I love baking bread; I enjoy getting my hands right into the dough and working it. I love the anticipation and watching it rise. I love the smell of baking bread. But most of all I love the taste, I can hardly wait for it to cool just enough to cut through, smother with butter or honey or jam and take my first bite. So perfect, so good.
This oat flour bread fills all those senses and desires. I really want to call this oat bread, oatmeal bread because it is full of oats, good healthy and yummy oats. But it really isn’t oatmeal, the cooked breakfast cereal, although there are lots of oats in oat bread, up to two cups of oats.
First there is just the good old-fashioned oats thrown in the dough, 1 cup of those. And second, there is 1 cup of oat flour. Have you ever purchased oat flour? I haven’t even looked for it in the store but you don’t have to. You can make your own oat flour and it is quick and easy, and the best part it will be freshly ground. It requires a blender and oats, that is it. 1 cup of oats will grind to 1 cup of flour. In your blender just add 1 cup of oats, put the lid on, and push grind. It takes just a minute or less, once your oats are fine like flour, stop and your are ready to use oat flour. It might take a couple of pulses to incorporate all the oats but it is still super easy. And third, sprinkle a handful of oats on top of your bread while it is raising. See OATS every where.
- 3¼ cup lukewarm to warm water
- 1½ TBS yeast
- 1½ TBS coarse salt (like Kosher salt or sea salt)
- 5½ cups all purpose flour
- 1 cup oat flour
- 1 cup whole old-fashioned oats
- extra oats for on top of your dough
- neutral oil for greasing pans
- In a large lidded plastic container add your water, yeast, and salt. Swish to mix.
- Add your flours, 1 cup full at at time
- In between the 1st and 2nd cupfuls of flour mix together with a large wooden spoon (use your muscles - a tiny bit)
- Just before the last cup of flour add your whole oats, mix in
- Add your last cup of flour, it might require you mixing with floured hands to make sure there are no dry spots.
- Cover your container, but not air tight.
- Leave on the counter to raise to double in size, about 2 hours.
- Store in the fridge overnight and up to 10 days before using, with the lid on but not air tight.
- Once you are ready to bake, remove from the fridge, sprinkle dough with a light covering of all purpose flour.
- Lightly grease three (3) - 9x3x5 loaf pan
- Cut off ⅓ of the dough and with floured hands shape into an oblong ball with your fingers, tucking extra edges underneath and into the center of the ball.
- Lay in one of the prepared loaf pans, sprinkle the top with a handful of whole oats
- Repeat cutting off ⅓ of the dough, shape, lay in loaf pan, sprinkle with oats; 2 more times.
- Cover with sprayed plastic wrap.
- Let raise for 1 hour 40 minutes to 2 hours until it fills the loaf pan.
- Minutes before baking preheat your oven to 400 degrees.
- Just before baking add 1 cup of boiling water to your broiler tray or an old pie tin and set inside the oven.
- Bake for 40 to 45 minutes depending on size of your loaves and oven.
- Remove and let cool in pans for 5 minutes.
- Remove and cool on cooling rack for at least 10 minutes before slicing and drizzling butter or honey all over it.
A couple of helps when it comes to flour for baked goods. You should use the scoop and swipe method. Using a large spoon fill your measuring cup to the brim and then swipe across with a table knife to even it off. Do this with each cup of flour. I like these 6 quart round containers to mix and store my bread dough in. They seem to be just the right size.
This recipe is also adapted from Artisan Bread in Five Minutes, my favorite go to bread book.
Do you have a favorite baked bread?