Fermented Oats Sourdough Bread. 100% whole grain sourdough using a rolled oats (oatmeal) starter!
ฝัง
- เผยแพร่เมื่อ 25 มิ.ย. 2021
- I was excited to discover recently that you can make beautiful wholegrain sourdough bread using a fermented oatmeal sourdough starter! This relaxed and easy oats and wheat sourdough bread recipe uses freshly milled whole wheat flour, ground linseeds (flaxseed), fermented oatmeal, salt and water. It's really simple to make, has an amazing texture and is very delicious!
Full written recipe: www.ellyseveryday.com/ellys-e...
To enjoy a gluten free alternative, please check out: www.ellyseveryday.com/ellys-e...
All of my bread making videos grouped into new playlists: / ellyseverydaywholegrai...
Mockmill information and discount links: www.ellyseveryday.com/mockmill
Ancestral Kitchen podcast: ancestralkitchen.com/category...
Support these free resources: www.buymeacoffee.com/ellyseve...
♡ Thank you for your support ♡
My favourite bread books: amzn.to/3DUJFoP (as an Amazon associate I earn from qualifying purchases).
My soap making channel: / ellyseverydaysoapmaking
Copyright © Elly’s Everyday - แนวปฏิบัติและการใช้ชีวิต
![[TH] 2024 PMWC x EWC Main Tournament Day 1 | PUBG MOBILE WORLD CUP x ESPORTS WORLD CUP](http://i.ytimg.com/vi/f5Coja1zCzo/mqdefault.jpg)
![เบิ้ล ปทุมราช - อ้ายกินดอง น้องลาบงัว ft. สแน็ก อัจฉรีย์ [Teaser]](http://i.ytimg.com/vi/n863TMuA1Ck/mqdefault.jpg)
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
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 :)
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 :)
Thanks so much, Elly! Love your channel, and love this recipe and process!
Thanks Amy! Glad you're enjoying it :)
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 :)
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.
Thank you for the instructions! Bread looks perfect
You're welcome! It's a lovely bread.
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 th-cam.com/video/KkA8JUmLT8k/w-d-xo.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!
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 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 :)
WOW! That bread is amazing! Thank you!❤️
You are so welcome!
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.
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...
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! 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 :)
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 :)
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 :)
Hi Elly, I made this bread and it was amazing! Thank you!!!!
You are so welcome!
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 love your style of baking !
Thanks Janet!
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 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).
Oh, Elly, I'm very excited to make this!
That's great Tom! It's a wonderful bread :)
Really did enjoy your inspiring video. Thankxx
Thank you, I'm glad!
Just brilliant ! Thank you !!!
You're welcome! This has to be my best bread on the channel I think :)
I need to make this, 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
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!
Wow this is excellent
Thanks so much Charmaine!
I made it in my bread machine and was amazing!
Excellent!
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, thank a lot so much for this ideas. Excellent.
Good luck.
Thank you!
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. :)
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 :)
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.
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!
Excited to make my own bread!
Awesome! Have fun, this is a really nice and easy recipe.
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 :)
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..
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.
That's awesome.
Thanks Bill, it sure is. One of my favourites for sure.
Made this two days in a row and it may become my go-to whole grain sourdough bread.
Excellent!
Did you preheat the oven
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! 🙏
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 :)
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 ☺
A MA Z I N G!!! Bravo!!!!
Thank you Despina!
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! th-cam.com/video/d36SVZj7TuI/w-d-xo.html
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.
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.
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
Thanks!
Thank you! I appreciate your support very much.
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 !!
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 most kindly;y
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?
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!
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
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 :)
"It's winter, so it's all about the porridge" LOL
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 :)
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.
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 :)
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 :)
thanks 💗 i like fermented food like Hamoum Couscous made from natural fermented wheat is good for diabetics
Ooh yum! Thanks, glad you enjoyed this.
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, I have to try this bread I already made the oats starter but it's been in the fridge for quite a while now do you think I still can use it? Thanks for all the great videos and delicious bread.Have a great day
Hi Antionette, I think it's best used fresh but as long as it's not gone bad (which it shouldn't do given it's lacto fermented) then it will be fine to use. You will probably get a very flavourful bread!
Hi Elly! Thank you for the video! I was wondering about the fermented oats. After initially making the mixture, how long did it take for them to ferment enough to where they can be used to make the bread? 1/2 a day or overnight or several days?
Hi, sorry for the late reply! If you start your oat starter with a little bit of sourdough starter, it should not take long - about half a day to a day, depending on the weather.
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!
WOW! 😍
Thank you!
You’re welcome ☺️
good evening Ely! one question! can I use bulgur wheat? by the way that loaf looks gooooooood! I just saw your video for the first time> loved it.
Hi Cristal, thanks for your comment, glad you loved the video! I'm not sure how bulgar wheat would work, it's partially cooked isn't it? Regular whole wheat flour would be best if you can get it.
