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/