Sourdough Oatmeal Potato Bread

From: Ginger Rose

On Sep 6, 2008

I've only recently started to use sourdough - this is only the second recipe I've used so far. I'm not sure whether my starter is quite right as it doesn't rise and it separates into 2 layers after a while. Nevertheless it seems to work and this bread was excellent. It took about 1 1/2 hours to rise and once baked it tasted delicious. The crust wasn't too hard either, unlike the other recipe I tried. Thanks a lot for this recipe!

From: Krislady

On Mar 30, 2008

This is very tasty. The bread has a great flavor - we made it twice (neither time with a bread machine) - the first time we were having "starter issues" - and, while it was mostly a complete and utter flop (through no fault of the recipe, I will add!), we were able to salvage enough of the loaf to make some awesome croutons! The second time around, our starter was much more cooperative (again, thanks to Donna and her wonderful guidance!), and we shaped into rolls. The flavor is absolutely wonderful, though I think we're going to need to work at getting the texture a little lighter.

From: CarrolJ

On Dec 28, 2004

I can't believe no one has reviewed this wonderful recipe in over 2 years. I used all white bread flour. I let my bread machine do all the hard messy part... but did not let it raise in the machine and removed it as soon as it was finished kneading. Instead of putting the dough out on a floured board...I simply sprayed it all around the outside with Pam, shaped it into the desired loaf shape and then I placed it in a large stonewear bread pan to raise and then to bake. I let it raise covered loosely with plastic wrap for about 3-4 hours...since wild yeast sourdough breads usually raise slower than commercial yeast breads. This recipe has so much great flavor and the texture of the bread is absolutely perfect. I highly recommend this bread... I am not normally a big fan of breads with other grains in them...but this one is really delicious.

From: PaulaG

On Aug 21, 2005

Made this using 1/2 whole wheat pastry flour and 1/2 white bread flour. I shaped the loaf and allowed to rise for about an hour, then put it in the refrigerator and about 5 hours, set it out and allowed it to rise overnight. The next morning, I preheated the oven and baked it as directed. It has a wonderful sourdough tang.