Hi, gang.

So, I am thinking about getting something that would allow me to roll oats here at home. I've poked around a little bit, but am not sure what "toy" to get. I probably wouldn't roll a whole lot at once, and wouldn't be opposed to crank 'em out by hand.

Any suggestions would be appreciated.

Stephan

Inspired by Subways "Honey Oat" bread, this is my interperetation on the Subway classic.

Ingredients:

• 400g Bread Flour
• 50g Wheatgerm
• 75g Semolina Flour
• 7g Active Yeast (25g fresh)
• 25g Honey
• 5g Sugar (rapadura if you have it)
• 30g Vegetable Shortening
• 275g Water
• 5g Salt
• Oats (topping)
• Honey wash (equal amount of water and honey, plus a teaspoon of sugar)

Process:

Step 1: Combine the yeast, honey, sugar and water together and ensure the yeast is nice and active.

Step 2: Combine the reamining ingredients except the oats and honey wash with the activated yeast mixture above.

Step 3: Mix/kneed until the gluten is well developed (10 mins or so)

Step 4: Proof until doubled, then scale into quarters. Roll your portions twice but don't ball. (push, lift, roll, turn 90 degrees, push, lift, roll)

Step 5: Use the honey wash to brush the top of your rolls, and then push the rolls into a pile of oats to coat. Repeat and place all 4 rolls into the bread tin side by side.

Step 6: Proof until just near the rim, and bake in a 200C oven for approximately 30 minutes until cooked.

Allow to cool before slicing and enjoy this wonderful bread, ideal with slathers of butter. Naturally the dough can be formed into sub form for sandwiches.

After Having a Miscarrrage 2 years back I developed  Endometriosis which has caused my digestive system to go out of wack. I am unable to digest certain proteins: Wheat, Corn and Rice. When I eat food containing these things( Even as a preservative) I have head pressure, head achs, hives and swelling in the stomach and ovaries. This makes it hard to go out to eat anywhere  or buy most things at the grocery story because most things contain Corn syrup/starch wheat or rice. 

I have found that I can have 1 Grain: Oats

I've read that Tapioca Flour  can be used to make breads but I haven't been able to get the bread to rise. It always turns out like (Gummie candy looking stuff on the inside).

Is their something that I can do to turn Tapioca Flour Into Bread?????

Or is there a bread recipe you know of that contains no: Wheat, Corn or Rice 

I've tried Rye Bread but it's flakey hard and breaks easy. Also the taste isn't very good.

Maybe something with one of the fallowing flours...

.Tapioca Flour

.Almond Flour

.Oat Flour

.Soy Flour

.Potato Flour

If anyone has a recipe I could try or any suggestions please let me know. :)

I am a newbie who loves to experiment.  From my reading and experimentation I have learned that successful breads roughly have a 3 to 1 ratio of flour to liquid.  And that dough can tolerate a certain amount of "additions" such as nuts, raisins, sundried tomatoes, etc.  Most recipes that call for additions have 1 to 2 Tbs. per cup of flour.  So, my question is. which of these things function as flour (have to be counted towards the hydration) and which ones are additions? 

1. flax seed meal
2. rolled oats
3. steel cut oats
4. fine ground cornmeal
5. coarse cornmeal
6. cooked brown rice
7. toasted wheat germ
8. toasted wheat bran
9. cracked wheat
10. bulgar wheat
11. all seeds are "addition"?
12. all nuts are "addition"?

 Also, can anyone provide guidance on incorporating Greek yogurt in recipes? I want most of my breads to be high protein and high fiber.  THANK YOU.

I found this site a few months ago and have really enjoyed all the great information here. I finally decided today to join and post something. I consider myself a novice and am still learning and have begun experimenting a bit with recipes I have gathered online or through various sourdough cookbooks. Some breads I have baked have turned out excellent and some not, but I am having fun.

Last summer I took a class on baking sourdough bread and fell in love with it! My family thinks I am obsessed but they have been happily eating all of my bread this past year. A year ago I was one who never baked except the occasional pie or cake for a holiday. The only flour I ever bought was all purpose flour. Now I have in my kitchen: unbleached bread flour, as well as whole wheat, rye, rice, spelt, and pastry flours. I now not only know what diastatic malt is, I have some in my freezer. I have several different sized loaf pans and 3 different kinds of bannetons.

