Where To Buy Oatmeal Bread
To freeze bread dough: Prepare the recipe through step 3, before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.
where to buy oatmeal bread
To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
What a great bread! I added a couple of tablespoons of vital wheat gluten and the texture was perfect. The dough was nice and smooth and it rose a ton. It made two large loaves. I will be making this bread a lot!
Loved the flavor of this bread. Two questions though1. Can you substitute some molasses for some of the honey? I have a cast iron palatte and love stronger flavors.2. Is there a way to make this denser without destroying it? As someone else posted, it is a bit crumbly for toasting.
Loved this bread! The texture was on the soft side. I think I should have added more flower because when I toasted it and tried to butter a slice it fell apart. I also did not have. whole wheat so I used ap totally. I bought hole wheat and plan on making this again. Should the result be soft or more dough like!The flavor was incredible!!!!
This tender, high-rising sandwich bread is soft enough for kids to enjoy, yet sturdy enough for all kinds of sandwich fillings. It also makes great toast, perfect with jam or buttered alongside scrambled eggs. King Arthur Unbleached Bread Flour ensures a high rise even in the presence of oats, which sometimes inhibit gluten formation. In fact, the recipe was featured on our bread flour bag for quite some time, and has become a perennial customer favorite for good reason: it's easy to make, uses simple ingredients, and we guarantee everyone in the family will love it!
To bake the bread: Bake the bread for 35 to 40 minutes, until it's golden brown. If the bread appears to be browning too quickly, cover it lightly with aluminum foil for the final 10 minutes of baking. When done, a digital thermometer inserted into the center of the loaf will register 190F. If you don't have a thermometer, slide the bread out of its pan and tap its bottom with your fingers: you should hear a hollow thump.
Want to make this loaf start to finish in your bread machine? Program the machine for regular/basic bread (or your machine's equivalent). About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple. If you'd like dried fruit or nuts in your loaf, add them at the beep. Want to make the best loaf possible? Read Successful loaves from your bread machine: 5 tips for home bakers.
To make your own oat flour, add rolled oats to a high-powered blender (like a Vitamix) and grind until the oats become a superfine flour. Make sure the texture is superfine, otherwise it will affect the texture of your bread.
This basic 3 ingredient recipe makes a good bread base but you can easily customize it for more flavor. You can add honey (or other sweetener) and use a flavored yogurt to create sweet oat bread.
Hi!I would love to make this bread but I have a question about the flour. The recipe says 3 cups oat flour, 276 grams. I have Bobs red mill oat flour: 1 cup is 120 grams, so 3 cups would be 360 grams. I have looked up other brands and it is the same. 276 and 360 is a huge difference. Could you clarify the amount? Thank you!
Like the taste of the bread. My problem with the recipe has to do with the amount of yogurt. Even though I weight the oat flour in grams as your recipe states, the yogurt amount stated is not enough to incorporate all of the oat flour. I needed to add more yogurt than 12 ounces. What is wrong?
I sent you a message regarding the bread not rising and then found a comment further down that said the baking powder could be out of date which surprised me somewhat. I then did some research and found a simple test to test the baking powder. I have set this out below. Very easy to do I might add. My baking powder was out of date but still full of fizz!
I made this bread yesterday because of an illness I cant have yeast and was so craving some bread. Unfortunately I never knew there was an aluminum free baking powder and only had regular on hand. The bread came out moist (did have to add water as this was so dry and needed liquid to combine) great texture but sadly very bitter even adding a tsp of honey. It also is alot of carbs that made my blood sugar go very high:(. But I would make this again if I had aluminum free baking soda and would not use plain non fat greek yogurt again either (would use a regular non fat vanilla yogurt) to get rid of the very very bitter metallic taste. Thank you for a great recipe I can work with! ?
Great simple recipe! Thank you. I modified it and made 11 small bread rolls out of it. Baked them for 20 min and they were done. I also replaced one of the three cups of oat flour with one cup almond flour. Delicious!! How long does it last at room temperature?
