Wholewheat and Oats Sourdough Bread with Tomato Soup

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Wholewheat and Oats Sourdough Bread

200 g refreshed sourdough starter (ours: 50% hydration)

635 grams whole-wheat flour

160 grams rolled oats ( we used old fashioned Scottish oats)

1 tablespoon salt

3 tablespoons malt

1 large egg

55 grams vegetable or olive oil

1 1/4 cups lukewarm water

1 1/4 cups lukewarm milk, any kind

In the bottom of large mixing bowl, combine water, milk and sugar or honey, then stir in the sourdough starter. 

Add flour, oats and salt.

Work the dough until the gluten is well developed and then work in the vegetable oil.

This is quite a wet sticky dough but you should aim to work it until it is smooth and elastic and it feels warm (ideally 27C if you have a food probe).

Scrape dough out onto lightly floured counter. Knead a few times, then form the dough into a ball. Oil a mixing bowl and place  the dough in it. 

Insert the bowl with the dough in a food grade plastic bag and seal the bag.

Proof until doubled in volume ( from 4 to 8 hours depending on room temperature).

Form loaf: Turn dough onto a floured counter and divide it into two equal pieces. Press each gently into a rough rectangle-ish shape. Fold in sides so that the first dough is roughly the width of your bread loaf pan (ours: 37x14x13 cm).Roll from bottom to top and then put this log into your bread loaf pan, seam side down. Let proof at room temperature, sealed in the food grade bag,  for about 3 hours.

Bake in a preheated oven at 250C for 10 minutes and then at 200C for 30 minutes.

Allow the loaf to cool completely before slicing.

Tomato Soup

2tbsp olive oil

2 medium onions

2 celery stalks

2 red peppers

1 big potato or 2 medium ones

2 cans chopped tomatoes

slat, pepper

fresh basil (handful of leaves)

1 garlic clove

Heat the olive oil in a soup pan or pressure cooker; add the onions, quartered, and the garlic clove. Stir fry for a couple of minutes then add the celery stalks and peppers cut in big chunks. 

Roast the vegetables for 5 minutes or so.

Add the two cans of chopped tomatoes, the potato chopped in big chunks, salt pepper and then top with about 3/4 cans of boiling water.

Cook the soup for about half an hour in the pressure cooker, or for an hour so in a normal pan, until all the vegetables are tender.

Blitz the soup with an handheld blender; at the end add the fresh basil leaves and blend just enough to chop them through the soup.