100 Oat Flour Bread Food

OAT BREAD

Steps:

• In a large lidded plastic container, add your water, yeast, and salt. Swirl together to mix.
• Add in your all purpose flour, 1 cup at a time.
• In between the cupfuls of flour mix together with a large wooden spoon (use your muscles)
• Add in your oat flour and your whole oats, and mix in till you have a nice dough.
• You might have to mix it with your hands, to get it all together.
• Cover your container, with lid, but not sealed, or with a towel.
• Leave on the counter to raise to double in size, about 2 hours.
• Store in the fridge overnigt with the lid on but not air tight. (Store up to 10 days in the fridge)
• Once you are ready to bake the bread, remove the dough from the fridge.
• Sprinkle the dough with a light covering of all purpose flour so it's not so sticky.
• Lightly grease three (3) - 9x3x5 bread loaf pans.
• Cut your dough into thirds.
• Shape each section of dough into an oblong ball with your hands. Tucking the edges in underneath.
• Lay the dough into one of the prepared loaf pans, sprinkle the top with about 1 1/2 TBS of old fashioned oats.
• Repeat with remaining dough, shape, lay in loaf pan, sprinkle with oats; 2 more times.
• Spray plastic wrap with nonstick spray and cover each pan.
• Let the dough rise for 1 hour and 40 minutes to 2 hours until it fills the loaf pan.
• Preheat the oven to 400 degrees.
• Boil 1 cup of water and pour into a baking dish and set it into the bottom of your oven.
• Bake the bread for 40 to 45 minutes depending on size of your loaves and oven, until it is nice and golden on top.
• Remove and let cool in pans for 5 minutes.
• Remove and cool on cooling rack for at least 10 minutes before slicing and serving.

OAT FLOUR BREAD

Steps:

• Preheat the oven to 350ºF. Liberally grease a 8X4" loaf pan using non-stick cooking spray. Set aside.
• Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds - 1 minute.
• To the oat flour add the psyllium husk powder, baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend well, scraping down the sides halfway through. The batter will be thin.
• Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.
• Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.
• Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.
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GLUTEN-FREE OAT FLOUR BREAD

Steps:

• mix yeast with 60 g of warm water and 1 tsp sugar. let sit until bubbly, about 10 minute.
• mix eggs, remaining 100g water, olive oil and cider vinegar with mixer.
• add yeast mixture.
• add dry ingredients and mix well, for about 2 minutes.
• pour into a bread (or loaf) pan, cover and allow to rise in a warm place until double in size (may take an hour or so, if warmer, may not take that long).
• preheat oven to 350.
• Bake at 350 for 50 minutes.
• ENJOY!

HONEY WHEAT OAT FLOUR BREAD MACHINE BREAD

Steps:

• Place warm water, milk, oil, honey, salt, oats, oat flour, wheat flour, baking flour, and yeast in the pan of a bread machine in the order listed.
• Set cycle for light crust according to manufacturer's instructions.

OAT BREAD

Steps:

• In a medium sized mixing bowl mix warm milk, yeast, brown sugar, egg, salt and rolled oats.
• Mix in 3 cups flour until well blended. This is a sponge. Allow to sit for 30 minutes until bubbly.
• Add the remainig flour, knead 5 minutes.
• Allow to rise until doubled. Punch down.
• Shape into a loaf and allow to rise again in a large loaf pan. Bake at 350° for 45-50 minutes.
• The top will be a nice medium brown. Melt 1 tsp butter over the top. Remove from the pan and allow to cool on the counter.
• Slicing piping hot bread will allow the moisture to escape the loaf through steam, so unless you plan to eat the whole thing right then, be patient and allow your loaf to cool before enjoying.

100% RYE BREAD

Steps:

• Refresh a portion of your sourdough starter using equal parts rye flour and water. This will give you a rye starter that you can maintain like your other starter if you wish.
• This dough is very sticky and cement-like. I find that frequently dipping spoons, scrapers and your fingers into water helps reduce the mess that this dough loves to make.
• Make the sponge using a cup of the refreshed starter, the 3 cups of water, and the 4 cups of flour. Let this ferment, covered in a 70F to 80F area for 4 hours or until it doubles in volume. I use a clear, straight sided container to know when the fermentation is complete.
• After fermentation, place the sponge into a large bowl and add the sugar, salt, molasses and caraway. Add the rye flour a portion at a time until all is well mixed. Cover and let rest for 20 minutes.
• Scrape the dough onto a wetted counter. Traditional kneading is not possible. Using a wetted bench scraper and wet hands, just fold and mix as well as you can for a few minutes.
• Divide the dough in half and form two balls of dough.
• Spray two 8" x 4" bread pans (standard loaf pans) with oil and line with parchment paper. I spray the parchment paper as well.
• Preheat your oven to 375°F.
• Press the dough into the pans, smoothing with wet hands. Seeds or white flour can be added to the surface if desired. Cover with oiled plastic wrap. and let rise in a 70F to 80F area until the loaves rise about 30% (about 2- 3 hours).
• Bake for 45 minutes or longer until the internal temperature is 200°F I rotate the loaves in the oven after 20 minutes of baking.
• Remove the loaves from the pans and cool on a rack thoroughly before slicing. The taste improves with time and the bread will last for several days or more at room temperature.
• Slice thinly - enjoy.

OAT AND POTATO BREAD

Steps:

• Cook potato in enough water to cover.
• Drain, retaining the water.
• Measure 140 ml of potato water into a small bowl and set aside to cool to lukewarm. Don't discard the rest of the potato water - to this add the oats to soften.
• Mash the potato well with a little of the milk.
• When the potato water in the small bowl has cooled to lukewarm, add the yeast. Set this aside until it has a good frothy "head".
• Mix remainder of milk and oil together.
• Sift flour and salt into large bowl and make a well in centre.
• Add the milk and oil, the mashed potato, frothy yeast, and the softened oats.
• Mix well and knead until smooth and elastic - more flour may be needed but try to keep the dough as soft as possible.
• Set aside to rise until double in size.
• Knock back and knead very lightly.
• Allow to rise a further 30 minutes and then divide into three and form into cob loaves.
• Glaze with beaten egg and sprinkle with your choice of topping. I use either sesame seeds, poppy seeds or oats.
• Bake 220 celsius for about 40 minutes.