Oat bread in a bread maker

Oat bread in a bread maker

Category: Yeast bread

Ingredients
Wheat flour	2.5 cups
Oat flakes	¾ glasses
Water	1 cup (200 ml)
Salt	1 tsp
Brown sugar	1 tbsp. l.
Butter or vegetable oil	1 tbsp. l.
Dry yeast	2 tsp
Treacle (replaced 1.5 tbsp honey)	1 tbsp. l.
Glaze:
Egg	1 PC.
Water	1 tbsp. l.
Oatmeal (a little for sprinkling)

Cooking method

• Recipe for one small loaf.
• Add ingredients to the machine in the order recommended by the manufacturer of your bread maker. Basic mode, medium crust.
• After the last rise of the dough (before baking), lightly beat the protein with a fork, mix with water and brush the top of the bread. Then sprinkle with oatmeal.

Note

Delicious and fluffy bread with a crispy crust. Suitable for every day.

Leara Photos

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What kind of oatmeal? Will Hercules fit? those that are filled with water and not boiled?

Instant oat flakes. I used just HERCULES.

Thank you so much for the recipe! The bread is wonderful ...

from experiments - added to the first loaf of stapilase (gluten), it rose too much, I still liked it better without. (there were guests at the weekend, so I baked large quantities of various breads, also for takeaway) (y) I won't add gluten to wheat bread anymore!

Replaced half of the specified amount of wheat flour of the 2nd grade, it turned out a little grayer bread.
one of our favorite recipes now!

I recently bought oatmeal flour from Belovodye, I don’t know how to use it. Wouldn't it work for this recipe?

in order to replace the flakes with flour - definitely not suitable. 99% that will not work. Flakes are almost ready-made porridge, how the flour will behave - until you try it, you will not know.

Instant oat flakes. I used just HERCULES.

I want to ask a question, as the owner of LG. Indeed, can oat flour be used? The recipe is really wonderful (I have already recorded it in my book) and I would like to try it.

I have a question about the capacity of the glasses of flour indicated in the recipe. A glass is 200 ml, like water in p, or 240? Thank you.

I did it on the basis that a glass is 200 ml for both water and flour. True, I use a scale, so I had to recount (240 ml of wheat flour = 150 g, which means 200 ml = 125 g). It turned out well

Thank you so much for the recipe !!!!!!!!! It worked the first time! I liked the bread !!!! (y) We will bake it constantly (I think so)

The recipe is wonderful!
And most importantly - universal.
Various flakes (barley, buckwheat, rice, 5 cereals, etc.) added to wheat flour, the ratio of 5: 1 make the bread fabulous.
During kneading, I control the structure of the bun, all flakes have different water absorption.

The bread is just super. We bake it 5 times in a row. Parents and friends are snapping up. All your recipes are obtained the first time. They are simple and balanced. Thank you very much.

Delicious and fluffy bread with a crispy crust. Suitable for every day. Recipe for one small loaf.

Oat bread.

Ingredients:

... Dry yeast - 2 tsp.

Guys, what do you think
is it possible to halve the amount of yeast here?
I now put the bread, put the yeast 1 tsp. (based on the total weight of flour and flakes). Can throw while there is still an opportunity?
And further:
instead of molasses and sugar put 1.5 tbsp. l. dark honey.
can pour more malt for color? or rye malt in oat bread nafig?
I still have 45 minutes to equalize the temperature, can anyone have time to answer, I'm really looking forward

Delicious and fluffy bread with a crispy crust. Suitable for every day. Recipe for one small loaf.

Oat bread.

Dentist, super! thanks for the recipe!

I did it with minor changes.
I will write for those who like everything to be in grams:
Water - 200 ml
Vegetable oil - 1 tbsp. lies.
1.5 table. spoons of dark honey
Salt - ¾ hl
Oat flakes - 60g
Wheat flour -250g
Dry yeast - I put 1 hour l, but in the next. once I will put 1.5 tsp.
In the dispenser - sunflower seeds (I had half of the dispenser)

At the beginning of baking - brush with beaten egg, sprinkle with a pinch of cereal.
Mode - basic with raisins, crust - light, size - M
Taste - OTPAD !!!!!!!!!!

The gingerbread man looked too sticky when kneading, but the excess moisture was absorbed by the flakes during proofing.

Today I made this bread by the grams of the Village Stove, I can see something I got it wrong or did the wrong thing - the bread rose very weakly and turned out to be wet inside. When I greased it before baking, it seemed to be tall, and then it sagged by about 1/3. I also put 1 tsp of yeast, this is not unambiguous - you need 1.5.
Seeds put 80 gr. - maybe that's a lot too? In general, the recipe is super-duper, useful!
In general, here's the result:

Various flakes (barley, buckwheat, rice, 5 cereals, etc.) added to wheat flour, the ratio of 5: 1 make the bread fabulous.
During kneading, I control the structure of the bun, all flakes have different water absorption.

Tell me, who knows, buckwheat flakes absorb more water than oatmeal? I want to try it, it should be tasty and healthy.
And we really liked this bread, we immediately ate half of it was still a little warm! Thanks for the recipe!
The flour was 300g. Flakes 60g. Yeast 1.5 h. l. Has risen perfectly!