Today I baked two different breads. One was a rosemary-olive oil loaf which turned out pretty good. The other one is a recipe I had and made some modifications to. It is the oatmeal, apple, flaxseed sourdough sandwich loaf which I will try to post a picture of. I made it in 2 small loaf pans but it would work out in one large one just as well. Here is my recipe:

Wednesday evening - 1st preferment build:

Starter - 10 g (The starter I used is made with unbleached bread flour but next time I will probably use my rye starter instead. I keep both going all the time.)

Spelt flour - 19 g

Water - 13 g

Thursday morning - 2nd preferment build:

Add to the 1st build: 69 g spelt flour and 48 g water

Thursday evening - mix up the dough:

I poured 100 g of boiling water over 80 g of rolled oats and let it soak for a few minutes.

I dissolved the preferment with 140 g of water and measured out 500 g of bread flour which I added along with 240 g of grated tart apples, 35 g of ground flaxseed, 30 g of unprocessed wheat bran, and the oats. I mixed it all up just enough to combine everything and then let it sit for 20 minutes before adding 8 g of salt. This dough is pretty sticky so I used my KitchenAid mixer to knead it for a few minutes. Then the dough went in an oiled bowl, sprayed top of dough with oil and covered it in plastic and put it into the fridge overnight.

Friday morning:

I took it out of the fridge and folded it once and returned it to the fridge.

Friday evening:

Took dough out of fridge and let it sit out on the counter for the next 4 1/2 to 5 hours. Every hour I gently stretched and folded the dough once and put the plastic cover over it to keep it from drying out. When it was ready for shaping, I divided the dough into 2 parts and put into my small loaf pans (but you could use one large pan instead or put it into a cane banneton). I let the dough rise for an hour or so and then put it back into the fridge overnight. Make sure it is covered well so it doesn't dry out. If you use a banneton, it would be a good idea to put the whole thing in a plastic bag.

Saturday morning:

Took the dough out of the fridge and set on counter for an hour or so. Then I turned on my oven and set it to 500 degrees and let it heat up for 45 minutes. I keep my baking stone in the oven all the time. On the bottom shelf of the oven, I put a small cast iron skillet which I poured boiling water in right after I put the loafs in the oven to provide steam. After about 10 minutes, I turned down the temp to 400 degrees and baked for about 30 minutes more until the bread reached 205 degrees internally.

This bread is heavily inspired by the Multi-grain Extraordinaire recipe from Bread Baker's Apprentice and really, it came out of my desire to stuff even more grains and grain flavor into that bread. I first made the Multi-grain Extraordinaire back in late September, and while I liked it quite a bit I was really looking for a bit more graininess, so to speak. I hadn't thought about that again until this weekend, as I knew I needed some lunch bread but I wasn't sure what to make. When I was digging in the cupboard for the pasta I needed for a pumpkin stew (more on that in a later post!) I saw the forbidden rice and purple barley I got a while back. Suddenly I had it, time to rework the recipe in search of more 'graininess'! In light of the supposed royal nature of the forbidden rice (although that is probably mostly marketing) and the similarity in color of the cooked rice to the ancient Royal Purple, I decided to name this Royal Grains Bread.

Royal Grain Bread Recipe

Makes: One 2 lb loaf or 6-12 rolls

Time: 2 days. First day: soaker and starter. Second day: mix final dough, ferment, degas, shape, final rise, bake.

