Join me in the Elly’s Everyday member community! (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership Mockmill information including discounts in some locations available here: www.ellyseveryday.com/mockmill Thanks for watching, please see the video description for more information and links!
Just made it again. Weighed everything. Kneaded my dough until it was smooth and silky (12 or 13 minutes, I was not gentle with it). Stuck it in a dutch oven. Gritted my teeth and waited 50 minutes. Beautiful loaf. Awesome. My lovely wife even said it looked good. It seems like a really good base recipe to use for making other types or flavors or varietes of bread. Thank you for the recipe and your smiles.
Thank you, Elly. This is just the sort of recipe I've come to associate with you: unique, flexible, relaxed, and delicious! Great debut for the new spatula!
Thank you so much, that's a big compliment and I think you understand my style quite well! I'm returning to my old ways more and more. So much fun to come :)
Could you start of the sourdough with the fermentation of the oats if you have no sourdough mixture ? Thank you how much of the 500 ml of water did you use just came across your channel and have subscribed
@@ellyswholegrainsourdough I love bread... way too much! I can devour a whole loaf so rarely make it. One day I fermented too many oats to eat myself, so decided to stir in some flax meal and dump the remains onto the little shallow tray that came with my convection toaster oven, and left it to rise a bit. It was the texture of a thick batter not a dough, but it baked up in less than 15 minutes into single slice thickness of almost instant bread, perfect for my needs. Once cooled, I cut the slab into six pieces, and it was heaven toasted and spread with avocado or my homemade vegan cheese spread! I plan on experimenting adding some legumes and maybe nuts or seeds into the mix for added nutrients and texture.
This is the first bread video I have ever seen that goes by consistency, no measuring water to flour. I am so glad to see this, and would really appreciate more. Please explain every time what you are looking for in regard to moistness of the dough.
Thank you so much for your comment. You have no idea how much I appreciate it. The people who have known me for a while know that when I first started out sharing my bead videos back in 2016 (this whole youtube thing started for me with this one, unexpectedly successful video ua-cam.com/video/KkA8JUmLT8k/v-deo.html), I always made my loaves 'by feel' and it was only when I bought my mill in 2018 and found it much easier to weigh my grain for milling, and everyone was so caught up with 'hydration' and baker's percentages that I reluctantly changed my ways. Well, more recently I've been returning to my original more 'freestyle' approach, not just because I enjoy it, but it's actually the only method that makes sense with whole grain bread baking given the great differences between people's grains and flours around the world. So I wholeheartedly thank you for commenting on this, and your encouragement to continue in this manner. This is going to be my style from now on. The penny has finally dropped and I'm returning to my roots!
@@ellyswholegrainsourdough Wow thanks for the lovely reply. I have this oats loaf now in the tin rising... I topped it with some of the remaining fermenting oats (just blobbed it on) and will see if it makes a pretty top. Didn't have ground flax but used a little psyllium, and yes, the dough really did aerate! I am so thrilled you will now do the 'freestyle' method. This is desperately needed. I cannot relate to measuring and hydration calculations. Ancient peoples did not have this technology. They had to have skillz!!
I don't have a mill, but I buy NZ organic Wholewheat flour 15 % protein. Can I use that in this recipe ? My husband only eats oats for breakfast and I've been making him Rye breads. I'd like to do this loave for him. Thanks
I’m Efi from Cyprus……Elly your bread is fantastic….thank so much for sharing this recipe with us….also when I make your recipes I feel so calm….God bless you and your family ❤😇
It looks lovely, Elly! I watched it with my son and will definitely have a go - I have some oats fermenting right now! Thank you for shouting out the podcast too - I love how sparks of creativity/ideas can flow between us when we share.
Thank you Alison! That's so wonderful, and yes, it's lovely to have so much inspiration around. I love the sense of community in sourdough baking and beyond :)
Hi Elly, thank you so much for this idea! I've made 3 or 4 loafes with fermented oats now, they were amazing! I used mostly white wheat flour and only a little whole wheat because I don't like the strong flavor all that much. Anyway, I keep snacking on my oat sourdough starter, I need to make more so that it's not all gone by the time I make bread.
I must try this with my next loaf. Re: your new spatula. You enthusiasm reminded me of the day I found an amazing sale on a set of Lagostina cookware. I unboxed it at home and called my 20 year old son into the kitchen to show off my new cookware, and his response was "I'm not old enough to get excited about pots and pans". Well, I am. I got excited about a set of flexible plastic dough scrapers that can clean the dough out of a bowl amazingly well.
This recipe using fermented oats really intrigued me and loved that it used whole wheat flour. I followed your video to make sure I got the hydration right. The loaf is moist but not gummy and the taste is so delicious. Will definitely be a repeat for me. Thank you for a great recipe.
Thanks for this recipe. I've made it twice, both times sprinkling sesame seeds on top which made a great combination with the fermented oat flavors (especially toasted!). The amount of fermented oats in the recipe made exactly what I needed for two loaves so I froze the rest until I was ready to take the second loaf. I'm looking forward to future videos!
Oh that sounds delish Arlo, yum! Thanks, appreciate your feedback. Yes I'll continue to post regular videos to this channel. Usually once a fortnight (I do one video every week across two channels).
I tried Your recipe for the first time yesterday shaping it Like a boule and baked it in a dutch oven. I cut it half an hour ago and tastes very nice, even though crumbs is more similar to a cake..
i will have too try this one day i like to experiment with new things one of my jobs was making bread and cakes in a bakery ok it was on an industrial scale but ive had many differer kinds of jobs
I saw that spatula and had to chuckle. I didn’t think you’d ever replace that white one. Last summer when we had to evacuate the first time, I was looking in second hand shops for kitchen items for our travel trailer. Low and behold, I found a white spatula just like yours. I didn’t need one but for 50 cents, how could I not buy it. I use it all the time now because you’re right, it works perfectly.
Hehe that's so awesome. It's funny to think one could be so attached to a plastic spatula, but it really is the most amazing tool! Thanks for commenting. More people are remembering my old videos than I thought!
Well I made this loaf yesterday and wasn't sure how well it would turn out. My starter was a bit sluggish because we'd been gone and it hadn't been used for a little over a week. I have to say, this bread is really delicious. We had it for breakfast this morning and my husband even commented on how good the bread is. I can't wait to make it again with a happy starter. Thanks for this recipe.
I made this for the second time today. I made two loaves instead of saving any oats. This time I added way too much water and my dough seemed absurdly over hydrated as I was struggling to handle it. I ended up shaping it in the middle of a mountain of flour on my bench, which I hadn’t planned. The dough was just oozing out. But I think the end result was even better than the first time. Very tall. A very crispy crust and perfectly soft in the middle. Pulled the two pans from the oven at 42 minutes and then gave the bare loaves another two-three minutes on their sides. Also, this time I added two teaspoons of malt extract to the mixture for a bit more golden crust and subtle sweetness. Thank you for this, I will make more!
