Oat bread

Oat bread

A collection of oat bread recipes with step-by-step photos and instructions. Tested recipes for bread made from oatmeal and cereal (with and without the addition of other types of flour) for the oven and bread machine.

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Oatmeal Bread and Cereal Recipes

Ingredients

Low-fat cottage cheese – 125 g

Chicken egg – 2 pcs.

Salt – 1 pinch

Oat bran – 4 tbsp.

Wheat bran – 2 tbsp.

Baking powder – 1 tsp.

Sesame – 1 pinch (optional)

Ingredients

Oat flour – 150 g

Wheat flour – 150-200 g

Dry instant yeast – 1 tsp. with a slide

Sunflower kernels – 30 g

Vegetable oil – 1 tbsp.

Ingredients

Wheat flour – 390 g

Oat flakes – 120 g

Whey – 300 ml

Powdered milk – 1.5 tbsp.

Dry yeast – 1.5 tsp.

Ingredients

Large carrots – 2 pcs (The total amount of juice is 300 ml. If the juice is not enough, add water.);

Boiling water – 100 ml;

Wheat flour – 4 cups;

Oatmeal – 0.3 cups;

Oat bran – 3 tbsp. spoons;

Butter – 3 tbsp;

Dry yeast – 2 tsp.

Ingredients

Oatmeal – 200 g

Rye flour – 60 g

Wheat flour – 280-300 g

Dry yeast – 4 g

Refined sunflower oil – 2 tbsp.

Ingredients

Oat flakes – 75 g

Dry fast-acting yeast – 1.5 tsp.

Wheat flour – 200 g

Vegetable oil - for greasing the mold

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Oat bread - the best recipes

Oat bread made from ground grain into flour belongs to the group of healthy and nutritious products.

Oatmeal baking is an old Russian tradition. But these days you can purchase all the necessary ingredients and prepare a fragrant, tender and tasty loaf for your household in your own kitchen.

Not only delicious

The main component in the manufacture of this type of baking is oat flour, rich in starch, carbohydrates, fats and protein. The usefulness of this component is transferred to oat bread in full, regardless of the heat treatment it undergoes.

All important vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , micro and macroelements, active enzymes are obtained in the finished product. Oatmeal contains active substances at the biological level that lower the level of bad cholesterol (Insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human and animal body) , and activate the intestinal tract. All the value that oatmeal possesses is transferred to bread. When used wisely, it is perfectly absorbed, does not cause languid feelings in the stomach, and has a beneficial effect on the functioning of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) and other organs.

Gastroenterologists and healthy nutrition experts advise including it in the diet menu, especially in dried form. Oatmeal crispbreads make a beautiful snack. It’s convenient to take them to work, give them to children at school, and prepare them for long trips.

To this day, almost all nations prepare bread from oats, considering it a state property.

Recipes for the piggy bank

Of the things that can be added to the dough during the bread making process, the inclusion of other types of flour plays an active role. The reason is that pure oatmeal dough, due to the weak gluten that appears during the soaking and fermentation process, does not give fluffiness when baked and does not adequately bind the composition. It comes out heavier, which means the dough takes longer to rise.

At times the finished product may be bitter. To avoid unnecessary moments, it should be taken into account that the dough must contain no more than a third of oatmeal from the total amount of flour ingredient. The correct ratio of components will make it possible to prepare fragrant, fluffy bread with a crispy crust.

We offer a recipe for traditional yeast bread made from oatmeal:

1. Mix 100 g oat flour, 500 g wheat flour, add 10 g dry yeast, 2 tbsp. l. sweet sand.
2. Pour the contents in small portions of 600-650 ml of boiled, slightly warm water. Mix. Place in a warm, draft-free place, covered with a napkin.
3. As the yeast begins to work, bubbles appear. The time depends on the properties of the yeast.
4. Add 250 g of wheat and 150 g of oat flour, 2 tbsp. l. vegetable oil, 1 tbsp. l. salt.
5. Mix the dough well. It doesn't have to stick to your hands.
6. Place the formed loaf on a baking sheet greased with vegetable oil. The proofing time depends on how the dough has risen. Once the shape has increased by half, it can be greased with egg yolk beaten with milk. Sprinkle with seed kernels. Bake in an oven preheated to 200 degrees. Baking time – 30 minutes. But it’s better to focus on time based on your oven type and golden brown crust.
7. Tip: once the baking sheet is in the oven, you need to spray the bottom with water from a spray bottle and close it. The steam will do its job - the crust will be excellent.

