The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

multi grain bread error turns out great ........... except

metropical's picture

multi grain bread error turns out great ........... except

I used my usual recipe for my multigrain sandwich loaf.

2c grape starter, warm

1c hot water

2c KA bf

3/4c ww

1/2c rye

1/4c rye and wheat berries precooked

1/4c quinoa precooked

2 1/2 Tbs malt sugar

2 1/2 tsp salt

2 1/2 tsp salt

1 Tbs gluten

2 1/2 tsp yeast

1 Tbs 338 lovibond English chocolate malt (normally used in making stout) pre cooked

but I neglected to add the usual 3/4c oats


I mix the dough w/o salt and yeats, autolyse for 30 mins to overnight (depending on my schedule).

Add salt & yeast and slow rise in the fridge overnight.

I let the dough come to room temp before the bake at 400 for 45 mins or so, steamed the first 10-15.


This dough had excellent consistancy in that it rose of the bottom of the mixer completely and had excellent texture.

The result is no slouch either.

But I would like to get my oats back in.

Any suggestions for the amount of added water or starter for the 3/4 oats? Perhaps reduce the bread flour?


here's some pics.  I can't seem to get them to load here.

amazonium's picture

Did you use an egg wash to gt the oats tostick to the crust?? I made a flaxseed loaf last night, sprinkled oats on top, baked it, and DUH the oats all fell off- lol.


RobynNZ's picture

Well that was a good error to make!

As none of the other more knowledgeable bakers have stepped forward to respond thought I would encourage you to use your instincts and do a few tests.

If it were me for my first trial I'd weigh 3/4 cup of your oats and use them to replace the same weight of your bread flour. (I am sure that you have seen the threads discussing volume versus weight and how we all get different results for the weight of a cup of flour! Weighing 3/4 cup of my oats I found that was approximately the weight of 1/2 cup of my bread flour, so if you don't have scales that will give you something to start with) 

As you work with volumes and with precooked grains it's difficult to work out what the hydration level is for your new 'oat-free' formula, but when you are mixing with oats included you may need to adjust with either small amounts of flour or small amounts of water to achieve the same consistency that you achieved with the oat-free formula. 

Do you normally soak the oats? That would affect the hydration levels too.....

I'll be interested to hear how it works out for you.

Have fun experimenting!


metropical's picture

Thanks Robyn.  I'll do the weight comparison for replacement.

I'm more of the desire to add the oats to the formula and figure the additional "wet" to compensate up.  But I'll start here.

The oats are dry.


I use a little warm water on my fingertips to wet the dough top and apply the oats and sesame seeds.  They stick just fine.  I'm sure an egg wash would due too.