Thanks 👍 Elly for your great video-recipe. Oats go fermented fast at room temperature. It can be fermented 3-5days, then cook, bake whatever you want. I usually cook savory dishes with salty spice taste- 😋
Hehe thanks Lori. I was so excited when I found the spatula!! I've only been searching for about 5 years... Thanks again, enjoy the loaf! It's a nice one :)
Oh Elly! What a lovely video....reminded me of the old days. AND the loaf of bread; AMAZING! A slice slathered with a good butter, or preserves...YUM. Thank you for sharing. Can't believe you found another exact spatula, or did they make it especially for you;). I guess I won't have to give mine up to you:). Love the little blue bread tin. Seen it in some of your other videos. Knowing you, you probably found it at the thrift shop!! Thanks again, Elly, for posting such a lovely loaf inspiration!
Thank you Kathy, yes I found the spatula on Ebay! I have been searching for years! The little blue tin is a Jamie Oliver one I got for $9 at Woolworths. Half price bargain! It's very cute for my little loaves. Thanks, so glad you enjoyed this :)
Elly, I wanted to say thank you for this recipe! I’m a recent subscriber. I LOVE your channel! Made a 2 lb loaf today and it came out wonderful. Did a preferment with steel cut oats (not quick oats) last night and added some millet to the dough. I have 2 starters at home, I did not want another. It was a fun dough to work with. Thanks again!
Thank you so much Adira, that is so wonderful to hear! I adore the fermented oats bread too, it's just so good! I also have been just making the starter when I want this bread, I just mix a tiny bit of my wheat starter into the oats mixture and it's ready to go the next day. Thanks for your comment :)
@@violetasw1880 Sorry, didn’t see your question until now. I just put the steel cut oats (300 gems) into the water (600 gems) with the starter (2tsp) stirred, the night before. Just like in Elly’s recipe. The starter with the oats and water didn’t rise of course because your dealing with grains instead of flour so the grains will sink to the bottom. That is ok. Also keep in mind that the pre-ferment is for 2 recipes or for a continuous starter but I used it all. The next day, I added the rest of the ingredients into that starter water. With my dough, I had to add less water the second time compared to Elly’s recipe. Be careful and feel the dough as you go. Good luck!
Thanks Dale, it's so good! Hope you like it. Yes the spatula is a miracle! I put an e-bay link to where I got mine in the description box. Not sure if you can get it elsewhere, it's an AU link...
Just found your channel. Have liked and subscribed. Will be saving your tutorial to my library for future use! Thanks so much for making the recipe and this video and sharing it, love it. I've been off of white/wheat flours for over 3 yrs now and have been trying to find a nice sourdough bread recipe using oats and/or coconut flour and I think/believe your's is it! The bread looks so amazing and delish! Thanks again.
Oh Elly, made this bread tonight....sooooo tasty! 😃You are amazing, thx so much...🙏, I followed ur recipe and ur advice to go by how the dough it feels....it's beautiful and tasty and open crumb! wish I could show you the crumb! 😃
Elly! Your recipe looks delicious 😍 I am going to try your way this week! But I also had the thought that maybe it would also be good using clabbered milk. (I drink raw milk & it never goes bad-it just clabbers) so I wonder how it would be if I either fermented the oats in the clabbered milk or replaced the water content with clabbered milk in the loaf! I am so excited to try this recipe! Thank you for sharing! Also I’m in the US! Can you share links for your bread tin & spatula? I need new ones so bad! I looked on your blog and tin you had linked was sold out & I didn’t see the spatula! ♥️♥️♥️♥️
@@ellyswholegrainsourdough aw bummer! 🥹 Ps I made the loaf your way & then I did it my way with clabbered raw milk-DELICIOUS 😍🤤 I gave some to my neighbors & they loved it too!
I've watched several of your videos now, Elly, but this one is the most intriguing to me. It looks absolutely delicious beyond words. Yes, our instincts usually direct us correctly through the mixing process, if we just trust ourselves. Now, I've got to learn how to make fermented oat cereal for my starter. Thank you so much! Well done!!!
Thank you Octavio! I appreciate your feedback and comment so much. Make sure you read the blog post with the full written recipe on my website - it will give you some more insight I hope! www.ellyseveryday.com/ellys-everyday-blog/fermented-oats-whole-grain-sourdough
I love the idea of adding fermented oats. I will definitely be trying out your recipe, thank you for sharing! I love your bendy spatula and I might have to try one for my mixing. I will check out your amazon link and see if I can find one like it. I am still new to baking my own bread and getting the hang of it.
Thank you Maricela, I'm glad you enjoyed this. It's a very special bread! Hope you can find the spatula, they are hard to find these days. Somebody got one in Walmart in the USA, so that may be worth a look. Enjoy your bread making, sourdough is a learning curve but well worth it!
Making this today - just put it in the oven at 10pm because I was afraid it would overproof overnight. It took 7 hours for the dough to rise to the top of my pan - winter here in NJ and my kitchen is on the cool side. Looking forward to seeing how this comes out!
@@ellyswholegrainsourdough Just saw your email! Thx soooo much...a video on that would be fantastic....🥰Thx again Elly for your advice and amazing recipes! 🙏
Thank you Laurie! You're so kind. I got my spatula from Ebay Australia, but can't find them anymore. Somebody found one at Walmart online, but I can't see them there either anymore. If you search for 'plastic spatula cream spreader' or something similar, you might get lucky!
I put my dough in the oven to proof with the oven light on. It provides just the right amount of warmth. If it’s too warm I turn the light off but there is still enough residual heat to carry on. This looks like something I might try as I too like oatmeal. Thanks.
I discovered years ago that oats in bread dough makes delicious and beautifully textured bread, in Finland when someone I was working with added the left over porridge from breakfast to the bread dough. I was surprised when I saw her do it.
@@ellyswholegrainsourdough i agree. Have you tried puttung some oat flakes in into a mug of hot pure cacao (made with water, no milk) and stirring it? It is a great easy alternative if you dont like milk or are out of it or can't drink milk for some reason. I sometimes even prefer it to milk in my cacao. It is extremely comforting and relaxing.
Thanks Elly for the inspiration! I had fermented muesli porridge this morning: oats, barley, rye with chia, sunflower seeds and chopped dates added when cooking. Tangy and delicious!!