Ingredients: (baker's percentages at the end of hte post)

Grain Soaker:

• 4 oz. assorted grains (I used 1 oz. amaranth, 1 oz. millet, 1 oz. whole oat groats, .5 oz. corn meal, and .5 oz. flax meal)
• 3-4 oz. water (enough to just barely cover the grains)

Stiff Sourdough Starter:

• 1 oz. 66% hydration levain
• 6 oz. bread flour
• 4 oz. water

Final Dough:

• 11 oz. of above starter
• 4 oz. bread flour
• 4 oz. other grain flours (I used 1 oz. forbidden rice flour and 3 oz. purple barley flour, both home ground)
• 1.5 oz. brown sugar
• 1½ teaspoons salt
• 1 oz. cooked brown rice
• 1 oz. honey
• 4 oz. milk
• 1-2 oz. water (this will depend on how much your grains absorbed)

Directions:

1. Mix the grains and water for the soaker together, use just enough water to cover the grains and then cover the container and leave it to sit at room temperature overnight.
2. Mix the 1 oz. of levain (if you aren't using a stiff levain you can adjust the quantities for whatever hydration levain you are using) with 4 oz. of water until well integrated and nearly homogeneous looking. Incorporate the water and levain mixture with the bread flour until a ball starts to form. Let the dough rest for 5 minutes covered. Knead the dough briefly, just enough to get it well mixed and smooth, no need to develop the gluten yet. Return the dough to a covered bowl or container and leave at room temperature to ferment. Depending on the strength of your starter and room temperature this could take from 3-12 hours. When I made it the room temperature was about 63 degrees and it took nearly 12 hours. If you know your starter will develop fairly rapidly, start this early enough to degas the dough and refrigerate after it has doubled, otherwise leave it at room temperature overnight.
3. The next day remove the starter from the fridge ( if it was put in the fridge) about an hour before you plan to start making the bread.
4. Stir the rest of the bread flour, the alternate grain flours, salt, and brown sugar together in a medium large bowl. I like to mix the starter in with the liquid so it incorporates into the final dough more easily, so stir together the milk, honey and 1 oz. of the water (reserve the rest in case needed later) and then mix with the 11 oz. of starter. Now pour the starter and liquids, the soaker, and the brown rice into to the bowl with the dry ingredients. Mix all of the ingredients together until they just begin to come together in a ball.
5. Turn the dough ball out onto a lightly floured counter and knead for 6-10 minutes, or until you get adequate gluten development (check with a windowpane test). In my experience making this bread the dough will generally be stickier than you would expect from the hydration level and stiffness of the dough, I think this has to do with the grains from the soaker. Try to avoid adding too much flour during the kneading, as long as the dough is stiff enough that it seems to be able to hold a shape it will turn out fine, just use a bench scraper to recover any bits that stick. Lightly oil a bowl big enough to hold the dough when doubled, form your dough into a ball, roll it around in the oil, cover the bowl and set the dough aside to ferment at room temperature. Again, the time on this will vary depending on your starter, but 2-6 hours is a good estimate. No matter how long, when the dough has nearly doubled it is ready.
6. If you want to make a freeform loaf: Now that your dough has doubled, or nearly doubled, turn it out and gently degas the dough, flattening it into a vaguely rectangular shape. Give the dough a letter fold (folding it into thirds along the long side) and seal the seam with the edge of your hand if needed. Now you have a preshape for a batard, fold once again to ensure good surface tension. Give the dough 3-5 minutes to rest before rolling it with your hands on the bench to make the ends thinner and extend them. If you have a couche use it to support the loaf as it rises, otherwise you can use parchment paper dusted with flour or sprayed with spray oil, just put objects to the side of the loaf to hold the parchment in place during the rise, and cover the loaf with oil sprayed plastic wrap. If you want to make a sandwich loaf: Starting just after the letter fold, flip the dough and gently roll it back and forth with your hands to even out the loaf shape. Once your loaf is more evenly shaped, tuck the ends underneath and briefly roll it again before placing the dough in an oiled 8½x4½ loaf pan. Cover the loaf pan and set it aside for the final rise. If you want to make rolls: Divide the dough into 6-12 of evenly sized pieces of dough, briefly preshape them into rounds and let them rest covered for 2 minutes so the gluten relaxes a bit. After the rest, shape the rolls into nice tight little boules. The method I use is to put my hand over the ball of dough, surround it with my fingers and thumb. Then while applying slight downward pressure and slight pressure with my thumb and pinky, rotate my hand a quarter turn counterclockwise, release the pressure slightly and rotate back to the home position. Repeat this until the dough forms a nice tight little ball. Place the shaped rolls on parchment paper on a baking sheet, cover, and set aside to rise.
7. The final rise should be shorter than either of the previous two, and be careful using a poke test on this bread as the inclusion of flours with no or little gluten will make it a bit more delicate. For me, the final rise took about 90 minutes (but I had also moved to putting it in an oven with just the light off because I was going to need to go to bed!). If you are making the loaf in a loaf pan, it should rise to about 1/2 to 1 inch above the edge of the pan. The freestanding or loaf pan loaves would benefit from a very light scoring, no more than 1/8 to 1/4 of an inch deep. Preheat the oven to 350° with the rack on the middle shelf. If you wish to top your loaves or rolls with seeds or some other garnish, spray them lightly with water and top shortly before putting them in the oven.
8. Bake for 20 minutes, at which point if you were making 12 rolls there is a good chance they will be finished. If you are making larger rolls or loaves rotate 180º (or earlier if you know your oven heats very unevenly) and continue baking for another 10-20 minutes on freestanding loaves and 25-40 minutes for pan loaves. As usual, the loaves should sound hollow when tapped on the bottom if they are finished and be around 185-190º. The color of the finished loaf will vary widely depending on the grains and grain flours you have used.
9. Remove the baked loaves to a cooling rack (taking pan loaves out of the pan) and allow to cool for 1-2 hours before slicing.
10. Enjoy the delicious graininess!