Viki, what is the complete recipe? I had 60 grams of flakes, and 250 grams of flour, maybe that's why it turned out like that.

I counted that in a glass up to 200 ml of flour is 120 g. Poured and weighed, as expected. The recipe contains 2.5 cups. Multiplying, I got 300gr. flour. Kneaded without difficulty, not thick, not liquid. Got up - super, sorry no fotik. Yes, the cereal was poured not into the water, but onto the flour, as in the village.

Yeah, so I just got a little flour! And with the cereals, I already realized the trick that they do not need to come into contact with water - otherwise they absorb a lot of it and there is no more water left for flour, once I ruined the bread.

It comes out small, but more by 750g. and 1 kg.
From the Delonghi recipe book Rustic oat bread.
water 270 400 ml.
rast. butter 2 3 tbsp. l.
oat flakes 60 90 gr.
salt 1.5 2 tsp
sugar 2 3 tbsp. l.
flour 480 640 gr.
yeast 2 2 tsp
it also offered honey instead of sugar.
prog. sweet bread.
Try it, delicious.

Can you please tell the (beginner) whole oatmeal ??? no need to "torture" them in a blender,

Lyalya, oatmeal can be put in whole without grinding.

Tell me, in Moulinex-5002, on which program to bake, on "main" or "sweet bread"? And more ... Can you add oatmeal by the "beep"? And the fact that I was completely confused, I don't know in which queue to lay them ...

Krosh, in my stove all dry foods go first, then liquid ones on top. The flakes cannot be in contact with water, so I put them between yeast and flour, that is, first yeast, then flakes, then flour, etc. As in your Moulinex, I don't know if the principle of laying is the same - then it is clear if on the contrary, then the flakes are on top and end with yeast. I once ruined bread by pouring water over cereal. While the process of equalizing the temperature was going on, the flakes absorbed so much water that there was no longer left for flour.

Thank you very much for your answer. Now it is clear, in my case, the flakes need to be placed between flour and yeast.

[Zubastik]

Today I made this bread by the grams of the Village Stove, I can see something I got it wrong or did the wrong thing - the bread rose very weakly and turned out to be wet inside. When I greased it before baking, it seemed to be tall, and then it sagged by about 1/3. I also put 1 tsp of yeast.l., this is not very clear - you need 1.5.
Seeds put 80 gr. - maybe that's a lot too? In general, the recipe is super-duper, useful!

Zubastik, I also wrote that 1 tsp. little, next. once I will put 1.5)))
for 1 tsp. I also did not really rise! But he wasn't wet.

[Zubastik]

Zubastik, I also wrote that 1 tsp. little, next. once I will put 1.5)))
for 1 tsp. I also did not really rise! But he wasn't wet.

Well, I want to be convinced of everything myself! Maybe we have different flours, it still seems to me that there is not enough flour and yeast! Next time I'll add 50 grams - let's see what happens!

I have oat flakes "Hercules traditional". Cook porridge from them for 15-20 minutes. Won't these fit?

I have oat flakes "Hercules traditional". Cook porridge from them for 15-20 minutes. Won't these fit?

They will fit, they are needed

Water - 200 ml
Vegetable oil - 1 tbsp. lies.
1.5 table. spoons of dark honey
Salt - ¾ hl
Oat flakes - 60g
Wheat flour -250g
Dry yeast - I put 1 hour l, but in the next. once I will put 1.5 tsp.

Baked in this version. Beautiful, fluffy, but sweetish for my taste. Is it possible to remove this "disadvantage", or is the bread in principle conceived as sweet?

Baked in this version. Beautiful, fluffy, but sweetish for my taste. Is it possible to remove this "disadvantage", or is the bread in principle conceived as sweet?

Swap honey for dark not refined cane sugar, it is less sweet.

Baked in this version. Beautiful, fluffy, but sweetish for my taste. Is it possible to remove this "disadvantage", or is the bread in principle conceived as sweet?

My bread is not sweet at all, but my honey also has a pronounced bitterness.
Just put less honey and that's it

People !!
I, apparently, do not understand something ..
Explain to me, please, about the conversion of flour into grams.

I want to bake this bread today ...
I am reading the 1st recipe from Dentist - there are 2.5 cups of flour, a glass of 200 ml.
We consider: if 100 ml is 65 gr. flour (I subtracted it here), then flour in grams is 65 * 5 = 325 gr.

Then I look further - the Village stove writes its interpretation in grams: Wheat flour –250g

Then Viki writes: Flour was 300g. Flakes 60g. Yeast 1.5 h. l. Has risen perfectly!

People !! I'm completely confused. Where do you get these numbers ?? The main thing is that in all 3 cases the bread is praised, they say that it has risen, all the cases .. But the amount of flour is different for everyone !!!
In short, tell me, pliz, how much to hang in grams

[Eteri]

Eteri, do you have scales? Take a glass from HP Measure flour to the 200 ml mark + another 200 ml + 100 ml = 2.5 cups. Do not sow flour! Weigh all this amount and get the grams, which you will write down for yourself in the recipe, follow the bun if you add flour + even a note in the recipe ck in tbsp. The next time you weigh flour, add the missing tablespoons and get the final weight. At first I also tried to count mathematically, then I stopped, measuring with glasses, weighing and signing a recipe for myself. Who knows today the scales are at hand, but not tomorrow. A glass of 300 ml = about 200 grams of flour - just in case.