@@marymcandrew7667 sure. I added a teaspoon of sourdough starter to a portion of oats, rye, barley (flakes) and seeds, then added water and left to ferment at room temperature for 24 hours. As Elly says it's fizzy after fermenting. Next morning I transfer most of the fermented oats etc to a pan, add a little milk and the chopped fruit and cook for a few minutes. I add more oats, seeds and water to remaining mix and leave to ferment for the next day. If I don't fancy porridge it keeps fine in the fridge. It's even better now as I cook the porridge with kefir oat milk. So even more fermented goodness! And I also add a teaspoon of carob or cacoa before cooking too.
@@sarahwhite4287 sounds good, thanks for the advice! I don't make sourdough bread yet so I don't have that kind of starter though.I'll try it someday when I do! Thanks
I just made a sourdough bread with fermented oats and googled it afterwards 🤦🏼♀️. I should have put mine in a tin too, but the dough looked nice & springy the I chanced the free standing boule. It's not as tall as I'd like, but it smells amazing. Next time I'll make it like you did--a lot less fuss!! 👏
Another fantastic video! I want to do this! I really like oatmeal in bread and I want to make more whole grain bread. I'm so glad to have found your channel!! Where is the link to your spatula??? Also I like the plastic box you let your bread rise in.
Hi Cari, those spatulas are no where to be found at the moment! Except maybe charity shops if you're lucky. The bread box is just a vegie crisper box I got second hand.
Hi Elly, thank you so much for your recipe, will definitely try it. Would love to know your room temp, cos i live in a really hot climate, so i can scale down my proofing time accordingly. Thank you so much.
I'm a new subscriber. The loaf looks so delicious😍. I love this healthy and nutritious recipe and can't wait to try it.❤ But I have to make a starter first 😅
Hello, thank you very much for your interesting recipe. I want to try baking it, but I don't have any sourdough starter at home. What can I use as an oatmeal starter?
You could just ferment the oats themselves to begin with, I think that would work. I would use my starter method, just use oats instead of wheat or brown rice flours ua-cam.com/video/d36SVZj7TuI/v-deo.html
Hi Marisa, I can't find it anymore unfortunately. I did buy mine from Ebay in Australia though. If you search you may find one. They are such an old fashioned design!
@@ellyswholegrainsourdough Thank you. I remembered you put a link for the one you bought in ebay, but I can remember in which of your videos. Do you still have the link of ebay?
No, I tried to find it recently but they don't sell them anymore unfortunately. They may come up again in future. Charity shops are worth looking in for them too.
I would use one of my gluten free recipes instead: Wholegrain Gluten Free Sourdough Bread Recipe for Beginners ua-cam.com/video/xaGlru_0jhQ/v-deo.html Make gluten free sourdough with freshly milled Millet! (full demo, simple and easy process) ua-cam.com/video/5DmLE0IM7dw/v-deo.html
Ooh, that's exciting! I got the spatula from Ebay Australia but unfortunately I can't find a link for them anymore. I know someone got them from Walmart once, but not sure if that's still an option.
Ellie, I loved this video and plan on trying it. I looked for the link you mentioned about the spatula. I’ve asked about it before. Can you provide the link? Thanks so much for all you do. Eileen
Hi Eileen, sorry, I may have removed the link. They can be hard to find but these are the ones I purchased from Ebay here in AU www.ebay.com.au/itm/393599453575?var=662357040843&hash=item5ba45b0987:g:BPMAAOSwzjthUpFh
how do i make and keep the oat porriage on going? 600 grams water 300 grams oat and two t of starter. so how long does it take to ferment? How long can i let it go before it need to be fed? Can u store in the fridge and use it just like your sourdough starters?
Hi Ella, thanks for answering my question about the pan which you have to in the dish to bake the bread. I bought a couple of those spatula they are very handy. I love watching you.My next loaf of bread will be with the oats starter. I have an other question my dish which it is not oven Dutch it’s stainless steel do I have to warm it before I put the bread to bake and how long I should warm it? Sorry to bother again. Have a nice day and thanks 🙏 again
Hi Antoinette, glad you're enjoying my videos, thank you. Yes you can pre-heat your stainless steel dish as long as it's oven safe. Any dish will do. I tend to preheat my baking dishes and oven for about 15 minutes, but my oven is pretty fast at preheating. Just do what you would normally do to preheat your oven. Good luck!
I just use regular non-stick spray from the supermarket, or this recipe is nice too if you want something homemade ua-cam.com/video/cGlNFapSjUM/v-deo.html
@@ellyswholegrainsourdough thanks for checking! I do have a spatula that I love but it’s not quite as flexible as yours. Very sturdy though! I’m currently working on my first loaf of fermented oat bread! I used an oatmeal based muesli for the fermented oats. I added a few soaked (and drained!) pumpkin seeds and raisins. Replaced half the fermented oats with mashed potato (love potato bread) and for small amount of additional liquid I put in about a 1/2 cup of unsweetened applesauce. 🤪 I’m one of these people that rarely make a recipe as written! 😂 but then I’ve been cooking for 60 years so I’ve got a pretty good feel for what I can get away with. As I write this this I’m going in to shape my dough and put it in my bread pan. Excited for the outcome! Awesome bread OR treat for the chickens???
I just found your video. I’m almost a year into making sourdough and I love it! Where did you get the long narrow plastic box with a lid you used for your final proof? Thanks so much!
Yes, you can ferment oats and use other flours with them. Check out my gluten free sourdough recipe - it's a good one Wholegrain Gluten Free Sourdough Bread Recipe for Beginners ua-cam.com/video/xaGlru_0jhQ/v-deo.html
Hi Elly, thank you for your easy-to-follow recipes. I've not made anything yet as I'm trying to take out the wheat from my diet again as my arthritis has been flaring since I added it back in. I can't find anything with 100% sourdough oat bread in your videos - have you done one? I am also intolerant to flaxseed, linseed, and sesame seeds - can you suggest any other 'seeds' that I can use instead? I was wondering about chopping up some sunflower and pumpkin seeds - what do you think?
Hi, yes sunflower and pumpkin seeds are lovely! I use them in my rye bread quite a lot. (You might like my rye sourdough videos). No I haven't made any 100% oat sourdough videos, it's very hard to make bread, loaf style, with just oats. You can make oat cakes and pancakes etc though, which are quite lovely. I don't have any videos for those yet though...
Hi Elly I love this recipe. It is our new morning toast every day. Sometimes I get behind on the fermented oats/sourdough starter so I am wondering if you can alter this recipe to just use regular oats. I love the simplicity of the few ingredients and would love to be able to not go through fermenting when I don’t have time. Thank you!
Hi Nancy, not quite sure what you mean. Do you mean regular sourdough bread with oats added? You can just add them in if you like, but the bread won't be the same!
