Sometimes you don’t realize how much you like something until you’ve been without it for a while. And while that holds true for many important things in life like love and friendship, it also holds true for smaller things, like food.
When I made these oat bran bread rolls, I hadn’t had sourdough bread in a while (I know, hard to believe, right?). Maybe that’s why I thought they were so delicious. Or maybe because they actually were.
Breakfast anyone?
All I know is that they’re like oatmeal in a little bun. Which is all I need. Sometimes months go by and all I want (and have) for breakfast is oatmeal with milk and ground cinnamon. Is there any other breakfast that is that good for you, and keeps you full until lunch? I don’t think so. The only exception would be these rolls. I’ll have to put them up to a test. Soon.
If you don’t usually have bread for breakfast, I’d eat these squares with soup or a hearty chili.
Oat bran bread rolls
Total time: 16-20 hours to get the pre-dough active. Then another 6-7 hours to let the dough rise and baking the oat bran bread. Makes 16 bread rolls.
Ingredients
Day 1
- 100 g (3.5 oz) white starter
- 369 g (13 oz, not fluid!) filtered water
- 300 g (10.6 oz) bread flour
Day 2
- 1 tbsp sea salt
- 1 tbsp honey
- 130 g (4.6 oz) light rye flour
- 45 g (1.6 oz) oat bran
- 78 g (2.8 oz) bread flour
- 1 tbsp olive oil
Toppings
oat bran
I usually put all my bread in the freezer right away. That way I can take out a roll or two and have them fresh whenever I want to.
Instructions
Mix starter, water and flour in a bowl. Cover with plastic wrap and let sit in room temperature for 16-20 hours, until the pre-dough is active and looking bubbly.
Add se salt, honey, light rye flour, oat bran and bread flour. Mix to a dough. Let the dough rest 5 minutes, then add the olive oil. Let rise in the bowl, covered with a kitchen towel for about 3 hours, until doubled.
Sprinkle oat bran on your working bench. Tip out the dough onto the oat bran and sprinkle more oat bran on top of the dough. Stretch into a square and cut the dough in 16 squares. Place them on a greased oven tray and let rise, covered with a kitchen towel, until doubled in size, 2-3 hours.
Preheat oven to 500°F. Spray some water on the bottom of the oven and bake the bread for 10 minutes. Lower the temperature to 450°F and bake another 10-15 minutes.
Let cool on a rack.
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This post has been submitted to YeastSpotting.
Hello from Sweden! I like bake my own bread too. Those seems very tasty to me. Thanks för sharing!
Greetings/ Gosia
Åh, så roligt med besök från Sverige (är också därifrån även om jag numera bor i USA)!! Såg din blogg och gillar den skarpt, speciellt alla cheesecake recept
Yum, I LOVE sourdough bread! I’ve never attempted making it. It sounded so intimidating. Thanks for breaking it down.
Great recipe Yvonne!
It’s super easy, really! Just like making bread with yeast, except more flavorful and it stays fresh for longer! You should really give it a go
Love freshly baked homemade rolls. And I love oat and bran, so this is perfect!!
Thanks Kiran!
Your oat bran bread rolls look like little breakfast bundles from heaven, Yvonne. I so admire your artisan bread savvy =)
Thank you!! I appreciate it
Nothing better than homemade bread…and your rolls are tempting me! I’d love one fresh out of the oven with some cold butter. That’s heaven to me
I think we’re on the same page, Liz! Sounds like heaven to me too
Hey Yvonne. I made these and they were delish. Thanks for sharing your lovely recipes, they’re always inspiring. Here a link to my attempt http://milk-and.blogspot.com.au/2013/05/sourdough-oat-bran-rolls.html if you’re interested.
Oh, I’m so glad you liked them!! I just ate the last one I had left yesterday, so I feel like I need to make another batch – I already miss them
The white starter that you talk about…how can I find/make some?
Hey Kimberly! I usually make my white starter out of a rye starter. If you go on to my tips&tricks section, you’ll find posts on how to make both
If you’re short on time, you can buy sourdough starters in the grocery stores (probably the larger one, or one that focuses on organic products)
http://bitterbaker.com/how-to-make-your-own-rye-sourdough-starter/
http://bitterbaker.com/cheat-sheet-how-to-make-your-wheat-starter-from-scratch/