March 19, 2017 - 2:21pm
Oat bread with VWG not rising.
I saw online that using vital wheat gluten with oat flour would help the bread rise.
I use the following recipe:
1 Cup Oat Flour.
1/2 Cup Vital Wheat Gluten.
2 tsp instant dry yeast.
i add water then kneed it for 10 minutes then put it in a pan and let it rise. After about an hour I check it out and it barely rose.
Do you think my VWG is bad or am I not using enough? I got bobs red mill VWG.
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it is really, really bad one. There isn't even any liquid in it - just kidding. I would move on to a recipe that is more ....traditional and proven. try Try 1/2 cup of flour. 1/2 cup of oats, 1/2 tsp of yeast and 1/2 cup of water. Let sit for 3 hours. Then add 2 1/2 cups of flour , 1/2 C of oats and 1 1/2 cups of water. Mix, knead for 4 minutes . Let rest for a half an hour. knead for 4 more minutes. let rest for a half hour. Fold from the compass points. Pan up and let rise. Bake at 450 F for 12 minutes with steam, and then at 425 F convection until brown and 205 F on the inside. That should work better and taste great.
Happy baking
So it's not possible to use just oats and VWG?
But if you want something that works well - this isn't it. I suppose the question is why would you want to make an oat bread this way?
I saw this: http://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html?m=1
online and I had a lot of oat flour available so I asked around on if it was possible to make with just oats and VWG, and that's how I got the recipe in my original post.
missing from the original recipe.
Yeah, someone told me they weren't really needed but i guess they didn't know what they were talking about.