The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Including oil in home baked bread

jsivewright79@hotmail.com's picture
jsivewright79@h...

Including oil in home baked bread

Having read about some home bread bakers who do not add oil ( forget using fat ) to the recipe, and having read that sunflower oil prolongs the usable life of baked bread, I would recommend that you should experiment using 60g of sunflower oil with 600 gm of flour.  The product releases easily from the side of the bread maker mixing vesselMy results over the last eight years, of owning two electric bread makers, have shown this to be true - vegetable oil has much less beneficial effects to the life of the loaf. Although a bit cheaper, I have abandoned veg oil in favour of sunflower. At the same time, I generally use various different flours - spelt, strong bread flour, self raising and plain in the recipes - at this mornings count, my book shows 109 different bakes - some of them are fruit and some banana loaves - that is the beauty of making bread yourself - you can make subtle changes each time. until you find a recipe that suits you best. There is no end to the combinations you can make - I have even tried a no sugar - Slenda to suit my wife who is borderline diabetic. She still remains attached to the bought variety - which admittedly is cheaper overall - a home made loaf can cost 80p to £1 each, while a certain supermarket sells 800 gm loaves for 40p.

This morning however, I had run out of strong bread flour - used the others only, without any  obvious change of look or poor taste to the finished product. So it may be wrong to presume that strong bread flour is a total requisite to a good finished product. Of course, I stand to be corrected, since my better half is always of the impression that I would eat anything that did not taste really awful!

Lechem's picture
Lechem (not verified)

?

jsivewright79@hotmail.com's picture
jsivewright79@h...

You are of course correct - sunflower oil has 92percent fat content but high in polyunsaturated fats 55pc. A common “fat” is butter 81pc with 39pc saturated- the kind which is reckoned to be much worse than the poly unsat kind. Dripping- possibly before your time was commonly used in chip shops and homes to fry chips- prob 100pc sat fats and made my sister require an operation to remove from internal organs in the 80s- she did not survive that- but I digress. To summarise there are some fats good for you and some bad- sunflower has added benefit of moistening, prolonging life, adding flavour etc to bread so why not use it?

Danni3ll3's picture
Danni3ll3

It isn't needed and it adds calories. My breads have enough add-ins that raise the calories, so I don't need to add more. =D

leslieruf's picture
leslieruf

also considered a contributor to inflammation with higher amounts of omega-6.  an oil high in mono unsaturated fats and omega-3 eg olive oil may be a better choice but i don’t add fats to most breads as you get an awesome loaf without it and as Danni said it adds more calories.  enriched doughs are of course a different thing and pizza dough without olive oil? ☹️

 

jsivewright79@hotmail.com's picture
jsivewright79@h...

I understand your points about calories and the inflammation caused by the poly unsaturated fat, and I obviously do not know enough about the subject. I must say that if I wanted to watch my calories to lose weight, I would eat less bread, or indeed eat less generally. I have found that the main problem is about making the bread stay fresh longer, and I find that the sunflower oil has this effect, so I am not telling you to change the way you bake bread, just that my experience suits me. I started this topic, so I am using this post to say, I am sorry if I have upset some bakers- that was NOT my intention - I think we can draw a line under this, and  that it is time to move on to some other topic. Thanks for your inputs, and I bow to your obvious greater knowledge on the subject.

Danni3ll3's picture
Danni3ll3

I am not upset and I definitely do not have any superior knowledge! I have only been baking artisan type bread for the last 2 and half years. I just stated why I don’t include oil in my breads. 

And having lost 60+ pounds and having kept 50 of them off for years, I do know what it takes. Thanks!

leslieruf's picture
leslieruf

This is just my point of view.  I tend to freeze my bread so have no requirement to keep it fresh for several days.  My apologies.

Leslie