Oat Flour Bread ... your views on this recipe please

This is the place where the bakers hang out. Cakes and breads abound.

Oat Flour Bread ... your views on this recipe please

Postby suffolk » November 4th, 2017, 10:51 am

I'm trying to avoid quickly made bread as it causes bloating, and increase my intake of oats ... this recipe seems to do both at the same time ... https://lmld.org/oat-flour-bread/ ... what do you think of the recipe?

Any problems you can forsee?

Or can you suggest another recipe which would fit the bill better?

Thanks :D
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34692
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

Re: Oat Flour Bread ... your views on this recipe please

Postby aero280 » November 4th, 2017, 11:06 am

I’m not at home with my info, but I make a "monastery loaf" from time to time. This is made with wholemeal bread flour and rolled oats. The oats are added after the first prove.

That recipe seems OK, apart from it seeming to be rather a lot of salt. Apart from the health issues, it will slow the yeast.

Worth a try though. I’m always up for trying a new loaf. :)
http://www.saabtechtalk.com/
User avatar
aero280
Site Admin
 
Posts: 6581
Joined: December 31st, 2009, 12:46 pm
Location: Hertfordshire, UK

Re: Oat Flour Bread ... your views on this recipe please

Postby scullion » November 4th, 2017, 11:57 am

Hope (haven't seen her around lately) may be the one to help. I think she's done a few experiments with alternative grain bread. That loaf does look good though albeit the salt level.
User avatar
scullion
Registered
 
Posts: 11123
Joined: April 9th, 2010, 2:08 pm
Location: cornwall

Re: Oat Flour Bread ... your views on this recipe please

Postby suffolk » November 4th, 2017, 12:07 pm

The Blogger is clear in her responses to the queries that the salt is the correct amount, however I'd probably use 1.5 teaspoons rather than tablespoons :shock:

What I do like is the possibility of keeping the dough in the fridge for several days and using it one third at a time ... I may well give it a go before very long ... if I do I'll report back :)
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34692
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

Re: Oat Flour Bread ... your views on this recipe please

Postby Hope » November 10th, 2017, 9:32 am

This might be a fodmap issue.... in which case you need either gluten free (I have never made an even ok GF loaf!) or proper sourdough made with a starter. I've asked the fodmap experts if a 24-hour fermentation with yeast would reduce the bloating-causing-stuff in bread, but it doesn't. Avoid rye and barley altogether too (they commonly cause issues in bread). Although having said that, if you're only mildly affected by bread, it might be ok.

Did you try the loaf? How did it turn out? ANd did it have any after-effects?
Hope
Registered
 
Posts: 3806
Joined: August 8th, 2010, 2:06 pm

Re: Oat Flour Bread ... your views on this recipe please

Postby suffolk » November 10th, 2017, 7:33 pm

It's on my To Do list at the moment Hope ... it's been a busy week :)
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34692
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

Re: Oat Flour Bread ... your views on this recipe please

Postby dennispc » November 11th, 2017, 12:40 pm

Suffolk, never baked bread with plain flour so can't offer any help, however, I'd suggest smaller quantities just in case the result doesn't suit you. For interest, here's a a recipe you might find helpful from, Treuille & Ferrigno's Bread

2 tsp dried yeast
250g wholemeal flour (please note the recipe doesn't say 'strong')
125g strong white flour
125g medium oatmeal
1.5 tsp salt
1 tsp of runny honey
rolled oats for topping

As an overnight dough, in the evening I'd mix the wholemeal flour with yeast and water, leave in bowl overnight covered on the side.
Morning, add rest of ingredients, knead, shape and place in 500g tin. When risen bake in oven at 200C.

Recently someone posted on the Forum with overnight mixes they still used two risings. That decreases the chances of 'bloating' I'd have thought - giving the yeast more time to do what it has to do, outside the body rather than in.

I added honey the other day to a standard loaf and didn't notice any difference. Usually I add some olive oil to the morning's mix.

Some time ago a friend sent me an article about being wary of using dried yeast. Can't remember enough of the details to feel confident about posting them, but it persuaded me to use fresh yeast as far as possible.

Recently for a couple of friends I made my first attempt at using rice flour. Very different in every respect but they said it was excellent.

Hope that's useful.
Every day is a good day, it's just that some days are better than others.
User avatar
dennispc
Registered
 
Posts: 1721
Joined: September 8th, 2010, 6:28 pm

Re: Oat Flour Bread ... your views on this recipe please

Postby suffolk » November 11th, 2017, 12:50 pm

Thank you Dennispc ... I'll certainly bookmark that one ... life's getting a bit disorganised at the moment so it may be a while before I can try these breads, but certainly on my To Do List :D :tu:
Image
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf
User avatar
suffolk
Registered
 
Posts: 34692
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

Re: Oat Flour Bread ... your views on this recipe please

Postby dennispc » November 11th, 2017, 2:06 pm

Tough times for you Suffolk so take your time, if you, or anyone else has a go please post.

Take care.
Every day is a good day, it's just that some days are better than others.
User avatar
dennispc
Registered
 
Posts: 1721
Joined: September 8th, 2010, 6:28 pm

Re: Oat Flour Bread ... your views on this recipe please

Postby dennispc » November 11th, 2017, 3:48 pm

Funny how when you're not looking for something, it just pops up!

Below is the piece that towards the end highlights manufactured yeast may not be good for us.

http://bigthink.com/21st-century-spirit ... luten-time
Every day is a good day, it's just that some days are better than others.
User avatar
dennispc
Registered
 
Posts: 1721
Joined: September 8th, 2010, 6:28 pm

Re: Oat Flour Bread ... your views on this recipe please

Postby Hope » November 11th, 2017, 5:07 pm

It's not so much long proves with yeast, but a long fermentation with a wild yeast starter that reduces the bloating-ness of bread. Try some shopbought sourdough (make sure it doesn't have any rye in it, though) and if you are ok with that, make your own. This is what I'm planning to try soon, anyway!
Hope
Registered
 
Posts: 3806
Joined: August 8th, 2010, 2:06 pm


Return to The Bakers Oven

Who is online

Users browsing this forum: No registered users and 1 guest