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.
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:
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.
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. :)
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
¼ C +1 TBSP
OIL OR MELTED BUTTER
ADD IF USING SWEET MILK
DRY INGREDIENTS-BLEND WELL TOGEHTER
WHITE RICE FLOUR
Use 3 c total any gluten free flour mix. May need to adjust the liquid.
1 ½ TSP
2 ¼ TSP
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!
Thanks for the recipe and tips, clazar.
Any recommend bread machines?
If you'd care trying this one here it may just work for you. It's an all oatmeal bread recipe from a German pro.
It's however in German. But, as always Google translate may just be able to help you. Here goes a link:
Looks good and I will be trying this. Google translate gives up on a few words so I've posted another forum topic asking for a translation help.
Would you kindly let me know where you posted it at?
Sorry for the misspelled name, meant to write Lechem
Here is the post http://www.thefreshloaf.com/node/50347/recipe-german-english-translation-needed
Oh, and this one is for an all Buckwheat laof: