The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oat bread with VWG not rising.

seand9's picture
seand9

Oat bread with VWG not rising.

I saw online that using vital wheat gluten with oat flour would help the bread rise.

I use the following recipe:

1 Cup Oat Flour.

1/2 Cup Vital Wheat Gluten.

2 tsp instant dry yeast.

 

i add water then kneed it for 10 minutes then put it in a pan and let it rise. After about an hour I check it out and it barely rose.

 

Do you think my VWG is bad or am I not using enough? I got bobs red mill VWG.

dabrownman's picture
dabrownman

it is really, really bad one.  There isn't even any liquid in it - just kidding.  I would move on to a recipe that is more ....traditional and proven.  try Try 1/2 cup of flour. 1/2 cup of oats, 1/2 tsp of yeast and 1/2 cup of water.  Let sit for 3 hours.  Then add 2 1/2 cups of flour , 1/2 C of oats and 1 1/2 cups of water.  Mix, knead for 4 minutes .  Let rest for a half an hour. knead for 4 more minutes. let rest for a half hour.  Fold from the compass points.  Pan up and let rise.  Bake at 450 F for 12 minutes with steam, and then at 425 F convection until brown and 205 F on the inside.  That should work better and taste great.

Happy baking 

seand9's picture
seand9

So it's not possible to use just oats and VWG? 

dabrownman's picture
dabrownman

But if you want something that works well - this isn't it.  I suppose the question is why would you want to make an oat bread this way?  

seand9's picture
seand9

I saw this: http://samslaugh.blogspot.com/2015/08/low-carb-bread-dough.html?m=1

online and I had a lot of oat flour available so I asked around on if it was possible to make with just oats and VWG, and that's how I got the recipe in my original post.

dabrownman's picture
dabrownman

missing from the original recipe.

seand9's picture
seand9

Yeah, someone told me they weren't really needed but i guess they didn't know what they were talking about.