Oat and Seeds Sourdough Bread

I mentioned recently that I have been playing with Dan Lepard's White Levain Loaf from The Handmade Loaf.  My mum borrowed my copy of the book and tried it.  She raved to me about the silky texture of the dough.  So I tried it and then she was over following all that timing.  I persevered and started to experiment with adding seeds and oats.  Today I bring you this variation.  Not as fluffy and white but very good and even packs a little extra nutrition.

I have made this recipe on quite a few occasions.  It is different every time.  At first I tried wheatgerm and, once the packet was finished, I moved onto oats.  I keep the seeds small because the last time I bought a loaf with sunflower seeds, Sylvia managed to pick them out.  It is enough for the moment that she is eating the seeded loaf.  I have found that Dan Lepard's White Levain can be a bit sticky so I have tried slightly different amounts of flour and water. 

[On the weekend I bought a soft wholemeal loaf from Bakers Delight.  Sylvia was so excited at how soft it was; even the crusts.  She told me how much nicer it was than the bread I make.  That may be so.  However most of the time she doesn't have a choice about which bread she is eating!]

Most of the time I have been making the loaf throughout the day and it comes out of the oven too late to eat.  The loaves are ready even later with it being winter and the dough struggling to rise on some of the chilly day.  Even with the heater on, the dough knows it is winter. 

This loaf is amazing when warm out of the oven, but nevertheless, it is a beautiful thing to wake to a fresh loaf of bread.  We eat it for breakfast and I make everyone lunch.  Fresh bread doesn't need much to make an incredible sandwich.  E likes chutney and cheese.  Sylvia is over her horror of eating sandwiches like everyone else and has vegemite and cheese.  I love salad if the sandwich is eatent fresh.  (The salad at top is avocado, grated carrot, sun dried tomato, tofurky and mayonnaise.)

It would also be possible to make this bread in the early evening (maybe even after work) and leave it to rise in the fridge overnight in the tin or even rise at room temperature.  Though on a cold night it sometimes feels like the fridge is the warmer place!  Then it can be baked in the morning.  That would make for a

For anyone familiar with Dan Lepard's White Levain Loaf, this loaf is quite different when weighed down by seeds.  It doesn't rise as brilliantly or come out quite as soft.  If you love a seeded loaf though, it will appeal. Then all you have to have is a bit of time around the house.  It is worth it.  [Sadly it does not fit with our busy school holidays so it might not be appearing over the next week or so.]

I am sending this loaf to Alphabakes.  This month Ros of The More than Occasional Baker is hosting and the letter chosen is R: that is R for rolled oats.  I am also sending it to Susan of Wild Yeast for YeastSpotting, the regular round up of all things yeasty online.

Previously on Green Gourmet Giraffe:
One year ago: Overnight no knead focaccia
Two years ago: Zucchini and tomato quiche with wild garlic
Three years ago: CC Orange, Lavender and Almond Syrup Cake
Four years ago: Lemon Slice and some Nostalgia
Five years ago: A Tale of Carrot and Feta Dip
Six years ago: Sparkles the Rabbit Cake
Seven years ago: The Worcestershire Sauce Puzzle

Seeded sourdough bread
Adapted from Dan Lepard's White Levain Loaf in The Handmade Loaf
Makes 1 loaf

200g sourdough starter
325g water
1/2 cup seeds (I use 2 tbsp each of sesame, poppy, linseeds, chia)
1 1/2 salt
100g oats
375g plain white flour
extra flour or olive oil for kneading and greasing
extra seeds for tin

• Mix starter and water in a large bowl.  Stir in seeds and salt.  Add remaining ingredients.  Mix well with a spoon.  (Dan says use your hands but I don't fancy that!) 
• 10 minutes: Cover with a teatowel and rest for 10 minutes. 
• 5 to 10 minutes: Knead for about 15 seconds, using a little flour if too sticky or a little olive oil if not sticky.  (I usually "pummel" my dough about 20 times.)  Rest on floured surface and cover with a teatowel.  Meanwhile wash and dry the mixing bowl.  Grease with a little olive oil.  This will usually take 5 to 10 minutes.  Knead dough and return to greased bowl.
• 10 minutes - Cover dough and rest for 10 minutes.  Knead for 15 second.
• 30 minutes - Cover, rest 30 minutes and knead.
• 1 hour - Cover, rest 1 hour and knead.
• 1 hour - Cover, rest 1 hour and knead.
• 2 hours - Cover and prove for about 2 hours or until doubled in size.  Grease a bread tin and scatter with seeds of choice.  Stretch and fold the dough on a lightly floured or oiled surface.  I fold the square of dough in three to make a long shape which fits my tin well. Arrange dough, seam side down, in bread tin.
• 4 1/2 hours - Cover with a greased piece of clingfilm.  Allow to prove 4 and 1/2 hours until almost doubled in size.  Preheat oven to 220 C about 30 minutes before the bread is ready.  Place dish of water in the bottom of the oven while preheating to fill it with steam.
• 50 to 60 minutes - Remove clingfilm [, slashing is optional - I don't do it[ and bake bread until a dark golden brown and the crust sounds hollow when tapped.  (It usually takes me 50 minutes.)  Turn out onto a wire rack to cool.  Wait at least an hour before cutting and eating bread.

On the Stereo:
Woody's 20 Grow Big Songs: The Guthrie Family