The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oatmeal bread

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Sue Hills's picture
Sue Hills

Oatmeal bread

Does anyone have a recipe for oatmeal/oatbran bread where the oats account for at least 40% of the grain content of the bread?

Floydm's picture
Floydm

40% by weight?  I have a feeling you'd end up with oatmeal, not oatmeal bread, with that high a percentage, but I'm curious too if anyone has tried it and come up with anything they like.

-Floyd

Sue Hills's picture
Sue Hills

No Floyd, not 40% of the weight of the loaf - 40% of the grain content of the loaf.  All the recipes I have seen have tended to have 20% oats to 80% flour. 

Hearty Oats by Hovis state that the loaf is baked with 50% oats and 50% wheat flour.

Floydm's picture
Floydm

Yeah, I meant "40% of the total grains by weight."

Mr Frost's advice is solid: oats contain no gluten, so you won't get much of a rise unless you use VWG or a very strong wheat flour to go with it.  I'll bet you that Hovis add quite a bit of VWG.

Good luck!

mrfrost's picture
mrfrost

This one looks promising, and even well over 40%.

http://www.kingarthurflour.com/recipes/oatmeal-toasting-bread-recipe

I've never tried a KAF recipe that didn't turn out great.

However this one may be challenging, initially. Using their stronger bread flour as the recipe calls for will probably help a lot. If you don't have their bread flour, you might skip using the whole wheat(as the recipe allows), and use extra of whatever bread/ap flour that you use. You also might consider adding some VWG if you think your flour may not be "strong" enough.

KAF is always a great resource to check when looking for recipe requests like yours. I just typed in oatmeal in the search box of their recipe section. Several results popped up, but this one looked the most promising.

Good luck.

Sue Hills's picture
Sue Hills

Thank you, mrfrost, but what is VWG?

Floydm's picture
Floydm
dabrownman's picture
dabrownman

at Whole Foods the other day.  If you find a 20% Oat bread that you like, you can always make an oat berry scald and soaker that equals 20% of the total flour weight dry.  This gets you to your 40%, gives the bread a chew, something we like around here, and allows the bread to rise better with less VWG.  Even more healthy too with the bran intact on the berry.

Good luck with your search and oat bread. 

Sue Hills's picture
Sue Hills

Thank you dabrownman, but I have never heard of oat berries.  I entered a search into wholefoddsonline.co.uk and it didn't bring anything up.  And what is an oat berry scald?

dabrownman's picture
dabrownman

a grain, the seed of the plant,  like any other and oat berries look like very much wheat berries except a little shorter.  It is what they make rolled and steel cut oats from and when sifting out the bran during milling you get oat flour and oat bran.  I haven't seen them at Whole Foods oin the US before either,  but snapped them up a couple of weeks ago when they showed up on the bins.

For an oat berry scald just bring the berries up to a boil covered by 2 inches of water and simmer them for 10 minutes.  Let them cool down in the simmer water and let them soak for 24 hours.  Drain them off, save the scald water for the liquid in your bread, run a paper towel through them to try and get as much excess water off and then put them into the mix at the first S&F. 

You can make a scald out of any grain berry.  For sprouts, just soak the berries in water for 3-4 hours then drain them and spread them out between two layers of damp paper towels, cover in plastic wrap and let them sprout for 24 -48 hours until they chit.  The berries have chitted when you an see the white roots starting to break through the hull and are now ready to incorporate into bread.

If you keep them damp for 4-6 days and the roots get as long as the seed itself, then you can dry them in a oven at no more than 150 F to make diastatic malt (white malt) when ground into a flour - use rye, barley or wheat for malt.  Once you take off the fried berries for white malt then you can take the remainder and increase the temperature 25 degrees every 10 minutes or so until you get over 300F.  Make sure you don't burn them.   Grind them up and you have red malt or non distatic malt.

Scalds, soakers, sprouts and malts are great additions to breads of all kinds - and tasty too.  Then there are Toady Tom's, Tasty, Toasted Tidbits (Toadies) too.  But, that is a whole nuther bread additive of a different kind :-)

Happy baking!

breadbabe's picture
breadbabe

I sell an oat bread - and its only 30% oat.  I happen to mill my own flour - so I use oat groats, described previously as oat berries (my 50# bag says groats, so I go with that). I mill the wheat and oat together - but I add some rolled oats and steel cut oats for texture.  By then I'm sure I'm near 40% oat. And yes, added gluten is necessary. One of my most popular breads.  maureen

Nickisafoodie's picture
Nickisafoodie

I make oat bran muffins that have approx 40% oat bran by weight.  I suppose if you cut back on the liquid and sugar you could end up with a batter bread.  With the muffins they come out much better with an overnight rest before adding leavening.  Would suggest the same if you try bread for two reasons:

 

1) the bran will continue to absorb water well past the initial mix.  A batter type consistency when I mix all together is very stiff the next morning.  The benefit is the bran is very soft, much easier to chew and eliminates phytic acid (which can leach minerals out of our body/bones).

2) phytic acid is in the bran layer and is not a good thing.  Soaking overnight eliminates.  Google and you will see lots of info.

Be careful adding too much gluten if you decide to beef up.  more than a tablespoon or two results in a cardboard like taste in bread. 

While these tips largely speak to muffins, they may help you in your quest to make a bread with such a high oat content.  Another way to go is to start with a typical bread recipe, with 10% weight with bran.  Move up by 5% on successive bakes and you may find a point where is works for you.  I have made bread with 6% and 10% by weight and for what it is worth, there is a noticable differnce between the two re "chew factor".   If I was trying to maximize my oat bran intake above these levels, my personal preference is to go with the muffins.

Im curious as to how you make out, please keep us up to date, and good luck...

  

 

 

Bruce J's picture
Bruce J

There is an oatmeal bread recipe from Alton Brown that I tried that uses cooked old fashioned oatmeal.  I originally made it in a bread machine and it worked fine.

 

wet group

12 oz  cooked old fashioned oatmeal

2 tbl Agave Syrup  (I used honey)

¼ cup warm water

1 tbl Olive Oil

dry group

1/4 cup  uncooked rolled oats

1 package Active Dry Yeast

1 tsp  salt

11 oz  bread flour

 

Stir dry group into wet group in three installments by hand until thoroughly mixed.

Kneed dough by hand on floured surface for 10 minutes, adding flour as necessary. 

Lightly oil a bowl, insert dough, cover and let sit in a warm place for one hour.

Punch down dough

Roll it up so it will fit in a 9x5 oiled bread pan.

Cover with plastic wrap and leave in refrigerator for between 8-15 hours.

Take bread out of refrigerator and gently brush the egg wash over the bread then sprinkle uncooked rolled oats on top of bread.

Cook bread in 350 degree oven for 55-60 minutes (bread should hit 210 degrees).

Sue Hills's picture
Sue Hills

Thank you Bruce I shall give it a try

ken mitchell's picture
ken mitchell

Hi Sue

One of my favorite breads is Oat Bread from Modern Baking. This formula has a total of 32% oats. Go to Modern Baking Formulas and type in" oat bread that shouts flavor" in the search box at top right. You will like this bread and it is one of the best for toast.

Ken Mitchell

Sue Hills's picture
Sue Hills

Thanks Ken, will give that recipe a try