Note: If you wish to make this loaf without levain, skip the levain step and in the final dough use: 10.5 oz. bread flour, 5.5-6.5 oz. water and add in 2¼ tsp. instant or active dry yeast (add the instant to the dry ingredients and the active dry to the water and stir well). The rise times will of course be very different, probably around 1.5 to 2 hours for the first rise, and 1-1.5 hours for the second rise.

Some more photos:

Forbidden Rice and Purple Barley:

Shaped and Panned Loaf:

Risen Loaf:

Baker's Percentage: Soaker:

• Grains 100%
• Water 75 to 100%
• Total: 175-200%

Starter

• Bread Flour 100%
• Water 66.7%
• 66% Levain 16.7%
• Total 183.4%

Dough

• Starter 137.5%
• Bread Flour 50%
• Alternate Flours 50%
• Brown Sugar 18.8%
• Salt 4.8%
• Honey 12.5%
• Cooked Brown Rice 12.5%
• Milk 50%
• Water (about) 12.5%
• Soaker 100%
• Total: 448.5%

Straight Dough Version:

• Bread Flour 72.4%
• Alternate Flours 27.6%
• Brown Sugar 10.3%
• Salt 2.6%
• Honey 6.9%
• Cooked Brown Rice 6.9%
• Milk 27.6%
• Water 41.4%
• Soaker 55.2%
• Total: 250.9%

Hi,
I have recently gotten quite obsessed with baking new and delicious types of bread (I moved to a rural village in Alaska and have little else to do). But I was interested in recipes using rye, barley, and oat flour, as I have ten pounds of each and no idea what to do with them.

Any good recipes?

Astrid from Paulchen's Foodblog selected oat as theme for this month's Bread Baking Day.

I got inspired from zorra for this recipe & the method from iban.

For more information about sourdough starter you can read Susan post about Sourdough Starter from Scratch .

60 g (1/2 cup + 1 Tablespoon) oat flour.

374 g (2 1/2 cups) whole wheat flour.

670 g (4 1/2 cups) high gluten white flour.

1 1/2 teaspoons salt.

2 teaspoons sugar.

2 teaspoons yeast.

46 g (1/2 cup + 1 Tablespoon) milk powder.

2 Tablespoons oil.

90 g (1/3 cup) sourdough starter.

3 cups water.

1) Place all ingredients in the bowl of mixer; beat 10 minutes to make soft dough.

2) Cover dough and let rise in warm place until doubled in size, about 1 1/2 hour, stretch & fold every 30 minutes.

3) Divide dough into 2 pieces

4) Shape each piece into round loaf, cover; let it rise in warm place until doubled in size, about 40-60 minutes.

5) Meanwhile, preheat the oven to 500 F.

6) Before baking dust flour over the top of the loaf, slash the bread.

7) Reduce the heat to 400F, bake for 15 minutes with steam, & another 15 minutes without steam.

zainab

http://arabicbites.blogspot.com/