The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Golden Naked Oats

Ricko's picture

Golden Naked Oats

I have a pound of ground Golden Naked Oats which I'd like to incorporate into a bread recipe. I purchased it on a whim due to its great aroma. Now I'd like to find a recipe that I might be able to use it in. Do you think I could substitute it one-for-one in a whole wheat recipe? 

caritimo's picture

Between barley, wheat, oats - at a whole kernel level, I don't think there is much difference. Milled into flour, the situation changes because gluten and other constituents come into play. But again, if the grains are left whole (and thus their constituents are protected inside the kernel), I would think they are fairly interchangeable. IMHO.

gillpugh's picture

There's no gluten in oats so I don't think it will rise.  There is lots of recipes for oat great here which uses a small percentage of oats in the wheat bread.  I also like to make a porridge of the oats 20% bakers percentage and add that to the dough - great bread. 

clazar123's picture

    I had a whole response prepared and then decided to find out what " Golden Naked Oats" actually is!

I am unclear what a "crystal malt" is and how it behaves in bread. I read it gives a "subtle nuttiness" to beer . :)

It looks like the grain comes as a huskless, whole oat berry. For starters, to incorporate into a dough and not break any teeth eating a slice, I do recommend some form of cooking-either whole or cracked . Any time you incorporate an additive into a dough (whether it is fruit,nuts, grains,etc) you have to first develop the dough properly before adding the extra ingredients. The dough has to support the additive into the crumb.

Alternatively, you can grind into flour and substitute about up to 30% of the wheat flour. Being oats, I would assume the dough will be VERY sticky and might require some adjustment in hydration. Oats are usually thirstier than whole wheat-they absorb more water. DO NOT try and make the dough less sticky by adding more flour. You will end up with a brick.

I tried doing a search of this product with "bread" or "bread recipe" but didn't come up with anything.

"Crystal malt"

I don't know how this will behave in a bread dough. Anybody?

Maybe time for experimentation! Let us know how it comes out. Everyone raves about the flavor it adds to their home brews and we all know that bread is just solidified beer! Or is beer liquid bread? Just a different end of an equation, perhaps.

Lechem's picture
Lechem (not verified)

As the next best alternative to Red Rye Malt for Borodinsky Bread.