@@ellyswholegrainsourdough I know it won’t be sourdough, but I would love to be able to make this bread just using oats, whole wheat bread, flax seed and yeast. I just don’t know what measurements to use of the oats and yeast. I do love your recipe, I just don’t always have time to make a sourdough starter, then fermented oats and then make the bread. I do have another question, when I do have fermented oats going, when I feed it do I just add a little more oats and water or do I add a little more sourdough starter? Thank you so much!
Oh I see! I would just add half a cup or so of rolled oats to a normal wheat bread. When I want to make a bread with yeast I just use between 1/4 and 1/2 a teaspoon of yeast and let it rise slowly, a bit similarly to sourdough. If you want the oats nice and tender, you can soak them in some of the water for a while.
@@ellyswholegrainsourdough Ok, thank you I will try that. Also still wondering about whether or not I should ad sourdough starter to the fermenting oats when I feed them. Thanks.
I see! No, once your oats are 'started' so to speak, and they are fermenting, you don't need to add any more sourdough starter. They are their own starter then.
I made this and it was delicious. I did use more flour than you did bc my tin is quite big and as you say your recipes are for others often too wet bc of the difference in grains. Anyway thanks once again for all your inspiring videos x
Hi! i find out your video now. I’d want to start baking. This was really impressive for me. I’m happy to start baking. Btw where did you buy your measuring ceramic jar? It’s so beautiful. Thank you!
Thank you Lucka, I'm so glad this has inspired you! I bought the jar from a kitchenware shop in Brisbane. It's by an Australian company called Maxwell & Williams.
Join me in the Elly’s Everyday member community! (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership
Mockmill information including discounts in some locations available here: www.ellyseveryday.com/mockmill
Thanks for watching, please see the video description for more information and links!
Just made it again. Weighed everything. Kneaded my dough until it was smooth and silky (12 or 13 minutes, I was not gentle with it). Stuck it in a dutch oven. Gritted my teeth and waited 50 minutes. Beautiful loaf. Awesome. My lovely wife even said it looked good. It seems like a really good base recipe to use for making other types or flavors or varietes of bread. Thank you for the recipe and your smiles.
Lovely, Gene! Thank you so much.
Hi Gene, Did you preheat the oven. I made this after preheating the oven. My bread was little sticky. Thanks for your time
Thank you, Elly. This is just the sort of recipe I've come to associate with you: unique, flexible, relaxed, and delicious! Great debut for the new spatula!
Thank you so much, that's a big compliment and I think you understand my style quite well! I'm returning to my old ways more and more. So much fun to come :)
Could you start of the sourdough with the fermentation of the oats if you have no sourdough mixture ? Thank you how much of the 500 ml of water did you use just came across your channel and have subscribed
@@ellyswholegrainsourdough I love bread... way too much! I can devour a whole loaf so rarely make it. One day I fermented too many oats to eat myself, so decided to stir in some flax meal and dump the remains onto the little shallow tray that came with my convection toaster oven, and left it to rise a bit. It was the texture of a thick batter not a dough, but it baked up in less than 15 minutes into single slice thickness of almost instant bread, perfect for my needs. Once cooled, I cut the slab into six pieces, and it was heaven toasted and spread with avocado or my homemade vegan cheese spread! I plan on experimenting adding some legumes and maybe nuts or seeds into the mix for added nutrients and texture.
This is the first bread video I have ever seen that goes by consistency, no measuring water to flour. I am so glad to see this, and would really appreciate more. Please explain every time what you are looking for in regard to moistness of the dough.
Thank you so much for your comment. You have no idea how much I appreciate it. The people who have known me for a while know that when I first started out sharing my bead videos back in 2016 (this whole youtube thing started for me with this one, unexpectedly successful video ua-cam.com/video/KkA8JUmLT8k/v-deo.html), I always made my loaves 'by feel' and it was only when I bought my mill in 2018 and found it much easier to weigh my grain for milling, and everyone was so caught up with 'hydration' and baker's percentages that I reluctantly changed my ways. Well, more recently I've been returning to my original more 'freestyle' approach, not just because I enjoy it, but it's actually the only method that makes sense with whole grain bread baking given the great differences between people's grains and flours around the world. So I wholeheartedly thank you for commenting on this, and your encouragement to continue in this manner. This is going to be my style from now on. The penny has finally dropped and I'm returning to my roots!
@@ellyswholegrainsourdough Wow thanks for the lovely reply. I have this oats loaf now in the tin rising... I topped it with some of the remaining fermenting oats (just blobbed it on) and will see if it makes a pretty top. Didn't have ground flax but used a little psyllium, and yes, the dough really did aerate! I am so thrilled you will now do the 'freestyle' method. This is desperately needed. I cannot relate to measuring and hydration calculations. Ancient peoples did not have this technology. They had to have skillz!!
I couldn't agree with you more. Amen!
Well done young lady u r a champ 😊
I don't have a mill, but I buy NZ organic Wholewheat flour 15 % protein. Can I use that in this recipe ?
My husband only eats oats for breakfast and I've been making him Rye breads. I'd like to do this loave for him. Thanks
Woah I've never seen flour being milled... That was cool to see, thank you for showing us!
Oh, I'm glad you liked it! I appreciate it a lot. :)
Ohhhhhh i wish i could smell that gorgeous loaf! What an original recipe, amazing....
Thanks Sandra, I hope you can try it sometime? It's very nice bread indeed :)
This looks lovely. I can’t wait to try
Thank you Elly! I have been waiting patiently for you to post this video! Can’t wait to try it.
You're welcome! Have fun making it. It's such a lovely bread :)
I've learned so much from you Elly! Thankyou. I'm no longer intimidated and I'm having fun with my sourdough!🕊
Excellent, Bonnie! Lovely to hear. Well done :)
I’m Efi from Cyprus……Elly your bread is fantastic….thank so much for sharing this recipe with us….also when I make your recipes I feel so calm….God bless you and your family ❤😇
Thank you Efi, that is always wonderful to hear! Happy baking :)
I just found you on you tube. I’m geeking out on your videos and learning so much.!
Oh yay! Thanks, that's so cool.
It looks lovely, Elly! I watched it with my son and will definitely have a go - I have some oats fermenting right now! Thank you for shouting out the podcast too - I love how sparks of creativity/ideas can flow between us when we share.
Thank you Alison! That's so wonderful, and yes, it's lovely to have so much inspiration around. I love the sense of community in sourdough baking and beyond :)
Hi Elly, thank you so much for this idea! I've made 3 or 4 loafes with fermented oats now, they were amazing! I used mostly white wheat flour and only a little whole wheat because I don't like the strong flavor all that much. Anyway, I keep snacking on my oat sourdough starter, I need to make more so that it's not all gone by the time I make bread.
Oh that's excellent! I'm pleased to hear you've been enjoying it. Thanks for sharing your feedback with me.
