Oat flour yeast bread (not gluten free)
I recently made a quick bread with 50% oat flour, 25% barley flour, and 25% AP flour. I loved the flavor and I really want to bring that to the yeast breads I normally make.
I tried 20% oat flour and 80% AP flour, but it tasted almost the same as my 100% AP flour doughs.
I'd like to increase the oat flour significantly, but I know oats have no gluten and therefore could be very problematic in high percents. I already had a hard time getting to the windowpane stage with just 20% oat flour.
For a basic lean dough (flour, water, salt, yeast), can I add wheat gluten to accommodate higher percentages of oat flour? I've heard that you can get off flavors from wheat gluten, which would almost certainly come through in such a simple dough - have any of you had experience with this?
Any other recommendations? I could try subbing out bread flour for the AP, but I'm not sure that is really enough of an increase to allow me to use 50% oat flour.
The quick bread was a variation on an Irish soda bread:
8 oz oat flour, 4 oz barley flour, 4 oz AP flour, 1.5 tsp baking soda, 1 tsp salt, 14 oz buttermilk
Oil and flour two cake pans and preheat oven to 425.
Mix ingredients thoroughly and shape into round flattened ball in cake pan. Cut X in bread, cover with 2nd cake pan, and put in oven for 30 minutes. Uncover and bake 15 more minutes.