Oats Oats Oats.

So I did an experiment, derived from the multigrain extroardinare recipe in BBA(sortof)

all together the ingredients were approximately:

~3C Whole Wheat Flour(KAF) (might have been a little more than that)
1/2C "Better for Bread Flour"
~1/2C Rolled oats ground to flour-ish consistency

~1 1/2C Water (I really need to work on being more precise)
1 egg
1/4C Honey
~3T Butter

~2 1/4t Active Dry Yeast
~1 1/2t Salt
4t VWG

3T Rolled Oats
3T Cornmeal
2T Wheat Bran

technique wise I had the last 3, and some water soak overnight in one bowl, and the rest of the water, bread flour, half the ground oats, and about a cup of the WW flour, with a little bit of yeast, set at room temp overnight. then pretty much mixed it all together in the morning.

cooked at 375 for about 25 minutes I think it was, might have been more like 30.

it was pretty wet and a little stickier than most of the bread doughs I've done, but it behaved better than I expected for shaping and getting it in the pan. it had a nice balance for my sense of it, of being pliable and sticking to itself eagerly, but not oozing into a puddle.

once cooked it had a really nice flavor and texture. it rose very eagerly, but might have overdone it on the yeast... the top was almost black by time the rest seemed done, but not inedibly burnt, nor was it DEEPLY burnt, mostly just asthetically overly dark, that means it needs lower temperature, right? or was this a result of the grains interactions and enzymes and whatnot.

so the bottom line I am wondering about, is how much difference does the steaming that the oats go through to be rolled, effect them chemically? could you take rolled oats, toss them in a coffee grinder til they look like flour(and very fluffy flour, by the way) and use them as oat flour? or would they behave more like a cooked-grain additive? would grinding steel cut oats act differently(chemically and such) or are those steamed too?