Oaty Rye Sourdough

One of Soph’s friends has lent us Dan Lepard’s The Handmade Loaf book. It’s has a lot of interesting ideas for bread, including an oaty rye bread. So I decided to try it out, and in the process use some muesli I had lying around!

So as I was using things up, the mix is a bit odd, including:

  • The starter that had been made overnight (minus the donation back to the fridge starter)
  • 130g rye flour
  • 5g salt
  • 150g wholemeal bread flour
  • 120g muesli

This went into the tin, and then I topped with some oatbran.

Oaty Loaf

As always the thing exploded in the oven! But it’s looking pretty good… just need to let it cool before having a taste now.

Cooked Oaty LoadAn hour or so later, and mmm it tastes good! The main difference is the bits of fruit form the muesli, but the oaty is there underneath.

Loaf Cut

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