Generally, I make sourdough bread for breakfast to eat with a cup of yogurt or a couple of fried eggs and maybe some bacon or sausage. It's delicious but sometimes it's nice to change things up a bit. This Oatmeal Raisin Bread recipe is from the same magazine as the pork stew in my last post. I changed things up a bit to use my discarded sourdough starter (totally not required, see the "about ingredients" section). Despite some molasses and sugar in the recipe, this oatmeal raisin bread isn't overly sweet. It's perfect for breakfast (or tea) with a slathering of golden yellow, just slightly salty pasture butter.
Oatmeal Raisin Bread
1/2 cup steel-cut oats
1 cup milk
1 cup sourdough starter (can be your "discard" cup)
2 tablespoons melted butter
1/4 cup unsulphured molasses (not blackstrap)
1 cup all-purpose flour or 4 ounces sifted sprouted flour
5 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/3 cup date sugar
1 cup raisins
The night before, place the oats in a bowl, pour over the milk, cover and refrigerate.
Preheat oven to 350˚ Fahrenheit. Grease a loaf pan (4 1/2" x 8 1/2" x 2 1/2") and set aside.
In a large mixing bowl stir together the sourdough starter, soaked oats (along with the milk used for soaking), melted butter and molasses. Stir in the flour, baking powder, salt and baking soda and date sugar. Mix well then gently stir in the raisins. Pour into prepared loaf pan and bake for an hour, or until a cake tester comes out clean.
Cool in the pan for 10 to 15 minutes then turn out to cool completely on a wire rack. Enjoy with salted butter.
Adapted from "Oatmeal Raisin Bread" in Woman's Home Companion, March 1946.
- Steel-cut oats, flour and raisins are organic
- Milk and butter are from grass-fed cows and are organic
- If you don't have sourdough starter, substitute 1 cup all-purpose flour and 1/2 cup water
- Baking powder is aluminum free
- Salt is fine-grained sea salt
- Date sugar is organic--if you don't have any, you can use sucanat or rapadura or even brown sugar