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Blueberry Oatmeal Sourdough Breakfast Bread Recipe

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★★★★★

4.9 from 51 reviews

This Delicious Blueberry Oatmeal Sourdough Breakfast Bread combines the wholesome goodness of rolled oats and nutrient-rich blueberries with the tangy depth of sourdough. Crafted with a slow ferment and baked in a Dutch oven, this bread boasts a crusty exterior and a moist, flavorful crumb, perfect for a hearty and nutritious breakfast or snack.

Ingredients

Scale

Sourdough Base

  • 100g Active Sourdough Starter
  • 150g Rolled Oats (Old-Fashioned)
  • 300g All-Purpose Flour or Bread Flour
  • 250ml Whole Milk or Water (hot for soaking oats)
  • 30g Unsalted Butter (melted and cooled)
  • 1 tsp Fine Sea Salt
  • 2 tbsp Sweetener (Maple Syrup or Honey)

Add-ins

  • 150g Fresh Blueberries (or frozen, unthawed)
  • Zest of 1 Lemon (optional, but highly recommended)

Instructions

  1. Prepare the Oat Soak & Autolyse: In a large mixing bowl, combine the rolled oats with hot milk or water and stir well. Let it hydrate for 10-15 minutes. Then add the flour and mix until no dry spots remain. Cover and rest for 30-60 minutes to develop gluten and flavor.
  2. Mix the Dough: Add the active sourdough starter, maple syrup (or honey), cooled melted butter, and salt to the oat-flour mixture. Mix thoroughly by hand until well combined and no dry pockets remain.
  3. First Set of Stretch & Folds (Bulk Fermentation): Cover the bowl and let the dough rest 30 minutes. Perform 4-6 stretch and folds turning the bowl each time. Let rest 30 minutes and repeat this stretch & fold process 3 more times over a total of 2 hours to strengthen the dough.
  4. Incorporate Blueberries: After the third set of stretch & folds, gently sprinkle fresh or frozen blueberries and lemon zest over the dough. During the final set of stretch & folds, carefully fold them into the dough without crushing.
  5. Bulk Fermentation Continued: Let the dough ferment for another 1-2 hours until it has increased in volume by 20-30%, developing flavor and structure.
  6. Preshape: Turn the dough onto a floured surface and gently preshape into a round or rectangular log. Cover and rest for 20-30 minutes to relax the gluten.
  7. Final Shape & Cold Proof: Flour a banneton or proofing basket. Shape the dough into its final form and place seam-side up in the basket. Cover tightly and refrigerate for 8-16 hours for slow fermentation and flavor enhancement.
  8. Preheat Oven & Dutch Oven: Place a Dutch oven in the oven and preheat to 450°F (232°C) for at least 30-45 minutes to ensure a hot baking environment.
  9. Score & Bake: Remove the hot Dutch oven carefully. Invert the dough from the banneton directly into it. Score the top with a razor blade or sharp knife. Cover and bake for 30 minutes to trap steam.
  10. Finish Baking: Remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
  11. Cool Completely: Transfer the bread to a wire rack and allow to cool for 2-3 hours before slicing to complete the baking process and set the crumb.

Notes

  • Using fresh or frozen blueberries is fine, but avoid thawed frozen berries to prevent excess moisture.
  • Lemon zest adds a bright, fresh flavor complementing the blueberries but can be omitted if preferred.
  • The long, cold proof overnight develops deeper flavor and improves crumb structure.
  • Ensure the Dutch oven is fully preheated for optimal crust development.
  • Letting the bread cool completely is crucial to avoid gummy texture inside.

Keywords: blueberry sourdough bread, oatmeal bread, breakfast bread recipe, homemade sourdough, easy sourdough bread, fruit bread, fermented bread

Find it online: https://messykitchenmagic.com/blueberry-oatmeal-sourdough-breakfast-bread-recipe/