I must try this with my next loaf. Re: your new spatula. You enthusiasm reminded me of the day I found an amazing sale on a set of Lagostina cookware. I unboxed it at home and called my 20 year old son into the kitchen to show off my new cookware, and his response was "I'm not old enough to get excited about pots and pans". Well, I am. I got excited about a set of flexible plastic dough scrapers that can clean the dough out of a bowl amazingly well.
Haha, I can relate! Thanks for your comment :)
Thank you Elly!🕊️
This recipe using fermented oats really intrigued me and loved that it used whole wheat flour. I followed your video to make sure I got the hydration right. The loaf is moist but not gummy and the taste is so delicious. Will definitely be a repeat for me. Thank you for a great recipe.
Thanks Nancy, glad you liked it :)
I cannot wait to try that. I have a Mockmill already and a Flaker on the way.
Ooh exciting!
I need to make this, thank you.
Thanks for this recipe. I've made it twice, both times sprinkling sesame seeds on top which made a great combination with the fermented oat flavors (especially toasted!). The amount of fermented oats in the recipe made exactly what I needed for two loaves so I froze the rest until I was ready to take the second loaf. I'm looking forward to future videos!
Oh that sounds delish Arlo, yum! Thanks, appreciate your feedback. Yes I'll continue to post regular videos to this channel. Usually once a fortnight (I do one video every week across two channels).
I tried Your recipe for the first time yesterday shaping it Like a boule and baked it in a dutch oven. I cut it half an hour ago and tastes very nice, even though crumbs is more similar to a cake..
i will have too try this one day i like to experiment with new things one of my jobs was making bread and cakes in a bakery ok it was on an industrial scale but ive had many differer kinds of jobs
Made this two days in a row and it may become my go-to whole grain sourdough bread.
Excellent!
Did you preheat the oven
I saw that spatula and had to chuckle. I didn’t think you’d ever replace that white one. Last summer when we had to evacuate the first time, I was looking in second hand shops for kitchen items for our travel trailer. Low and behold, I found a white spatula just like yours. I didn’t need one but for 50 cents, how could I not buy it. I use it all the time now because you’re right, it works perfectly.
Hehe that's so awesome. It's funny to think one could be so attached to a plastic spatula, but it really is the most amazing tool! Thanks for commenting. More people are remembering my old videos than I thought!
where did you get the spatula?
@@cyndier7816 I got it at a 2nd hand shop while waiting out a fire.
Well I made this loaf yesterday and wasn't sure how well it would turn out. My starter was a bit sluggish because we'd been gone and it hadn't been used for a little over a week. I have to say, this bread is really delicious. We had it for breakfast this morning and my husband even commented on how good the bread is. I can't wait to make it again with a happy starter. Thanks for this recipe.
That's great to hear. It does seem to be a fairly forgiving recipe. Thanks for commenting, glad you're enjoying it :)
@@ellyswholegrainsourdough The 2nd loaf was much better. It’s such a great recipe.
That's great to hear, thank you.
Starter for oats?
Hola Ellys,espero que te encuentres muy bien al igual que los tuyos ,gracias por compartir todo con nosotros,desde Argentina saludos y cariños
Thank you Angela, you're very welcome. Hi from Brisbane :)
I made this for the second time today. I made two loaves instead of saving any oats. This time I added way too much water and my dough seemed absurdly over hydrated as I was struggling to handle it. I ended up shaping it in the middle of a mountain of flour on my bench, which I hadn’t planned. The dough was just oozing out. But I think the end result was even better than the first time. Very tall. A very crispy crust and perfectly soft in the middle. Pulled the two pans from the oven at 42 minutes and then gave the bare loaves another two-three minutes on their sides. Also, this time I added two teaspoons of malt extract to the mixture for a bit more golden crust and subtle sweetness. Thank you for this, I will make more!
Oh wow, that sounds wonderful! Thank you for sharing your experience. I haven't made this one for a while, you inspire me to get back into it!
Actually I cannot taste any sweetness now the next morning. But still soft and good. Maybe I’ll try an extra spoon of malt the next time.
Thank you Elly, just made this today...turned out nicely..love watching all your videos and you give us lots of beautiful ideas.
Thanks so much Veena :)
J’ai fais ce pain, il est vraiment délicieux et très simple à faire. thank you❤️
That is wonderful to hear, I'm happy for you!
Thanks!
Thank you! I appreciate your support very much.
Thanks 👍 Elly for your great video-recipe. Oats go fermented fast at room temperature. It can be fermented 3-5days, then cook, bake whatever you want. I usually cook savory dishes with salty spice taste- 😋
Thank you Luba. I haven't made fermented oats for a while without the sourdough starter, I would like to try them again! The taste is so wonderful.
This sounds so good Elly - and your loaf looks amazing. Now I have to get some oats fermenting! Yay for the new spatula!
Hehe thanks Lori. I was so excited when I found the spatula!! I've only been searching for about 5 years... Thanks again, enjoy the loaf! It's a nice one :)
Oh Elly! What a lovely video....reminded me of the old days. AND the loaf of bread; AMAZING! A slice slathered with a good butter, or preserves...YUM. Thank you for sharing. Can't believe you found another exact spatula, or did they make it especially for you;). I guess I won't have to give mine up to you:). Love the little blue bread tin. Seen it in some of your other videos. Knowing you, you probably found it at the thrift shop!! Thanks again, Elly, for posting such a lovely loaf inspiration!
Thank you Kathy, yes I found the spatula on Ebay! I have been searching for years! The little blue tin is a Jamie Oliver one I got for $9 at Woolworths. Half price bargain! It's very cute for my little loaves. Thanks, so glad you enjoyed this :)
Excited to make my own bread!
Awesome! Have fun, this is a really nice and easy recipe.
Elly, I wanted to say thank you for this recipe! I’m a recent subscriber. I LOVE your channel! Made a 2 lb loaf today and it came out wonderful. Did a preferment with steel cut oats (not quick oats) last night and added some millet to the dough. I have 2 starters at home, I did not want another. It was a fun dough to work with. Thanks again!
Thank you so much Adira, that is so wonderful to hear! I adore the fermented oats bread too, it's just so good! I also have been just making the starter when I want this bread, I just mix a tiny bit of my wheat starter into the oats mixture and it's ready to go the next day. Thanks for your comment :)
hello! How did you ferment your steel cut oats?
@@violetasw1880 Sorry, didn’t see your question until now. I just put the steel cut oats (300 gems) into the water (600 gems) with the starter (2tsp) stirred, the night before. Just like in Elly’s recipe. The starter with the oats and water didn’t rise of course because your dealing with grains instead of flour so the grains will sink to the bottom. That is ok. Also keep in mind that the pre-ferment is for 2 recipes or for a continuous starter but I used it all. The next day, I added the rest of the ingredients into that starter water. With my dough, I had to add less water the second time compared to Elly’s recipe. Be careful and feel the dough as you go. Good luck!