Oof! How did I miss this? I think it's my upside down life caring for my 90 year old mother. Oats are fermenting. Last available! spatula is ordered from eBay 😋
Count me as a fan of the old fashioned non measuring bread making technique Elly - it makes it a much more organic process. The measuring and calculating hydration makes it a bit of an intimidating business, which it never was when I stumbled into your early videos. But perhaps you (we) needed to go through that process to figure out what really works for us. I'm also into fermenting things. I now have a giant glass fermenting jar in which I ferment all sorts of things the Chinese way (clean long chopsticks always!), plus sauerkraut and kimchi. According to various scientists our gut is our second brain, so I'm desperately trying to stave off ye old dementia. I'm always looking for ways to use oats in savoury recipes too, so this makes me happy. Thanks, as always Elly 🥰
I'm so glad you found this Tosca, it's the best whole grain sourdough bread I've made I think! Truly superb and a very happy discovery for me. You'll love it for sure. Nice to hear of your fermenting, I am the same! I have not come across the 'Chinese way' though, must look that up :)
Interesting about the weights/volume measurements. Everything changed for me when I started milling my grain. I always weigh the grain so that I get just the right amount of flour (hard to translate cups of grain into cups of flour), and then the rest of the ingredients can be more flexible. It's a bit of a hybrid method now :)
@@ellyswholegrainsourdough The loaf I made was lovely! I invited my neighbours to share the joy (plus chia seed berry jam and fermented radishes, beans and cauliflower). When I finally move into my next kitchen I plan on getting a Mockmill (via your website of course). My current kitchen literally does not have a spare centimetre of bench space for anything at all. I am lucky to have an excellent Food Co-op 10 minutes away where I can buy (more or less) fresh Demeter wholegrain flour. I experimented by getting berries and processing them in my Magimix and Vitamix but it's not the same as proper grinding with an even outcome. There's a Vitamix grinding jar available but I'd rather put a couple of hundred dollars towards a Mockmill when the time comes. I think Vitamix machines are ridiculously expensive and overrated so don't want to invest more in it. I'll probably give my machine away eventually and get a Magimix Blender - they have glass jars which I think might be better for a few reasons (am always being offered them in special deals by Magimix). I note you have a Froothie to play with ;)
I found this series of ferment food journeys into south west China helpful. There's not a thing which can't be fermented it seems. Bizarrely, I ordered a large and a small glass ferment jars from Dick Smith last Christmas and they're wonderful. Am still mastering the large one, but I haven't had any great disasters where I've had to throw anything out. One recipe that has worked is a cup or so of vodka in the brine. Fingers crossed I can just maintain a brine the way we do with our Boris's (mine is Gorby, after Gorbachev, how whacky is that?) Fermented black/rye bread when I was in Russia was my first experience of fermented bread, so I always associated it with Russia. Russia would have been very different today if Gorbachev hadn't been overthrown. There's a household they encounter in Yunnan (??) where the lady of the house is the only one who touches the ferment jar - always with long clean chopsticks - and I've heard the strict rules of who touches the jar elsewhere too.
Have a look here, there are TH-cam links to the journey into China which is fun:
blog.themalamarket.com/sichuans-naturally-fermented-pickles-pao-cai/
I'm so glad things are going so well for you Elly. And! we don't have to cringe every time we see our PM on the news any more - it's so good not to be following the US path against democracy itself! Take care and my best always 😊
Dear Tosca, here here re. the PM! What a relief that was indeed.
Thanks for the links. I've saved the Kvass one and this one too. Every year my love for fermented everything grows! (I'm becoming more cultured, haha).
@@ellyswholegrainsourdough Yep, culture is good I reckon ;) It seems complicated, but once it's all a household habit (routine?) it's just there always ready. I think that's what I like about the Chinese large jar which you just keep feeding. I do kimchi and sauerkraut the "western" way and it all hangs together. Yours in pickles Elly (which are a combo made in heaven with sourdough bread) ☺️
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.
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!
Hi Elly! I'm hooked on your videos!! Question though: mixed my oat with water and starter last night (followed the ratios), it's taste tangy, but still no fizz...not ready, right?
Hi Moj, wow I'm so glad you are enjoying the videos! If it's tangy it's probably fermented enough. You may have passed the fizzy stage, or may not have reached it just yet. If you think you've left it long enough already, you can use it, but you could try a bit longer for the fizz too.
Hello Elly...was your roaster preheated with the oven or did you place your bread into a cold roaster...thank you for lovely recipe...
Hi there, yes I think I preheated the roaster for this one. Sometimes I do a cold start though, both methods work. Thanks for your kind feedback :)
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...
On a non bread note, I ferment my oats in my homemade kefir overnight. Sometimes for 24 hours. It's basically a second ferment for the kefir with the added benefit of fermenting my porridge oats. 🙂
Ooh, that sounds wonderful!
@@ellyswholegrainsourdough It is. 😊
❤
The first one where you just vibe it was the best. Isn’t it always that way? It is for me.
