awesome! Thanks!
Droooooolllll