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Rye and Oat Sourdough Bread

I am not an all-star baker but I have been having some great luck with this Rye and Oat Sourdough Bread.

I usually make sourdough using organic non bleached flour and organic whole wheat flour, but I love adding variety of grains to my diet, to get a variety of nutrients. I wanted to experiment with rye and I had a hunch that oat flour would mix well and make the bread have a great texture and taste.

This bread is made with a rye sourdough starter, water, organic dark rye flour, GMO free oat flour and pink Himalayan Salt. That's it, 4 simple ingredients!

Check out the video here:


100gm rye sourdough starter

350gm of water

250 gm of organic or GMO free oat flour

250 gm of organic dark rye flour

12 gm of salt

  1. Place all of your ingredients in a bowl and mix together, You may have to get your hands dirty and mix a bit that way. Just mix until it is well combined.

  2. Cover with a damp towel and place on your counter for 30 minutes.

  3. After 30 minutes do a little stretch and pull. Grab a chunk, pull it up towards the center, then turn the bowl 90 degrees and do it again. A total of 4 or 5 times. Cover the bowl with your damp towel and let it rest 30 more minutes. Do the stretch and pull at total of 4 times. After the 4th time, cover with a damp towel and let rest 8-10 hours on your counter.

  4. Lightly dust your surface, and pull your dough out onto your surface. Shape the dough and let rest 30 minutes. Lightly dust your banneton basket with flour (I like to use organic brown rice flour). Place your dough, seam side up in your banneton basket. If you do not have a banneton basket, you can use a bowl, lined with a tea towel and dusted with flour. Shape your loaf to fit in your bowl.

  5. Cover your basket or bowl with a damp cloth and place in the fridge for 8-12 hours.

  6. Baking: Preheat your oven to 500 degrees. Place your dish (Dutch oven preferably, but I have also used other things too, like a baking sheet) in the oven to preheat too. Take your bread out of the fridge, place a piece of parchment paper on top and flip the bread out so the seam is down on the parchment paper. Place your bread in your Dutch oven and bake for 20 minutes covered. (If you cannot cover your pot, place a baking dish in the oven with a cup of water in it to create steam so your bread will rise.)

  7. After 20 minutes, remove the lid and lower the temperature to 450, bake for another 10 minutes or until the top has browned.

  8. Let cool for 1 hour before slicing! Enjoy!

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Tricia Cammaart BSc, Holistic Nutritionist

Eat, Heal, Thrive

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