A few weeks ago I found this recipe in this forum, somewhere in one of the multitude of sourdought threads. I finally made it this morning... so it's been sitting for about 15 minutes. Two questions for all of the bakers!
It is a pretty wet dough (which I presume is ok because there was not a lot of flour, and it says "pour" the dough. Ordinally when I proof my bread I cover with a cloth towel. However, since this dough is wet it would stick... ok to leave uncovered?
Also, it says "risen ½ inch over" Since it's a wet dough, will it just pour over the edge of the pan? I don't rise zucchini bread, so I don't know.
Thanks!
Cinnamon Oatmeal Bread
2 cups starter
1 egg, beaten
½ cup milk
1 cup sucanat
½ tsp salt
½ cup butter
1 1/2 tsp cinnamon
1 cup oatmeal
2 cups flour
½ cup chopped nuts (optional)
Mix all ingredients and pour into a greased loaf pan. Let proof until risen ½ inch over the edge of the pan
(3-6 hours, depending on speed of starter or in the fridge over night). The oatmeal will be almost completely predigested by the starter.
Bake at 375 for 50-60 minutes
It is a pretty wet dough (which I presume is ok because there was not a lot of flour, and it says "pour" the dough. Ordinally when I proof my bread I cover with a cloth towel. However, since this dough is wet it would stick... ok to leave uncovered?
Also, it says "risen ½ inch over" Since it's a wet dough, will it just pour over the edge of the pan? I don't rise zucchini bread, so I don't know.
Thanks!
Cinnamon Oatmeal Bread
2 cups starter
1 egg, beaten
½ cup milk
1 cup sucanat
½ tsp salt
½ cup butter
1 1/2 tsp cinnamon
1 cup oatmeal
2 cups flour
½ cup chopped nuts (optional)
Mix all ingredients and pour into a greased loaf pan. Let proof until risen ½ inch over the edge of the pan
(3-6 hours, depending on speed of starter or in the fridge over night). The oatmeal will be almost completely predigested by the starter.
Bake at 375 for 50-60 minutes
