Sourdough Apple Oatmeal Spice Bread

Recipe by Donna M.
READY IN: 4hrs 45mins
YIELD: 2 loaves




  • Bring the 3/4 cup of water to boil in a saucepan.
  • Stir in the oats, turn heat to low and cover pan.
  • Cook for 8 minutes, then cool to lukewarm.
  • Place dried apples into a bowl or glass measuring cup and pour 1/3 cup water over them.
  • Cover the container with a plate or plastic wrap and microwave for 1 minute.
  • Set aside, with cover intact, and let cool.
  • In a large mixing bowl, combine starter, water, milk powder, cider mix, sugar and butter.
  • Stir in the cooled oats and apples.
  • Add the rest of the ingredients and mix until it is a shaggy mass.
  • Turn out onto a lightly oiled surface and fold the dough over onto itself repeatedly until it is supple and elastic.
  • This dough should be quite soft and tacky, so don't add a lot of extra flour.
  • Let the dough rest for 30 minutes, then fold it like a letter, turn 90 degrees and fold again.
  • Wait another 30 minutes and repeat the foldings.
  • Cover dough and let it rise until it is not quite doubled.
  • Divide the dough into two portions and shape into loaves.
  • Place in two loaf pans, about 4" x 8" that have been greased.
  • Cover and proof until dough crests about 1" above rim of pans.
  • Bake loaves at 375°F for about 45 minutes, rotating loaves halfway through the bake time for even browning.
  • Turn bread out of pans onto a cooling rack immediately upon removing from oven.
  • Cool at least 1 hour before slicing.
  • Serve toasted or cold--I like to make a cream cheese spread by mixing some more of the spiced cider mix (to taste) into cream cheese.