Oat Sourdough Bread for BBD#9

Recipe by:zainab


Astrid from Paulchen's Foodblog selected oat as theme for this month's Bread Baking Day.

I got inspired from zorra for this recipe & the method from iban.



For more information about sourdough starter you can read Susan post about Sourdough Starter from Scratch .

60 g (1/2 cup + 1 Tablespoon) oat flour.
374 g (2 1/2 cups) whole wheat flour.
670 g (4 1/2 cups) high gluten white flour.
1 1/2 teaspoons salt.
2 teaspoons sugar.
2 teaspoons yeast.
46 g (1/2 cup + 1 Tablespoon) milk powder.
2 Tablespoons oil.
90 g (1/3 cup) sourdough starter.
3 cups water.

1) Place all ingredients in the bowl of mixer; beat 10 minutes to make soft dough.

2) Cover dough and let rise in warm place until doubled in size, about 1 1/2 hour, stretch & fold every 30 minutes.

3) Divide dough into 2 pieces

4) Shape each piece into round loaf, cover; let it rise in warm place until doubled in size, about 40-60 minutes.

5) Meanwhile, preheat the oven to 500 F.

6) Before baking dust flour over the top of the loaf, slash the bread.

7) Reduce the heat to 400F, bake for 15 minutes with steam, & another 15 minutes without steam.

Al3ish Albalady ( EGYPTIAN Flat Bread )

Recipe by:zainab

bbd #07 with the theme flatbreads hosted by Petra Chili und Ciabatta .
Deadline: March 1st, 2008

Many thanks to zorra. for created Bread Baking Day .

2 teaspoons yeast.
3 cups white flour.
3 cups whole wheat flour.
4 Tablespoons oil.
2 teaspoons sugar.
2 teaspoons Salt.
4 Tablespoons dry milk.
2 cups warm water.
116 g sourdough starter.

Wheat bran for roll the dough.


1) Place all ingredients in the bowl of mixer; beat 10 minutes to make soft dough.


2) Cover dough and let rise in warm place until doubled in size, about 30 minutes to 1 hour.


3) Divide dough into 16 pieces.

5) Shape each piece into a ball .cover; let it rise in warm place until doubled in size, about 30 minutes.


6) Roll each in wheat bran to a 16 cm round.

7) Bake on hot baking surface for 1 minute per side.

Sourdough Dates Anise Bread

Recipe by:zainab

Ulrike (Küchenlatein) will host BBD #03, and she is asking everyone to make a sourdough-leavened bread, preferably rye.

it is my first time baked bread with starter and rye , my bread came out great!

My first starter

756 g rye starter.
2 cups cup dried dates.
2 Tablespoon Anise seeds.
4 cups white flour.
1 2\3 cups whole wheat flour.
1 2\3 cups rye flour.
2 2\3 cups water.
1 teaspoon salt.
2 Tablespoon olive oil.



1)In the bowl of mixer, mix the flours, dates, Anise seeds, water, and starter until just combined, about one minute.



2)Allow the dough to rest for 30 minutes.

3)Add the salt and oil and continue mixing about 4 minutes.

4)Cover and let rise for 1-2 hour.

5)Divide dough into 2 pieces.

6)With lightly floured hands, shape each piece into a rough oval.




7)Cover loaves loosely with plastic wrap and let rise for 1 hour.

8)Bake at 400 for 30-40 minutes.

No-Knead Bread with bulgur wheat

Recipe by:zainab

I follow the NYTimes No knead Bread recipe and add my own twist
(I add *1/2 cup bulgur wheat + 1 cup water )
Bring 1 cup of water to a boil and stir in bulgar wheat. Turn heat down to simmer and cover pot for 10-15 minutes or until liquid is absorbed.
I mix the bulgar wheat to the dough after 18 hours
The NYTimes No knead Bread recipe :
Makes one 1 1/2-pound loaf
3cups all-purpose or bread flour, plus more for work surface
1/4teaspoon instant yeast
1 1/4teaspoons salt
Olive oil, as needed
Cornmeal or wheat bran, as needed (optional)
1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70° in temperature. When surface is dotted with bubbles, dough is ready.
2. Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.
3. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton, non-terry cloth towel with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton, non-terry cloth towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.
4. After about 1 1/2 hours, preheat oven to 500°. Place a 6 to 8-quart heavy covered pot, such as cast iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.