Yeast-free bread

We suggest preparing bread with the addition of flour from oat grains, oatmeal with sourdough, prepared independently in advance.

1. Mix 55 g of 40 degree warm water and 110 g of sifted flour.
2. Let the mixture sit in a warm place without covering, feeding each time (adding flour).
3. After a certain number of days, the fermentation process will begin, bubbles will appear, and yeast will form. Now it can be consumed, but after it has been left to cool in the refrigerator. They use some of it. The rest awaits the next batch.
4. Before introducing it into the process, the starter must be awakened: add equal amounts of warm water and flour. This base should start to play, snow-white foam will appear in it. Now she is ready to work in the test.

The method of making such bread without yeast is labor-intensive, but the result is worth it.

Cooking method

1. Mix 100 g of ground oat grains (sifted), 2 tbsp. l. oatmeal, 200 g whole grain wheat flour, a handful of flaxseed, 100 g premium white flour, 40 g sugar, 50 g apple juice (or dilute jam).
2. Add the starter to the mixture and mix well.
3. Leave for 20 minutes. Add 10 g salt and 1 tbsp. l. vegetable oil. Stir.
4. Place in a dish greased with vegetable oil with high sides. Leave in a warm place for 2 hours.
5. Then knead for a couple of minutes and leave again for an hour and a half, but in a greased form.
6. Preheat the oven to 250 degrees. Place the pan and scald the bottom of the oven with water until it steams. Close.
7. Bake at 250 degrees for 20 minutes, lower the degree to 200 and bake for at least another 25 minutes.
8. Pierce the dough with a strong wooden stick. The dough doesn't have to stick in the middle.
9. Use bread prepared without yeast only after it has cooled completely. The quality of the finished bread is checked by tapping it. It should sound like a ripe watermelon.

Assistant bread maker

Such bread in a bread machine turns out delicious, the recipes of which have long amused modern housewives. After all, almost everyone has such magic technology. What’s striking is that the recipe is not complicated, the production time is not huge, and the labor costs are average. Use a regular (200 g) glass:

1. Combine 0.5 cups of ground oatmeal into flour, 2.5 cups of sifted wheat flour, 1 cup of water, 0.5 cups of kefir, 2 tbsp. l. sugar, 2 tbsp. l. melted butter, 1.5 tsp. dry yeast, 1 tsp. rock salt. Stir, leave for 20 minutes.
2. Set the bread machine to “Main mode”. You should not use this mode when kneading with whole grain flour, just sifted.

Finnish oat bread

This option can be called playful and very easy to make. Its highlight is that the bread is placed in a cool oven:

1. Take 400 g of sifted wheat flour, 160 g of oatmeal with husks, half a liter of water.
2. Pour warm water over the flakes, add 0.5 tsp. salt and 10 g of dry yeast or 25 g of new.
3. Leave to swell. After about 30 minutes, add flour evenly, mix not with your hands (it won’t work!), but with a spatula or spoon.
4. Place the dough into a greased form.
5. Place in a cool oven, turn on the heat at 225 degrees. Baking time – 25-30 minutes.
6. The bread is ready to eat when it has cooled down. After complete drying, place in a plastic bag. He will be soft and affectionate.

In a slow cooker

Not all models are suitable for making delicious oatmeal bread in this kitchen device, only those that have the “Baking”, “Bread”, “Multi-cook” mode.