@@adiraluna6834 Thank you! I appreciate the help ☺
I made it in my bread machine and was amazing!
Excellent!
Oh, Elly, I'm very excited to make this!
That's great Tom! It's a wonderful bread :)
I love your style of baking !
Thanks Janet!
I'm pretty new to sourdough bread making and am excited to try this recipe. Thank you.
You're welcome. This is an all time favourite!
Oh Elly this looks so yummy can hardly wait to try it! Noticed the spatula immediately and hoping I can get my hands on one!! 🥰
Thanks Dale, it's so good! Hope you like it. Yes the spatula is a miracle! I put an e-bay link to where I got mine in the description box. Not sure if you can get it elsewhere, it's an AU link...
Thank you for the instructions! Bread looks perfect
You're welcome! It's a lovely bread.
thank you for sharing.
Hi Elly, I made this bread and it was amazing! Thank you!!!!
You are so welcome!
Really did enjoy your inspiring video. Thankxx
Thank you, I'm glad!
Just found your channel. Have liked and subscribed. Will be saving your tutorial to my library for future use! Thanks so much for making the recipe and this video and sharing it, love it. I've been off of white/wheat flours for over 3 yrs now and have been trying to find a nice sourdough bread recipe using oats and/or coconut flour and I think/believe your's is it! The bread looks so amazing and delish! Thanks again.
Thanks! This bread does have a lot of whole wheat flour in it :)
Thanks so much, Elly! Love your channel, and love this recipe and process!
Thanks Amy! Glad you're enjoying it :)
Oh Elly, made this bread tonight....sooooo tasty! 😃You are amazing, thx so much...🙏, I followed ur recipe and ur advice to go by how the dough it feels....it's beautiful and tasty and open crumb! wish I could show you the crumb! 😃
Oh that's fantastic Moj! Well done.
Elly! Your recipe looks delicious 😍
I am going to try your way this week!
But I also had the thought that maybe it would also be good using clabbered milk. (I drink raw milk & it never goes bad-it just clabbers) so I wonder how it would be if I either fermented the oats in the clabbered milk or replaced the water content with clabbered milk in the loaf!
I am so excited to try this recipe! Thank you for sharing! Also I’m in the US! Can you share links for your bread tin & spatula? I need new ones so bad! I looked on your blog and tin you had linked was sold out & I didn’t see the spatula!
♥️♥️♥️♥️
I can't get these spatulas anymore unfortunately.
@@ellyswholegrainsourdough aw bummer! 🥹
Ps I made the loaf your way & then I did it my way with clabbered raw milk-DELICIOUS 😍🤤
I gave some to my neighbors & they loved it too!
WOW! That bread is amazing! Thank you!❤️
You are so welcome!
A MA Z I N G!!! Bravo!!!!
Thank you Despina!
Hi Elly, thank a lot so much for this ideas. Excellent.
Good luck.
Thank you!
I've watched several of your videos now, Elly, but this one is the most intriguing to me. It looks absolutely delicious beyond words. Yes, our instincts usually direct us correctly through the mixing process, if we just trust ourselves. Now, I've got to learn how to make fermented oat cereal for my starter. Thank you so much! Well done!!!
Thank you Octavio! I appreciate your feedback and comment so much. Make sure you read the blog post with the full written recipe on my website - it will give you some more insight I hope! www.ellyseveryday.com/ellys-everyday-blog/fermented-oats-whole-grain-sourdough
@@ellyswholegrainsourdough 10:30
Thank you 🙏 I will try it for sure
Oh great, good luck!
I love the idea of adding fermented oats. I will definitely be trying out your recipe, thank you for sharing! I love your bendy spatula and I might have to try one for my mixing. I will check out your amazon link and see if I can find one like it. I am still new to baking my own bread and getting the hang of it.
Thank you Maricela, I'm glad you enjoyed this. It's a very special bread! Hope you can find the spatula, they are hard to find these days. Somebody got one in Walmart in the USA, so that may be worth a look. Enjoy your bread making, sourdough is a learning curve but well worth it!
Making this today - just put it in the oven at 10pm because I was afraid it would overproof overnight. It took 7 hours for the dough to rise to the top of my pan - winter here in NJ and my kitchen is on the cool side. Looking forward to seeing how this comes out!
Good luck Eileen! It's a wonderful bread.
This bread looks soooo lovely and tasty! I will make it tomorrow! 😃
It's the best!
@@ellyswholegrainsourdough I agree....it is! mine turned out super tasty, but a bit sour....any idea how t reduce the sourness?
Hope you got my email Moj! I would like to do a video on this question - there's a bit to it...
@@ellyswholegrainsourdough Just saw your email! Thx soooo much...a video on that would be fantastic....🥰Thx again Elly for your advice and amazing recipes! 🙏
Can't wait to try this! Did you mention where you found your spatula? Thanks for making these videos, and your soap ones, where I first found you!
Thank you Laurie! You're so kind. I got my spatula from Ebay Australia, but can't find them anymore. Somebody found one at Walmart online, but I can't see them there either anymore. If you search for 'plastic spatula cream spreader' or something similar, you might get lucky!
Wow this is excellent
Thanks so much Charmaine!
Hi Elly, if I mill the oats to flour will it change the recipe?
Hi Judy, no, it shouldn't make much of a difference overall. Might change the texture a bit, you won't see the large oat flakes in the crumb.
@@ellyswholegrainsourdough thank you so much!
That looks fabulous! Been wanting to get some oats into my sourdough bread! I’ll be trying this soon!
That's great! You'll love it. This is one of my favourite breads :)
I put my dough in the oven to proof with the oven light on. It provides just the right amount of warmth. If it’s too warm I turn the light off but there is still enough residual heat to carry on. This looks like something I might try as I too like oatmeal. Thanks.
Yes that's a great method. My oven light doesn't have an independent switch unfortunately. Enjoy the bread if you get to make it :)
Yummy beautiful loaf
Just brilliant ! Thank you !!!
You're welcome! This has to be my best bread on the channel I think :)
I discovered years ago that oats in bread dough makes delicious and beautifully textured bread, in Finland when someone I was working with added the left over porridge from breakfast to the bread dough. I was surprised when I saw her do it.
Oh yes, cooking porridge is wonderful in bread dough as well as raw, fermented oats. Both lovely options :)
@@ellyswholegrainsourdough i agree. Have you tried puttung some oat flakes in into a mug of hot pure cacao (made with water, no milk) and stirring it? It is a great easy alternative if you dont like milk or are out of it or can't drink milk for some reason. I sometimes even prefer it to milk in my cacao. It is extremely comforting and relaxing.
