Vegan Oat Porridge Soft Bread (Hybrid Sourdough Discard)

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This is a quick bread using my Wholemeal Soft Bread (Hybrid Sourdough Discard) recipe with some modification. There was no sourness that I could taste.

I decided to make a vegan bread as I have been baking with quite a number of dairy products in my breads recently.

The texture is especially soft and moist on the first day and it lasts very well for 2 - 3 days. The oats in the dough causes the texture to be a little crumbly.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Vegan Oat Porridge Soft Bread (Hybrid Sourdough Discard)

Yields: 1 loaf

INGREDIENTS:

Oat Porridge:

30g rolled oat or instant oat

95g water

Main Dough:

235g bread flour (I used Japan high gluten flour, 12% protein)

180g sourdough discard, cold *

2g (about 1/2 tsp) instant yeast

20g brown sugar

1 tsp (6g) salt

50g oat milk (reserve 10g first, add in later if too dry. I used all 50g) *

30g extra virgin olive oil

Utensil:

450g Loaf pan with lid (20 X 10 X 10 cm) or (8" X 4" X 4")

* I store my sourdough discard in the freezer to prevent it from turning runny and lose its gluten. I transfer it from freezer to refrigerator one night before baking. This way the discard will not be runny and will still have a lot of gluten strength when I use it.

* Depends on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

METHOD:

Oat Porridge:

In a saucepan, cook the oats in water or oat milk until become thick porridge. Keep aside to cool.

Kneading:

Put all ingredients (except butter) into a bowl of stand mixer.
Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.
Knead for about 5 minutes or until the dough comes together. Add in olive oil in 2 batches and continue knead for 10 - 12 minutes or until reach window pane stage. Due to the presence of oat the dough is not very stretchy, a reasonable window pane is good enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing:

Let the dough rise in a warm place (room temperature @ 29C - 30C) for about 60 minutes until double in size. I usually left the dough in the same mixing bowl and cover with cling film.

Shaping:

Transfer the dough to a clean floured surface then divide into 3 equal portions. Please use a kitchen scale if you want to be exact.
Form each portion to a ball. Flatten with rolling pin.
Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
Place all dough in the prepared loaf pan.

Final Proofing:

Let it rise at warm place (room temperature around 29C - 30C) for another 45 - 60 minutes or until it reaches about 1 cm - 1.5 cm below the rim of the pan.
Brush the top of the dough with water and sprinkle some instant oats (optional). Put on the lid.

Baking:

Preheat oven at 180C - 200C (top & bottom heat) for 15 minutes.
Bake in a preheated oven for about 30 - 35 minutes.
Remove bread from oven and let them cool on rack completely before slicing.

Comments

Jamz16 March 2022 at 14:32
Honey is not vegan 😅
BlueWren18 March 2022 at 19:27
Ooh! Thanks for the recipe. It’s just what I need this week. I have made your Shokupan loaf and it is so good!
Can I ask a few technical questions?
1. Do you grease your loaf pan before putting the dough in?
2. After baking, do you take the bread out from the pan straightaway, or do you let it cool down a bit first?
The reason for my second question is because my loaf sinks in on the sides and I am not sure if it’s because it’s over proven, or it is because of the sudden shift of temperature when I take it out of the pan.
Thanks very much!