This is the tastiest bread! My mother and I are on a low acid food plan, so we were looking for a bread with minimal ingredients that was also tasty, and we definitely found it! Thank you, Deland Bakery!
To make the bread vegan, you can substitute maple syrup for the honey, and either water or your favorite plant-based milk for the whole milk. Skipping the egg for the topping is fine too, but the oats may not stick too well.
If you have fussy kids, but want to add a little extra goodness to their daily bread, sourdough oatmeal bread is like a "white multigrain" or invisible loaf. The oatmeal is camouflaged with the "plain" white bread.
While I'm a big advocate of stretch and fold, I believe that laminating the oats in this recipe make a difference and result in a better texture to the oatmeal sourdough. However, if you aren't comfortable with laminating, you can of course add them by stretching and folding.
This sourdough oatmeal bread is just perfect for breakfast. With the added goodness of oats, it will give you a super start to the day! But if you're looking for other sourdough recipes that are great for breakfast, you might like these ideas:
This is by far the best sourdough bread I have ever made, and I have been making sourdough bread for years. I fed my starter early in the day and then started the autolyze mid-morning. I proofed it in my oven due to the cold weather here. It turned out wonderful: firm crust, lots of holes, and super delicious. This will be my go-to recipe for sourdough from now on. Thanks!
I have tried many oat bread recipes and this is my favorite! Ready in less than an hour and a half! I substitute 1/2cup of oat flour (I make in my blender) for 1/2 the all purpose flour. And for some reason I find that I only need 1 cup of warm water (or it is too gooey to put in pan). Thank you so much Gina for sharing your recipe. I make it twice a month.
Put in a small bowl 1/2 cup lukewarm water and 1 package yeast. When dissolved, add to the oatmeal. Stir in 4 1/2 cups flour. Beat thoroughly and let rise until double in bulk. Add enough more flour to make the dough just firm enough to knead. Shape into loaves and put into buttered pans. Let rise until almost double. Bake about 50 minutes at 350 degrees.
Bread novices, bread experts, and all lovers of carbs, let us unite around Oatmeal Bread! This no-knead bread recipe made with whole grains, oats, and molasses is shockingly easy to make and a pleasure to eat.
With a rich, complex flavor from a touch of molasses, a light chewy crust, and an incredibly tender interior, this hearty oatmeal bread is ideal for toasting, sandwiches, or just sneaking slices of it from the pan.
When baking bread, always warm your water to the temperature specified on the package of your yeast for best results. Water that is too warm will kill the yeast. Conversely, water that is too cold will not properly activate the yeast.
Hi! If you are more comfortable with a different kind of fat, you can certainly use melted butter which would be the closest, and I suspect that melted coconut oil would work as well. I hope that helps and that you enjoy the bread!
But let's talk about more pleasant things. Bread. Homemade bread. It happened because I recently accidentally bought "instant" oats. I do not like "instant" oats. Somehow I was not paying attention in the grocery store (I blame the baby and his nighttime shenanigans) and I grabbed the wrong bag. At home, whilst decanting the oats into their glass container, I realized my mistake. My disappointment was disproportionate, but what can I say? Sleep deprivation and the perpetual scent of sour milk on one's person will mess with your sense of perspective. Then, last weekend, while paging to the only recipe in the Fannie Farmer cookbook that I use (the pancake recipe), I came across a recipe for something called "Oatmeal Bread" that uses, wait for it, instant oats. A whole cup of them.
And there it was, a long-missed sense of triumph, albeit tiny. A solution to my oat problem. It may be pathetic, what passes for triumph in these trying days. But I will take any victory, no matter how small. And it was a victory indeed, this bread discovery.
The recipe produces a nice, sturdy loaf of sandwich bread that is agreeably chewy and has a nice, even crumb. It doesn't taste like oatmeal, really, but it has a damp wholesomeness that is just lovely. And did I mention how nicely chewy it is? I like it a lot. It toasts well, stands up well to a variety of toppings, both sweet and savory, makes a very good grilled cheese, and is as comforting to make as it is to eat. The right recipe for me, right now. 041b061a72