Astrid from Paulchen's Foodblog selected oat as theme for this month's Bread Baking Day.
I got inspired from zorra for this recipe & the method from iban.
For more information about sourdough starter you can read Susan post about Sourdough Starter from Scratch .
![](http://i232.photobucket.com/albums/ee41/arabicbites/oatbread2-1.jpg)
60 g (1/2 cup + 1 Tablespoon) oat flour.
374 g (2 1/2 cups) whole wheat flour.
670 g (4 1/2 cups) high gluten white flour.
1 1/2 teaspoons salt.
2 teaspoons sugar.
2 teaspoons yeast.
46 g (1/2 cup + 1 Tablespoon) milk powder.
2 Tablespoons oil.
90 g (1/3 cup) sourdough starter.
3 cups water.
![](http://i232.photobucket.com/albums/ee41/arabicbites/oatbread1-1.jpg)
1) Place all ingredients in the bowl of mixer; beat 10 minutes to make soft dough.
2) Cover dough and let rise in warm place until doubled in size, about 1 1/2 hour, stretch & fold every 30 minutes.
3) Divide dough into 2 pieces
4) Shape each piece into round loaf, cover; let it rise in warm place until doubled in size, about 40-60 minutes.
5) Meanwhile, preheat the oven to 500 F.
6) Before baking dust flour over the top of the loaf, slash the bread.
![](http://i232.photobucket.com/albums/ee41/arabicbites/oatbread-1.jpg)
7) Reduce the heat to 400F, bake for 15 minutes with steam, & another 15 minutes without steam.
![](http://i232.photobucket.com/albums/ee41/arabicbites/oatbread4-1.jpg)
![](http://i232.photobucket.com/albums/ee41/arabicbites/oatbread3-1.jpg)
zainab
http://arabicbites.blogspot.com/