Hi Elly ! Bread looks so wonderful and colour too. just waiting to try(my oven is not functioning) .Thanks Much as always.
Hi Kakoli, oh I'm sorry to hear about your oven! Hope you can get it working again soon.
@@ellyswholegrainsourdough Hi Elly ! Thanks and i bought a new one.i really love your loaf pan ,its too pretty n gorgeous !!
Thanks Elly for the inspiration! I had fermented muesli porridge this morning: oats, barley, rye with chia, sunflower seeds and chopped dates added when cooking. Tangy and delicious!!
Ooh yum, that sounds nice!
Hi Sarah, I would like to try fermenting my oats etc for breakfast, can you tell me how you do yours? What do you ferment with?
@@marymcandrew7667 sure. I added a teaspoon of sourdough starter to a portion of oats, rye, barley (flakes) and seeds, then added water and left to ferment at room temperature for 24 hours. As Elly says it's fizzy after fermenting. Next morning I transfer most of the fermented oats etc to a pan, add a little milk and the chopped fruit and cook for a few minutes. I add more oats, seeds and water to remaining mix and leave to ferment for the next day. If I don't fancy porridge it keeps fine in the fridge.
It's even better now as I cook the porridge with kefir oat milk. So even more fermented goodness! And I also add a teaspoon of carob or cacoa before cooking too.
@@ellyswholegrainsourdough even better with kefir and carob!
@@sarahwhite4287 sounds good, thanks for the advice! I don't make sourdough bread yet so I don't have that kind of starter though.I'll try it someday when I do! Thanks
Is it possible to make bread only with oat-flour?
It's very dense, like porridge.
Hey, I have a question: I am currently making starter from oat flour, would it work with this recipe and if it would, how much of it should I use?
Hi, yes it should work pretty well! Just use the same amount as I do in the recipe.
@@ellyswholegrainsourdough thank you. 😀
@@mateuszpolkowski5185 how did the bread come out with the oat flour starter?
@@makisoul it didn't... 😔 Maybe some day...
I just made a sourdough bread with fermented oats and googled it afterwards 🤦🏼♀️. I should have put mine in a tin too, but the dough looked nice & springy the I chanced the free standing boule. It's not as tall as I'd like, but it smells amazing. Next time I'll make it like you did--a lot less fuss!! 👏
Ah yes this would be hard to make tall without a tin! Oh well, as long as it tasted good :)
Can you make a gluten free version using millet and ?psyllium husk gel
Yes sure! I have a millet bread recipe here that does just that ua-cam.com/video/5DmLE0IM7dw/v-deo.html
Another fantastic video! I want to do this! I really like oatmeal in bread and I want to make more whole grain bread. I'm so glad to have found your channel!! Where is the link to your spatula??? Also I like the plastic box you let your bread rise in.
Hi Cari, those spatulas are no where to be found at the moment! Except maybe charity shops if you're lucky. The bread box is just a vegie crisper box I got second hand.
Hi Elly, thank you so much for your recipe, will definitely try it. Would love to know your room temp, cos i live in a really hot climate, so i can scale down my proofing time accordingly. Thank you so much.
Thanks Claudette, I can't remember which season this was now when I made it. Perhaps I comment on that in the video or in the written blog post?
Hello from Kathmandu,
Please advise how to ferment Steel cut oats, thank you.
I've never fermented steel cut oats, but I'm sure the method would be the same :)
@@ellyswholegrainsourdough Thank you so much.
I'm a new subscriber. The loaf looks so delicious😍. I love this healthy and nutritious recipe and can't wait to try it.❤ But I have to make a starter first 😅
Thank you! Here's my latest video on how to make a starter. It's easy! ua-cam.com/video/d36SVZj7TuI/v-deo.html
Hi
How can we ferment tne oats with out adding the sourdough
Thanks
You can just leave them by themselves until they ferment. It will just take a bit longer, temperature dependent :)
Hello, thank you very much for your interesting recipe. I want to try baking it, but I don't have any sourdough starter at home. What can I use as an oatmeal starter?
You could just ferment the oats themselves to begin with, I think that would work. I would use my starter method, just use oats instead of wheat or brown rice flours ua-cam.com/video/d36SVZj7TuI/v-deo.html
@@ellyswholegrainsourdough Oh, thank you. I'm interested in sourdough not made from wheat. I love oats and I love your recipe.
Oh I see! You might like my gluten free sourdough recipe ua-cam.com/video/xaGlru_0jhQ/v-deo.html
@@ellyswholegrainsourdough Thank you! I will definitely look 👍
Hi Elly, I couldn’t find the link for your new spatula. Can you please let me know where did you get it? Thanks. Marisa
Hi Marisa, I can't find it anymore unfortunately. I did buy mine from Ebay in Australia though. If you search you may find one. They are such an old fashioned design!
@@ellyswholegrainsourdough Thank you. I remembered you put a link for the one you bought in ebay, but I can remember in which of your videos. Do you still have the link of ebay?
No, I tried to find it recently but they don't sell them anymore unfortunately. They may come up again in future. Charity shops are worth looking in for them too.
@@ellyswholegrainsourdough Thank you Elly. I will look around.
How can you make this and avoid wheat ? if so what other modifications, etc ?
I would use one of my gluten free recipes instead:
Wholegrain Gluten Free Sourdough Bread Recipe for Beginners ua-cam.com/video/xaGlru_0jhQ/v-deo.html
Make gluten free sourdough with freshly milled Millet! (full demo, simple and easy process) ua-cam.com/video/5DmLE0IM7dw/v-deo.html
Pls where can I get the grinding machine that you used
I have links, including discounts available, for various countries on this page www.ellyseveryday.com/home-milling-mockmill-links
Just found this recipe & I’m on the first rise. Can’t wait for it to be done. BTW where did you get your spatula? Thanks for a great recipe.
Ooh, that's exciting! I got the spatula from Ebay Australia but unfortunately I can't find a link for them anymore. I know someone got them from Walmart once, but not sure if that's still an option.
Ellie, I loved this video and plan on trying it. I looked for the link you mentioned about the spatula. I’ve asked about it before. Can you provide the link?
Thanks so much for all you do.
Eileen
Hi Eileen, sorry, I may have removed the link. They can be hard to find but these are the ones I purchased from Ebay here in AU www.ebay.com.au/itm/393599453575?var=662357040843&hash=item5ba45b0987:g:BPMAAOSwzjthUpFh
Thanks, I checked and they’re available but do not mail to the U.S. 😂
I know someone got one from Walmart once - you could try there!?
Hi, have you made it with spelt? I can't eat wheat. Thanks
I haven't tried it with spelt but it would be wonderful I'm sure! May need to reduce the water by half a cup though. Spelt needs less water.
That's awesome.
Thanks Bill, it sure is. One of my favourites for sure.
