Oatmeal & Raisin Sourdough Bread – The Perfect Breakfast Loaf? ☕️🍞

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: commercial yeast

Whole wheat starter adds fiber, while commercial yeast speeds up the process.

all-purpose flour

🥗Healthier: spelt flour

💰Cheaper: bread flour

Spelt flour offers more nutrients, while bread flour is often less expensive.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup has a lower glycemic index, while sugar is more cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine can be less expensive.

Mix sourdough starter with water in a large bowl until combined.

Add all-purpose flour, whole wheat flour, rolled oats, and salt to the bowl.

Stir until a shaggy dough forms, then let it rest for 30 minutes.

Knead the dough on a floured surface for about 10 minutes until smooth.

Incorporate raisins, honey, olive oil, cinnamon, and nutmeg into the dough during kneading.

Place the dough in a greased bowl, cover with a damp cloth, and let rise for 4-6 hours until doubled in size.

Preheat the oven to 375°F (190°C).

Shape the dough into a loaf and place it in a greased loaf pan.

Let the shaped dough rise for another 1-2 hours until it has risen again.

Bake the bread for 30-35 minutes until golden brown and hollow-sounding when tapped.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Slice and serve once cooled.

Cooking Techniques

Spice Level:

Allergens