The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oatmeal bread

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qahtan's picture
qahtan

oatmeal bread

This was the bread I made today, with organic Ontario large
rolled oats, this time I soaked the oats in hot (not boiling)
water 15 minutes before using, I also added a cup of hot whole milk,
other than that it was my usual recipe.
5 loaves at 18 ounces each , and one flattish bun at 12 ounces that I
thought would make a small muffaletta glory.



breadnerd's picture
breadnerd

I had to cut and paste your link to get it to work....

 

I love oatmeal bread, especially this time of year!

 

qahtan's picture
qahtan

 

 Thank you. 

 for some reason when I try to post a picture it never works, ;-((((

 But thank you for doing that.....qahtan

L_M's picture
L_M

qahtan, I found your basic recipe somewhere on this forum (I think it was here) a while ago and after a few slight changes it has now become the favourite bread in our house.  The flattish type buns are always in demand....mmmm

L_M

Kate's picture
Kate

Looks great! What is your basic recipe or where can I find it?

caryn's picture
caryn

Those loaves are gorgeous!!  How do you bake so many at a time?  Do you have a special oven?  And if you would please leave your link to your recipe, I'm sure we would all very much appreciate it!

qahtan's picture
qahtan

This is my basic bread recipe

5 1/2 cups flour
1 1/2 teaspoons salt
2 1/2 teaspoons yeast or a 1 inch cube of fresh yeast
2 1/4 cup water give or take, some times Guinness
1 table spoon sugar
3 tablespoons butter.

To which I add or change at will, I might double the recipe, a lot of the bread I make I do what I think will be OK, add maybe cheese, or walnutswith walnut oil,or change the 2 cups of the flour to home ground whole wheat, or maybe change 1 cup flour to multigrain and add about half teaspoon malt. Or I might add a couple of eggs and milk instead of water, or increase the sugar and a dash more yeast and add dried fruit,
currants etc, or maybe I will partially mix and leave overnight,
then finish.the list goes on.......... I have been known to make pancake batter for crepes and then put the last of the batter into the bread dough.
All kinds of tastes from this one recipe. To me it's like having a
good basic cake recipe that I can vary, chocolate, coconut, etc.
I don't always go this route but it's a good every day bake.
But I don't have a brick oven I am sorry to say, wish I did. :-)))
I use this same recipe for Pita bread also for a Pullman loaf, also
for bread rolls, but some times use a different recipe for the
rolls.....qahtan I added the oats as you can see below and milk

This was the bread I made today, with organic Ontario large
rolled oats, this time I soaked the oats in hot (not boiling)
water 15 minutes before using, I also added a cup of hot whole milk,
other than that it was my usual recipe.
5 loaves at 18 ounces each , and one flattish bun at 12 ounces that I
thought would make a small muffaletta glory.

qahtan's picture
qahtan

 I can easily bake six loaves like the panned ones at one go,, but this time I had to put the bun round in fridge while the others baked, as the round was too much with the pans.

 My oven is Kitchenaide Superba electric 30 inch convection, but I didn't bake this bread with convection.   qahtan.   

caryn's picture
caryn

Thank you, qahtan for you recipes!!  You are obviously a most inventive baker and an inspiration for us to continue to experiment.