Sourdough Oatmeal Potato Bread

From: dna414

On Jan 22, 2009

This was very good bread, I doubled the recipe and it worked fine. It was pretty cold in my house the day I made it so it took about 5 hrs. to rise but it was well worth the wait. Thanks for this recipe, Dan

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: 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.

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.