The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oatmeal

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linder's picture
linder

Okay, I got rid of the baking soda in the bread.  It doesn't taste like baking soda anymore.  I added 1/4 cup honey to the bread instead of diastatic malt, added zest of one orange and one more cup of oatmeal substituted for about that much flour. 

Results- better but still not a loaf to write home about, rather bland in flavor.  My husband says it's not near as flavorful as the 100% whole wheat bread from Peter Reinhart's Whole Grain Breads.  Hmmm, what to do next? 

A little more salt? I'm using about 2 tsp. for 2 loaves.  I'm thinking of uping the whole wheat flour and doing a preferment of wild yeast starter like the WGB bread and putting together an oats soaker as well a la Reinhart.  Is it the oats that make the bread so ho-hum?

Or maybe just forget this recipe, because it seems like by the time I've tweaked it there won't be much left of the original.  Any ideas for improving the flavor profile of this loaf gratefully accepted.

Linda

 

linder's picture
linder

Here's my first go at the sourdough oat bread recipe I received from a friend of mine.  I made half a recipe and made note of the weight of each item as I went along.  The formula can be found in grams by following the original posting of the recipe at http://www.thefreshloaf.com/node/32444/sourdough-oat-bread

 

The crumb -

 

Oh no, I just tasted a slice of this bread - it takes like Bisquick!  I'm so disappointed, but maybe I can try a second batch WITHOUT the baking soda and replace the diastatic malt with honey too.

jimham's picture

Oatmeal raisin cookie ingredients question

November 13, 2011 - 6:11am -- jimham

I have an oatmeal raisin cookie recipe from a great uncle who has passed away, he worked at a bakery. Apparently these are some really great cookies, but the recipe is in pounds which are not a problem but it does not state how much vanilla and salt to use or the cooking time or temperature. I figure that someone has ran into this before and wondered if you could help.
Thank you

jellysquare's picture

Question about Oatmeal Raisin Cookies

October 7, 2011 - 3:53pm -- jellysquare

When I was a kid, quite a while ago, I made oatmeal raisin cookies with my aunt that had ground up soaked raisins in them.  They were both chewy AND crisp around the edges.  They would puff up in the baking, but flatten as they cooled.  You had to let them cool on a flat surface, otherwise they conformed to what ever they draped over.  Unfortunately I lost the recipe and have been trying to recreate them from memory 50 years later.  However I never get quite the same results as we did then.  They are not quite as chewy and are more dense.

Mark W's picture

Blending Bread Flours

October 7, 2011 - 5:24am -- Mark W
Forums: 

As a keen bread baker I often blend my flours a little.  I buy an incredibly strong Canadian white flour and will sometimes use some of this (1/3 to 2/3) with a weaker but tasty flour, such as the Malted Grain I use.

Right at the moment I'm running a bit short on flour and won't be able to get to my supplier, 30+ miles away, for a week at least.  Yesterday I needed to make a loaf so decided to try using some fine oatmeal I'd got - about a 50/50 split with my white.  It took literally hours!

Mylissa20's picture

Spelt Oatmeal Pancakes

August 22, 2011 - 3:23pm -- Mylissa20
Forums: 

This morning I realized I had run out of whole wheat pastry flour, and didn't have time to grind more when I stumbled upon some leftover spelt flour I had ground a while back.  Since spelt is low in gluten like pastry flour, I decided to try it in my pancakes.  These pancakes were fluffy, rich, and perfect when topped with peanut butter and syrup.  (If you've never tried peanut butter and syrup on pancakes, don't knock it till you try it!)  Here's the recipe I made up this morning:

freerk's picture

what makes my multi grain tangzhong crack?

June 26, 2011 - 12:15pm -- freerk

I am currently in the process of  putting together a multi grain unenriched loaf, relying on the tangzhong method to keep it nice and fluffy. Here is the latest result from its prettiest side:

 

But this is what I would like to talk about: on the dark side of the moon this is what is going on

saltandserenity's picture

Torie Cookies (oatmeal toffee cookies)

January 16, 2011 - 10:02am -- saltandserenity

In the last dessert of my dried fruit dessert series, I offer you Torie cookies.  I think I am cheating a bit by calling this a dried fruit dessert, as in addition to dried cherries, it contains chopped up Skor bars, bittersweet chocolate chunks and oatmeal.  But they are yummy.  I only ate one and sent the excess off to my son in Montreal and my daughter in Boston.  My third son, still at home, complained that he has to move away if he wants cookies.  I told him to pack his bags!

songwritergirl's picture
songwritergirl


This was my first legit attempt at homemade bread, a whole wheat oatmeal bread. The recipe is from Kim Boyce's "Good To The Grain" cookbook, and is made in one day, using active dry yeast, regular whole wheat flour, oatmeal and unbleached bread flour, and a very short 30-minute autolyse before kneading and proofing. It's a great beginner's recipe.


A short list of ingredients I used:


King Arthur Flours


Red Star Active Dry Yeast

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