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Rolled Oat And Apple Bread with Natural White Leaven

Natural white leaven refers to sourdough starter made entirely from white flour, either bread or all-purpose flour. The bread made with preferments (either prepared with commercial yeast or wild yeasts and bacteria) yields a more complex flavour and taste. Enjoy this rustic apple oat bread with a bowl of steaming hot soup or a salad for a simple yet satisfying lunch.

  • 50 g Rolled oats
  • 100 g Boiling water
  • 200 g Apple, peeled and grated
  • 50 g Water at 20C/68F
  • 100 g White leaven
  1. Put the rolled oats into a small bowl and pour over the boiling water. Leave aside for 5 minutes while you prepare the other ingredients. Add the grated apple to the water, leaven, and yeast. Stir the mixture well until the yeast is dissolved, then stir the soaked oats into this. In another bowl weigh the flour with the salt. Pour the wet ingredients into the flour and stir the mixture with your hands until it is evenly combined and you have a soft, sticky dough. Scrape any dough from Your fingers into the bowl, cover and leave for 10 minutes.
  2. Rub 1 teaspoon olive oil on the work-surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the howl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for a further 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth, round ball. Put it back in the bowl, cover and leave for 1 hour at room temperature.
  3. Lightly flour the work-surface and shape the dough into a baton or a round. Rub a tea-towel with a handful of flour (or use a linen-lined proving basket) and place the dough inside seam-side-up. Wrap the dough snugly in the cloth, and leave to rise for 1 1/2 hours, or until almost doubled in height.
  4. Preheat the oven to 210C/410F. Upturn the loaf on to a flour dusted tray, then brush the surface of the loaf with the egg wash and dust with rolled oats. Bake the loaf in the centre of the oven for 30 minutes, then lower the heat to 190C/375F and bake for a further 15-20 minutes, until the loaf is a good brown, feels light in weight, and sounds hollow when tapped on the base. Leave to cool on a wire rack.


Shashi at SavorySpin 16/10/19 11:27

This loaf is stunning - and I love that its got apple in it - like a sweet treat delicious with peanut butter!

Natalia 16/10/19 12:47

Absolutely beautiful, I should definitely try this one, love homemade bread ☺

Whats Cookin Italian Style Cuisine 16/10/19 14:19

outstanding, this bread is so yummy looking I just want to scoop it off cyber space and eat this!

2pots2cook 16/10/19 14:45

Absolutely keeping. Steaming soup is the best one to have with home made bread :-) Thank you Angie !

Mae Travels 16/10/19 14:52

Great ideas for flavors in bread!

best... mae at

Kitchen Riffs 16/10/19 15:40

Super recipe -- this looks wonderfully flavorful. It has gorgeous good looks, too -- winner!

Catherine 16/10/19 17:24

Dear Angie, I would just love to try this bread warm with butter. xoxox Catherine

Pam 16/10/19 17:31

Another delicious and beautiful loaf of bread! Yum!

Marcelle 16/10/19 19:40

Angie, this bread looks amazing!! I would eat this warm with butter, for sure!!

Dahn @savorthebest 16/10/19 19:46

I just love baking bread. Something about it that makes bread taste better when you make it yourself. This looks so good, I have to try this one

Gloria Baker 17/10/19 01:54

Angie I love all yours breads are always beautiful and love bake with rolled oats!°! xo

Evi Erlinda 17/10/19 06:01

This bread looks so gorgeous and delicious!

Valentina 17/10/19 09:26

Angie, your bread recipes are always so interesting and delicious looking. I would love this toasted with butter in the morning. (With my coffee, of course.) :-) ~Valentina

Nancy Chan 17/10/19 11:00

Beautiful loaf. I am thinking of homemade jam and hot coffee!

Rafeeda AR 17/10/19 12:50

The bread has such a moist and soft crump... would be delicious with a thick slather of butter on it... Yum!

Kelly | Foodtasia 17/10/19 17:37

Aw, that's such a beautiful loaf, Angie! The photo of the slices in the basket is so inviting. Does the apple add any detectable flavor to the loaf?

Jean | 17/10/19 18:00

Angie, what a beautiful loaf! I love using preferments, and this addition of apple makes it the perfect autumn loaf to go with hearty soups.

foodtravelandwine 17/10/19 18:11

I love it!! looks so yummy....I will try it!......Abrazotes, Marcela

Juliana 18/10/19 00:33

So interesting this bread Angie...oat and apple...I can only imagine the taste of it...I would eat a few slices easily...thanks for sharing the recipe. Have a great rest of the week!

Ashley@CookNourishBliss 18/10/19 18:27

I LOVE making bread at home! And with the apple? So fun for Fall!

mjskit 19/10/19 04:50

We are moving into bread making season here and this is a type of bread I've never made. Thanks so much for the detailed instructions. It looks like a fabulous bread!

SavoringTime in the Kitchen 19/10/19 18:00

What a gorgeous loaf of bread, Angie! This would be fantastic with a bowl of soup this autumn :) Thank you for linking to the white leaven recipe too. Great tutorial.

yonosoymillenium 20/10/19 11:33

te ha quedado perfecto, que pasada

Sherry's Pickings 20/10/19 13:29

angie your bread looks scrumptious indeed! beautiful and delicious i bet. love the apples and oats together. cheers sherry

kim Sisto Robinson 20/10/19 16:23


I smell it all the way in Duluth, MN. xx

Arpita 20/10/19 22:59

Wow thatbis a beautiful loaf of bread....

Alida@mylittleitaliankitchen 22/10/19 17:09

It's incredible how well your bread has risen! Well done!

Suja Manoj 22/10/19 20:52

Beautifully baked, flavorful and great tutorial.

Noob Cook 23/10/19 09:37

looks heavenly! really wished I can bake like u...

Reeni 24/10/19 02:17

Another beautiful bread Angie! Love how you infused the apple into it! Bet it keeps it moist and delicious.


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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