Post-Vacation Sourdough Fix: Wheat-Oat Sunflower Honey Loaf

Hubby and I went for a road trip to a Texas beach.  The starter didn't go.  I'll need a test run at my own altitude with "chuckwagonnin it." 

I'm glad to get home to my starter!  There it sat, in the refrigerator waiting patiently, a little hooch on top and thick bubbles in the batter.  So, a little refresh of white flour and warm water and a nice few hours on the kitchen counter in a humid-for-Colorado 85-degree day later, it's perfect.  After living days on commercial rolls and whole grain tortillas, even some fast food, it was an extra pleasure to mix:

 

2 cups ready starter

1 cup warm milk

1/4 cup olive oil

2/3 cup oat flour

1-1/3 cup whole wheat flour

1-1/2 tablespoon sea salt

1/2 cup local honey

2/3 cup raw sunflower kernels

enough white flour to firm the dough, being careful as the oat flour takes up liquid quite efficiently

I mixed it up, let it set on the oiled and floured board for 10 minutes.

Kneaded about three minutes.

Another 10 minute set.

...you know the rest!  I'll post pix when done.

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