Wholemeal Oat Bread with Sourdough Whey

5 from 3 votes
Prep Time 1 hour
Cook Time 55 minutes
Rest Time 2 hours
Total Time 2 hours
Course Dinner
Cuisine European
Servings 1 people



  • 100 g Sourdough approach
  • 300 g Whey (substitute: water)
  • 350 g Whole wheat flour
  • 1 tbsp Honey

Autolysis dough

  • 350 g Whey (substitute: water)
  • 300 g Wholegrain oat flour
  • 350 g Semi-White flour (substitute wheat flour type 812)
  • 200 g Grain mix (sunflower, sesame, linseed)

Main dough

  • 20 g Salt

For baking

  • 1 tbsp Oatmeal
  • Loaf pan 35 cm
  • Butter for the mold
  • Brush water


Anstellgut (working time 5 min)

  • Mix the sourdough mixture with the whey. Stir in honey 1 tbsp. Add the flour and mix to a pulp. Let stand in a warm room for 24 hours.

Autolysis dough (working time 10 min)

  • Weigh out the rest of the whey and stir it into the topping. Add the flour and the grain mix. Knead until you get a smooth dough (1 - 2 minutes). Put the dough in the refrigerator for 24 hours.

Main dough (working time 30 min)

  • Take the dough out of the refrigerator. Acclimate for half an hour in the warm and then add the salt. Now knead the dough with your hands for 7-10 minutes until it becomes elastic. Let stand for another 2 hours. In the meantime, stretch it apart vigorously and fold it back together again.

Piece cooked (working time 5 min)

  • Pull the dough apart again and fold it back together so that it fits into the loaf pan well greased with butter. Please note: the loaf pan should be suitable for sourdough - otherwise some of the color of the pan may stick to the bread afterwards. Let rise here again for 1 - 1.5 hours until the dough is almost fully ripe (this is faster in warm summer than in winter because of the temperature).

Baking (baking time 55 min)

  • Brush with water and sprinkle with the oat flakes. Cut four times across. Bake in the oven preheated to 230 ° C for a total of 50 - 55 minutes. Bake with steam for the first 10 minutes. Let the steam escape after 10 minutes by opening the oven door and reduce the oven temperature to 210 ° C. If the bread darkens too quickly, use aluminum foil. When the baking time is over, take it out, let it cool down and then turn it out of the pan.


  • The recipe is adapted for working people. Hence the use of the refrigerator. If you have the time, you can shorten the refrigerator phase of the autolysis dough with about 2-2.5 hours in a warm place. I baked it during the week and it can be easily integrated into everyday working life.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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