This is a recipe based on Fannie Farmer’s classic oatmeal bread. I always return to oatmeal bread. This one is made with sunflower seeds, goat kefir, molasses and spelt flour. If you want to make it vegan, sub olive oil for the butter in the recipe, and instead of kefir, use a half cup of olive oil and add 3 1/2 cups water. The vegan version won’t be quite as smooth and silky but still quite delicious.
It has a wonderfully smooth texture to the dough that is enjoyable to shape. Because I let the oats and seeds and a portion of the flour absorb the liquid overnight, the oats plumped and maintained a moistness through baking that lends a nice crumb. Oats are my go-to for nervous system support.
This recipe is loose, but not to worry, bread is forgiving and you need as much flour as it takes to knead the dough into a non-sticky, silky round. The exact amount of flour always ranges a bit depending on which flour you use and the humidity.
This is a large batch, perfect for a big family or stashing away in the freezer. Half the recipe if you want a smaller yield. But, they go quickly!
You will need a very large bowl. I use a standard metal bowl 15 inches in diameter, 5 inches deep. If you don’t already have one and like to bake and cook, you won’t regret it! This size bowl is wide enough so you can knead in the bowl.
Equipment:
4 large baking trays
Parchment paper
Dough scraper or large knife
Large wooden spoon
Extra large bowl
Ingredients:
Starter:
2 C warm water
1 package yeast
32 oz organic rolled oats
1 32 oz bottle goat kefir, or yogurt (VN: 1/2 C olive oil+ 3 1/2 C water)
1/2 C molasses (or more to taste for a sweeter tone)
3 C white (or whole) spelt flour (if using whole spelt, you’ll need less overall in the recipe as it absorbs more water, but start with 3 C here)
3 C raw sunflower seeds, or seeds of your choice
Dough:
2 C warm water
2 packages yeast
2 T kosher salt
4 T room-temperature butter, or olive oil
6-8 C (or more to make a silky dough) spelt flour
Procedure:
To make the starter, mix the water and yeast in a measuring cup or small bowl, and let sit five minutes until foamy. In an extra large bowl, place oats, kefir, and molasses. Add yeast mixture to the oat mixture and stir. Add flour and seeds. Stir to mix. Cover bowl with a cloth and let sit overnight (8-12 hours).
To make the dough, mix the water and yeast in a measuring cup or small bowl, and let sit five minutes until foamy. Once yeast is foamy, add to the starter and stir. Add 3 cups of flour and stir. Then add the salt and butter. Adding the salt at this point helps the salt not interfere with the yeast- too much salt can inhibit yeast growth. Mix with a wooden spoon until the dough is too stiff to stir. Add flour cup by cup, starting to knead the dough until the dough is not sticky, but silky to the touch. Kneading usually takes 5-10 minutes depending on force and speed of kneading. Turn out onto a flat floured surface if kneading in the bowl is troublesome. Cover dough and let sit for at least 2 hours, up to 4 hours.
To make rolls, divide dough into 4 sections, and then divide each quarter into 16 pieces. Shape the rolls. They can be rolled into balls or cup the dough in your palm and twist and tuck the ends into the bottom center of the roll, creating a taut smooth round top. Place the rolls on parchment lined baking trays, evenly spacing the 16 per tray. After all the rolls are shaped, cover with kitchen towels, and let rise again 30-45 minutes, keeping them in the order they were shaped.
To bake, after 30 minutes of rising, preheat the oven to 400F. Place rack in the center of the oven. Bake the rolls that were shaped first, one tray at a time. Bake for approximately 30 minutes, until the center is not doughy and the bottoms are golden brown. Transfer to cooling racks.
After the rolls are completely cool, store at room temperature or freeze.
These are delicious with butter and jam, as mini sandwich bread, and alongside hot soups. Or take them on their own for an easy snack or meal on the go.
Bon appetit!