Yes it's often that way for me :)
I've never heard of this way of making or using a starter. The final result looked lovely! You left your bread out overnight after you baked it?? Did Kevin bother it? 😼
Thanks Tray, yes it's unique but it works very well! Haha, no, Kevin can't get to the bread. We cover it so it's safe :)
Is it possible to make bread only with oat-flour?
It's very dense, like porridge.
The loaf looks great! Thanks for sharing. Love your methods as that's exactly how I roll too :) By the way, could you please share your thoughts on what causes a gummy loaf, Can too much water cause it too?
Thank you :) Yes, too much water or underbaking are the most common causes for gummy bread I think. This loaf was a teeny weeny bit gummy, but I did add a lot of water!
@@ellyswholegrainsourdough thank you for your reply
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?
Hi Elly, new subscriber here! I have loaf tins are all too large for my Dutch oven. Could you bake this like a boule? Or even like a standard loaf without like a commercial loaf?
Hi there, thanks for supporting my channel! Yes I can't see why you couldn't bake this as a boule, you may want to reduce the hydration a bit though, and keep the final proof a bit on the short side! These loaves will spread out a bit..
Yummy, looks fantastic. I bet it tastes delicious, is there an oaty taste? I love oats
Hi George, this bread is amazingly good. You can't really taste the oats, because there are so many nice fermentation and bready flavours going on, but it's a really nice bread. Probably one of the best you can make with whole grain flours I reckon.
@@ellyswholegrainsourdough Ahh right I see, No question I bet it's an amazing bread. Yummo
I would like to try this oats bread. One question to fermenting oats. Is it OK with Gluten Free oats ? Tank you for the videos !
Hi Francoise, yes it would be fine to make with gluten free oats.
Hi Elly...im Efi from Cyprus again oh!!!!!this is my favorite bread i make one and keep it in the frige for all week ....can i replace the whole weet flour with spelt whole weet? Thank you again....
Hi, yes you can definitely make this with spelt! I would reduce the water amount a bit though. Perhaps try 50g less.
@@ellyswholegrainsourdough Thank you so much....i will try...take care😍😘
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!
Hi! I loved your video
I was wondering if I could bake some bread using just fermented oatmeal and no other flour. Is that possible?
Thanks!
Hi Carola, you could try it but it would be more like a cooked chunk of porridge/oatmeal and wouldn't much be like bread! Oats have very little/no gluten in them, so they don't behave like regular flour at all. They are nice additions to other styles of loaves though.
@nortinita You can google “Baked oatmeal recipes”. It’s not bread, but there are delicious recipes out there for warm, sort-of “oatmeal casserole” recipes. YUM!
@@willowwhyte1104 cheers!
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!?
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😀
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.
Good Morning Eslie! I finally got my oats to fizz (needed to use distilled water) and waited till morning to make my bread. It seemed to loose some of the fizz when I woke up. I’m making the bread anyways. Wish me luck! 😂 My question is, In order to maintain my fermented oats how much oats and water would you suggest I add to the original batch?
Oh that's great! Don't worry if they are past the fizzing, they will still be full of yeasts and good bacterias for the fermentation. I don't keep a long term oat starter, just make one as I need to, but I'd just eyeball it - maybe 1/2 to 1 cup of oats and enough to make them moist and gloopy?
I notice a bit of a different color ring inside the crust. A really cool recipe as is, and chances are, I'll end up experimenting. I have spelt, kamut, and barley flakes atm. Thanks. :)
It's a nice bread this one, experimentation led me to it! I encourage everyone to try different things, although the oats are quite special in this case.
@@ellyswholegrainsourdough There's a family recipe for oat bread I remember fondly from years ago, though it used yeast. I wouldn't try to duplicate it, but rather just have that as a base for comparison. Experimenting is probably at least half the fun, depending on how well the loaf turns out. :)
Hello kind Elly, I have a question about this gorgeous bread. Do you think it could be done with Gluten free certified oats (for the starter) and some gluten free flour like sorghum (in substitution of whole grain) to make it gluten free?
Thank you 🙏🏻
Yes, I think that sounds like it's worth a try!
@@ellyswholegrainsourdough I will try as soon as I can, thank you ☺️
Hi Elly, another great video! I just heard about fermented oats on another channel but she just used probiotic powder to ferment it. I don't have sour dough starter would the probiotic do the same as that? (I don't have the probiotic powder either but thought it might be easier for me to start with!)
I would just naturally ferment the oats (no starter, just leave until fermented) if I didn't have a sourdough starter. You need the wild yeasts as well as the lactic acid bacterias.
@@ellyswholegrainsourdough Thank you Elly., can you suggest to me how long I should leave it on the counter?
It really depends on your environment. It might take up to 2 or 3 days, but I'd test it. When it's getting sour and fizzy tasting, it's done!
@@ellyswholegrainsourdough Thank you Elly!
Hi. Can i use milled oats ? Thanks
Yes you could, but the texture would be different.