Oatmeal Seeded Artisan Boule: Try this Scrumptious Artisan Bread

Oatmeal, seeded artisan bread.

Oatmeal, seeded artisan bread or boule.

This artisan bread is a huge hit in my family, especially with my oldest son and his dad.   Because it develops some naturally occurring yeast through the pre-fermentation and fermentation processes, it may be easier to digest for those who can’t eat store bought bread.

After this artisan bread is mixed it can sit in a warm place anywhere from 8 to 24 hours.  A little longer won’t hurt either.  The longer it rests, the more “sour” the dough will become.  If you like that sour taste, let it rest a bit longer.

Ingredients: Oatmeal, Seeded Artisan Bread

1/2 cup organic oatmeal flakes (anything from quick to steel-cut will do)

3 cups organic unbleached flour

3 Tbs organic chia seeds, sunflower seeds or a combination of seeds

2 tsp Himalayan salt or sea salt

1/2 tsp commercial yeast

1 1/2 cups warm, filtered water

This artisan boule is perfect for an everyday sandwich or on display for company.

This artisan boule is perfect for an everyday sandwich or on display for company to enjoy.

Combine the oatmeal, flour, seeds, salt, and yeast together in a large bowl and stir.  Add the water and stir until incorporated.

Cover with plastic wrap and let rest between 8-24 hours.

Pre-heat the oven to 450 degrees.  Once at temperature, place a kettle into the oven to preheat for 30 minutes.

Kneed the dough, form into a boule (round shape) and place on parchment paper.  Cover with plastic wrap and let proof for approximately 30 minutes.

Bake by placing the boule in the kettle using the parchment paper.  Bake for 30 minutes with the top on the kettle.  Bake an additional 7 minutes with the top off for a nice, brown top.

Newly baked oatmeal, seeded artisan bread.

Newly baked oatmeal, seeded artisan bread.

Enjoy this tasty artisan bread with butter, or stacked with whatever sandwich pleasure you enjoy.  This oatmeal, seeded artisan bread is easy to consume.  Store in the fridge or freeze after three days for best taste, texture and softness.

 

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