I would love to make this.Can i use emmer's wheat flour instead to sub for whole wheat?
Yes that would be great! I'm actually making emmer and fermented oat rolls today!
Hope yours came out great!Thanks for getting back😀
Hi again. Could you tell us please the measurements of the pan? Thanks!
Hi, I'm not at home at the moment but the pan has a 1 litre volume capacity if that helps.
how do i make and keep the oat porriage on going? 600 grams water 300 grams oat and two t of starter. so how long does it take to ferment? How long can i let it go before it need to be fed? Can u store in the fridge and use it just like your sourdough starters?
Yes, treat it just like a sourdough starter. The full recipe linked in description box has all the details.
Hi Ella, thanks for answering my question about the pan which you have to in the dish to bake the bread. I bought a couple of those spatula they are very handy. I love watching you.My next loaf of bread will be with the oats starter. I have an other question my dish which it is not oven Dutch it’s stainless steel do I have to warm it before I put the bread to bake and how long I should warm it? Sorry to bother again. Have a nice day and thanks 🙏 again
Hi Antoinette, glad you're enjoying my videos, thank you. Yes you can pre-heat your stainless steel dish as long as it's oven safe. Any dish will do. I tend to preheat my baking dishes and oven for about 15 minutes, but my oven is pretty fast at preheating. Just do what you would normally do to preheat your oven. Good luck!
Hi can I bake this just in the bread loaf tin? If so what temp and how long?
Yes, that's how I baked it. Details are in the written recipe linked below :)
@@ellyswholegrainsourdough great, thank you :)
what kind of non-stick spray do you use for your tin?
I just use regular non-stick spray from the supermarket, or this recipe is nice too if you want something homemade ua-cam.com/video/cGlNFapSjUM/v-deo.html
@Elly’s Everyday I don’t see the link to your beloved spatula?
Am I missing something?
I took it out, I can't find it anymore unfortunately. Someone did find them at Walmart, but I can't see them anymore :(
@@ellyswholegrainsourdough thanks for checking! I do have a spatula that I love but it’s not quite as flexible as yours. Very sturdy though! I’m currently working on my first loaf of fermented oat bread! I used an oatmeal based muesli for the fermented oats. I added a few soaked (and drained!) pumpkin seeds and raisins. Replaced half the fermented oats with mashed potato (love potato bread) and for small amount of additional liquid I put in about a 1/2 cup of unsweetened applesauce. 🤪 I’m one of these people that rarely make a recipe as written! 😂 but then I’ve been cooking for 60 years so I’ve got a pretty good feel for what I can get away with. As I write this this I’m going in to shape my dough and put it in my bread pan. Excited for the outcome! Awesome bread OR treat for the chickens???
Ooh, I'm excited for you Jeanette! We sound similar in our approaches. I never use recipes either!
I just found your video. I’m almost a year into making sourdough and I love it! Where did you get the long narrow plastic box with a lid you used for your final proof? Thanks so much!
Thanks, the box is just a vegie crisper for the fridge. Decor brand.
@@ellyswholegrainsourdough thank you!
My oats have been fermenting for 24 hours. I still don’t have the fizz but do see some bubbles happening. Do I still wait until I have a fizz?
As long as you've got lots of little bubbles, that's good enough! The fizz window can be elusive.
I can't have wheat. Is there a way to ferment oats without using wheat?
Yes, you can ferment oats and use other flours with them. Check out my gluten free sourdough recipe - it's a good one
Wholegrain Gluten Free Sourdough Bread Recipe for Beginners ua-cam.com/video/xaGlru_0jhQ/v-deo.html
Hi Elly, thank you for your easy-to-follow recipes. I've not made anything yet as I'm trying to take out the wheat from my diet again as my arthritis has been flaring since I added it back in. I can't find anything with 100% sourdough oat bread in your videos - have you done one? I am also intolerant to flaxseed, linseed, and sesame seeds - can you suggest any other 'seeds' that I can use instead? I was wondering about chopping up some sunflower and pumpkin seeds - what do you think?
Hi, yes sunflower and pumpkin seeds are lovely! I use them in my rye bread quite a lot. (You might like my rye sourdough videos). No I haven't made any 100% oat sourdough videos, it's very hard to make bread, loaf style, with just oats. You can make oat cakes and pancakes etc though, which are quite lovely. I don't have any videos for those yet though...
Hi Elly I love this recipe. It is our new morning toast every day. Sometimes I get behind on the fermented oats/sourdough starter so I am wondering if you can alter this recipe to just use regular oats. I love the simplicity of the few ingredients and would love to be able to not go through fermenting when I don’t have time. Thank you!
Hi Nancy, not quite sure what you mean. Do you mean regular sourdough bread with oats added? You can just add them in if you like, but the bread won't be the same!
@@ellyswholegrainsourdough I know it won’t be sourdough, but I would love to be able to make this bread just using oats, whole wheat bread, flax seed and yeast. I just don’t know what measurements to use of the oats and yeast. I do love your recipe, I just don’t always have time to make a sourdough starter, then fermented oats and then make the bread. I do have another question, when I do have fermented oats going, when I feed it do I just add a little more oats and water or do I add a little more sourdough starter? Thank you so much!
Oh I see! I would just add half a cup or so of rolled oats to a normal wheat bread. When I want to make a bread with yeast I just use between 1/4 and 1/2 a teaspoon of yeast and let it rise slowly, a bit similarly to sourdough. If you want the oats nice and tender, you can soak them in some of the water for a while.
@@ellyswholegrainsourdough Ok, thank you I will try that. Also still wondering about whether or not I should ad sourdough starter to the fermenting oats when I feed them. Thanks.
I see! No, once your oats are 'started' so to speak, and they are fermenting, you don't need to add any more sourdough starter. They are their own starter then.
I made this and it was delicious. I did use more flour than you did bc my tin is quite big and as you say your recipes are for others often too wet bc of the difference in grains. Anyway thanks once again for all your inspiring videos x
Thanks, you're welcome! Nice to hear people are making this recipe their own. Sounds like you've made it a great success :)
Hi! i find out your video now. I’d want to start baking. This was really impressive for me. I’m happy to start baking. Btw where did you buy your measuring ceramic jar? It’s so beautiful. Thank you!
Thank you Lucka, I'm so glad this has inspired you! I bought the jar from a kitchenware shop in Brisbane. It's by an Australian company called Maxwell & Williams.
I can't see spatula link?
It's not available anymore unfortunately.
Hi. Can i use milled oats ? Thanks
Yes you could, but the texture would be different.
Is This Bread Good for Daniel Fast?
I'm not sure, what is Daniel fast?
This looks interesting
It certainly is. It's a really wonderful bread! You kind of have to taste it to see, it's got a lovely flavour and texture :)