The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No wheat oat bread?

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PizzaRose's picture
PizzaRose

No wheat oat bread?

Is it possible to make bread with oats and no wheat? I'd like to make it as healthy as possible, too, with little to no fat and/or refined sugar.

MisterTT's picture
MisterTT

and you mean it very heartily, then you don't want to make oat bread. Oats are pretty fatty, with around 8% fat content. No wonder the horses love it. This is the kind of fat that won't hurt you, though :)

It's difficult to make pure oat bread, because there is no component to really support a rising loaf, however I'm sure some gluten-free experts (yeah, I know oats aren't, but the baking principles are similar) will come along and help. I've heard good things about psyllium husks. Check out this thread:

http://www.thefreshloaf.com/node/35626/100-whole-oat-flour-sandwich-bread

clazar123's picture
clazar123

And what are you trying to avoid? And what texture are you aiming for?

It is possible to make a "healthy" (needs to be defined as that means different things to different people) all oat bread with oats and water but it will be a dense,gummy,chewy flat disc, Somehow, I don't think that is what you want.

If you want a "fluffy" sandwich bread from any grain flour you will need a binder or gum to sub for gluten, a rising agent such as yeast or a chemical leavener such as baking soda/powder, an acid to activate the chemical leavener and a liquid to make a paste with the flour in which to trap the gas bubbles. Salt is for taste but some sugar may be necessary for the yeast.

The link provided by MisterTT is an interesting discussion but the original poster never got back to us. Search the "Baking for Special Needs" forum here, search in general and also google gluten free sites as there are LOTS of recipes and techniques out there on making all kinds of wheat free breads.

Non wheat grains have been around a LONG time but a lot of the recipes/techniques of working with them flew out the window when wheat came along and had all its wonderful characteristics in 1 package. You usually have to combine several products (grain,starch and seeds) to come up with a balanced flour that will support a "fluffy" loaf.

PizzaRose's picture
PizzaRose

Thank you for your responses.

Forget that I said "healthy" and "no fat". :p If possible, I'd like to create a fluffy bread. It's fine if it doesn't turn out perfectly fluffy, though.
In regard to sugar, can a different sugar be used or do I have to use white sugar? Can I substitute some of the sugar with fruit puree?

I'd like to cut down on wheat and refined sugar. I am obviously not an expert baker, and I have never baked my own bread before, so please excuse my ignorance. :)

clazar123's picture
clazar123

This is a recipe for a gluten free loaf. It is a form of bread called a "Batter Bread". THe "dough" is more like a cake batter and this one behaves a little like an angel cake-you have to cool it properly by the method described or it falls as it cools. It is very delicious and you can use the "flour" ingredients separately or use a pre-mixed gluten free flour. If the premixed flour has xanthan gum in it, eliminate the psyllium. All of these ingredients are available either at a large grocery store or at a Health Food store like  GNC.

Check out King Arthur Flour and Red Star Yeast for all kinds of GLuten Free recipes.

If Gluten Free is not where you want to go, consider using a mix of grains-rye,oats, exotics like teff or sorghum or millet to reduce the wheat but not eliminate. Nothing will produce a feathery insides like the gluten from wheat (that is why it is so popular) but you can get all kinds of deliciousness going with different textures. Jump in.

 

GF BUTTERMILK BREAD

MODIFIED -FROM RED STAR YEAST

WET INGREDIENTS-WARM AND WELL MIXED TOGEHTER

INGREDIENT

WEIGHT

VOLUME

COMMENT

WARM WATER

47g+15g

¼ C +1 TBSP

 

MILK/BUTTERMILK

227g (milk)

1 CUP

 

EGGS-slightly beaten

 

2 large

ROOM TEMP

OIL OR MELTED BUTTER

42g (oil)

¼ C

 

CIDER VINEGAR(OPTIONAL)

 

1 TSP

ADD IF USING SWEET MILK

HONEY

38g

2 TBSP

 

 

DRY INGREDIENTS-BLEND WELL TOGEHTER

WHITE RICE FLOUR

296G

2 C

Use 3 c total any gluten free flour mix. May need to adjust the liquid.

POTATO STARCH

78G

1/2C

 

TAPIOCA FLOUR

55G

½ C

 

SALT

10G

1 ½ TSP

 

YEAST-INSTANT

 

2 ¼ TSP

 

PSYLLIUM

6G

1 TBSP

 Eliminate if the flour mix already has xanthan gum in it

 Mix all wet ingredients into well mixed dry ingredients.

  • Once all ingredients are well incorporated, beat for 10 minutes in mixer on LOW.

  • Cover and sit for about 1 hour   (dough rises quickly! Easily doubled.)

  • This dough is like a pourable, thick pancake batter.

  • Fill a  well greased 9x5  bread pan. Fill a little over  ½ full- it will rise to the top of the pan.

This made slightly more than 1 pan -(I overfilled the pan)

A straight sided pan that is a little deeper than usual works best.

 King Arthur sells such a pan.

This loaf does not dome up-it stays flat. 

  • Rise to top of pan –about 30 minutes

Sesame seeds were a delicious addition sprinkled over the top.

This bread browned beautifully!

  • Bake in 375 oven.    Internal temp 180-200 or test like cake.

  • Do not remove from pan immediately! Cool for 5 minutes in the pan, laying on its side, on a cooling rack. Then carefully remove from the pan and invert it on a cooling rack. Cool upside down.

  • The top and top edges bake crisp and supports the loaf when inverted. The side walls tend to be less supportive.

This baked loaf tends to deflate if not fully baked or if cooled right side up

Cool completely before cutting!

PizzaRose's picture
PizzaRose

Thanks for the recipe and tips, clazar.

 

Any recommend bread machines?