Let's cook in the Redmond multicooker:

1. Dough: dilute 1 tbsp in 500 ml of water. l. sugar and salt, 11 grams of Lviv dry yeast, 1.5 tbsp. l. vegetable oil. Add 600 g flour evenly. Leave to ferment for 1.5 hours. Knead, adding more flour if necessary, to form a loose dough.
2. Grease the baking container with butter or vegetable oil.
3. Level the top. Set the "Multi-cook" mode.
4. Bake at 35 degrees for 15 minutes, then set the timer for 1 hour at the “Baking” mode. Afterwards, turn the bread over and set the “Baking” mode again for half an hour.

Always remember: the water for the test must be slightly warm (40 degrees). Add salt to the dough after the fermentation process, vegetable oil or other fat before the main kneading.

Also, don’t rush for hot bread. Only when it cools down it brings health benefits.

Bon appetit!

Oat bread

Barley-oat bread

oatmeal (oatmeal) -250g; barley flour -75g; water (for soaking oatmeal) – 450 ml; milk – 400 ml; fresh yeast – 20g; salt – 1 dessert spoon; vegetable oil for greasing baking pans.

Oatmeal soda bread

oatmeal, sour milk or drink, wheat flour, salt, baking powder.

section: Irish cuisine

Irish oat bread

oatmeal, drink, baking powder, salt, flour, butter (melted).

section: Irish cuisine, Bread

Bread casserole with pineapples, walnuts and chocolate filling

oat bread (with seeds), egg, milk, sugar, pineapple (canned chopped), walnuts (chopped), butter (melted), cinnamon, chocolate, cream.

section: Bread casseroles

Pumpkin bread with bananas and zest

wheat flour, oat flour, milk, butter, pumpkin puree, orange zest (grated), condensed milk, sugar, banana (sliced), yeast, salt, water, .

section: Dessert bread

Oat bread with cottonseed and mustard oil

oat flour (medium grind), wheat flour, mustard oil, cottonseed oil (refined), milk, rye flour, butter, yeast (dry), salt, water, .

Oat bread with sprouted buckwheat

oat flour (medium grind), wheat flour, buckwheat (sprouted), milk (sour), butter, yeast (dry), salt, water, .

Oat bread with hazelnuts, bran and wheat germ

oat flour (medium grind), wheat flour, wheat (sprouted), hazelnuts (crushed), milk, bran, butter, yeast (dry), salt, water, .

Bread with bran, cloves and cashew nuts

oat flour, wheat flour, bran flour, cloves (ground), cashews (chopped), milk, butter, yeast (dry), sugar, salt, .

section: Recipes for bread machine, Bread

Finnish bread with oatmeal (in the oven)

When I want hot, delicious homemade bread for dinner, I always remember this recipe! Finnish bread without hassles and long kneading of the dough! Fast, simple and a result that I like! Bake for your health! Let your kitchen smell like the freshest bread!

For this recipe, flour and oats are measured in milliliters. But it still turns out delicious.

Pour the oatmeal with warm water (37-38 degrees), add sugar and yeast here. Let it sit for about 20 minutes, the yeast will activate and the flakes will swell.

Add flour and salt. Add flour in parts, not all at once (everyone’s flour is different).

Stir until smooth. The dough comes out quite viscous, watery and sticky.

We prepare the mold, I use a square pan (25*25 cm) a few times.
I grease with vegetable oil and cover the bottom with parchment. Grease your hands with vegetable oil and transfer the dough into the mold.

Cover with film, a damp towel or a pan lid and let the dough rest for a short time (about 20 minutes). Let it rise slightly.

Place the bread in a cool oven, set the temperature to 225 degrees and bake for 30-35 minutes.

Luxurious smell, crispy crust and always perfect for the dinner table!

2

Thanks for the recipe🍞 Fascinating texture, quick and easy to prepare! We couldn’t stand it, we ate it hot) Nourishing, tender, just begging for butter on it)

Only it took me 100 ml more water... or flour, or oatmeal (I took a small, fast-made one).

I took more time to proof the dough, about an hour. And half an hour in a cool oven, already in shape. The result was the highest quality, large-pored bread.

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