Sourdough Oat Bread

• 2-1/2 cups Bread Flour
• 1 cup Oat Flour
• 1 cup Water At Room Temperature
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Honey
• 1/4 teaspoons Active Dry Yeast
• _____
• FOR THE SPONGE:
• 1/2 cups Active Sourdough Starter (feed 8-12 Hours Prior To Use)
• 2/3 cups Bread Flour
• 1/4 cups Oat Bran
• 1/2 cups Water At Room Temperature

1. Mix the sponge ingredients (bottom ingredients) in a bowl, cover with plastic wrap and let sit at room temperature for 8-12 hours (overnight).
2. To make the final dough, mix remaining ingredients into the sponge and knead for 5-6 minutes in a mixer with the dough hook (or 8-10 minutes by hand). The dough should be smooth and barely tacky to the touch (add flour or water as necessary). Allow to rest (covered) for 30 minutes.
3. After the rest period, gently deflate the dough and form into a round or oblong ball. Alternatively, divide dough in half and form two smaller loaves. Place on cornmeal-dusted parchment paper, cover lightly with a towel and allow to rise for about one hour, until 30-40% larger.
4. Meanwhile, preheat oven with a baking stone to 425F. Place a shallow dish or broiler pan on the bottom rack of the oven. Cut deep slashes into the top of the loaf and slide the loaf on the parchment paper onto the stone and pour 1 cup of hot water into the broiler pan.
5. Bake for 30-35 minutes, or until deeply browned and internal temperature is around 190F. Remove to a rack to cool.

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Taken from tastykitchen.com/recipes/breads/sourdough-oat-bread/ (may not work)