Lika, thank you, first you have to do this ...
But, you see, as it is illogical !! After all, we have a translation of ml into grams. We take the recipe - we count it - we do it ... Why are such discrepancies ...

I have a scale I bought it right away, like an exemplary cook

[does anyone know which cup is in the 100 Bread Maker Recipes book]

Eteri, the weight of flour of one volume may be different, do not rely on all recalculations. Wet flour will weigh more than dry flour. Flour is not kept at ideal temperatures by all vendors.
And about bread - I baked from 250 gr. by grams of the Village Stove - there was clearly little flour, the bread was very raw and did not rise.
I don't make such mistakes anymore, I weigh it myself as Lika wrote, the main thing is that the cup size is indicated in the basic recipe.
Once again I will ask my question since the conversation has started - does anyone know which cup is in the 100 Bread Maker Recipes book?

[does anyone know which cup is in the 100 Bread Maker Recipes book]

Eteri, the weight of flour of one volume may be different, do not rely on all recalculations. Wet flour will weigh more than dry flour. Flour is not kept at ideal temperatures by all vendors.
And about bread - I baked from 250 gr. by grams of the Village stove - there was clearly little flour, the bread was very raw and did not rise.
I don't make such mistakes anymore, I weigh it myself as Lika wrote, the main thing is that the cup size is indicated in the basic recipe.

Zubastik, I am terribly sorry that the recipe for oat bread in grams did not work out, cat. I gave it, but according to this recipe I bake normal non-wet bread, and someone wrote above that the bread is fluffy (though too sweetish) your deeds are wonderful, Lord
And I translated this recipe into grams in the same way as described above: I pour wholemeal flour to the required volume, shaking it, then weigh it.

Once again I will ask my question since the conversation has started - does anyone know which cup is in the 100 Bread Maker Recipes book?

here is the answer:

Rustic stove, File download link: 🔗

Someone even from the forum (I apologize for not specifying the author of the titanic work) scanned most of Vicky Smellwood's book "100 Recipes for a Bread Maker".
I quote verbatim the author's postscript:

"But I'm sorry, I didn't scan the beginning, I thought - it doesn't matter.
I quote: "All recipes are about instant dry yeast. Measuring cup 250 ml. Programs:" basic "- basic," dought "- dough. All products should be at room temperature, unless otherwise indicated. All recipes given are designed for baked goods weighing 1100g. "

Village stove, thank you very much!
About bread, I have no complaints about you! I say flour can weigh in different ways, so you need to measure it yourself.

[Rustic stove]

Yesterday I baked this bread according to the recipe Rustic stove... The bread is amazing ... The loaf turned out to be not high, about 8-9 cm high with a flat roof ... I put a dark crust, as a result, I got rather thick side and bottom crusts ... next time I will put a medium crust ...
THANKS FOR THE RECIPE

ANSOL'ka, how you made me happy! And then two people have already baked not very successful bread according to this recipe of mine, I broke my head why so.

Today I am the second (the first - yesterday - not a crumb left) time to bake oat bread according to the recipe, which is in grams.
In general, it is very tasty - I also added seeds and sesame seeds.
But yesterday (it may have seemed to me) that the unit works when mixed with tension. Today I'll see how it goes.

But yesterday (it may have seemed to me) that the unit works when mixed with tension. Today I'll see how it goes.

I have the same stove, I think it seemed to you. The volumes and density are not there so that it (the stove) strain!

I have the same stove, I think it seemed to you. The volumes and density are not there so that it (the stove) strain!

M-be!
Another bread was baked - even better than yesterday - Dr. Etker's yeast - 2 teaspoons, on the tip of a knife - a baking powder, also Dr. Etker, M. crust mode - light.
Thank you all for the recipe!

[Thank you very much for the super recipe !!!]

Thank you very much for the super recipe !!!
Yesterday I baked with 3 tbsp. spoons of honey and 1/2 tbsp. l sugar. It turned out very, very tasty, unobtrusive aroma of honey like in a flowering meadow. Although I am on a diet, they did not wait with my husband's son, they ate almost all the bread.
Thanks for the recipe.

ANSOL'ka, how you made me happy! And then two people have already baked not very successful bread according to this recipe of mine, I broke my head why so.

I baked according to the very first recipe. I measure the yeast exactly, with a spoon attached to the bread maker, and put the flour on the eye. I just always did this, and especially for a bread maker, you can't retrain: 100 grams of flour = 4 tbsp. spoons with a small slide. My tablespoons are old, cupronickel, even from Stalin's times. The table is measuring their age.... Other flour (buckwheat, rice, corn) is exactly the same. Everything works out. The main thing is that the yeast is good.

Dentist, thank you very much for the recipe!
Everything worked out the first time! HURRAH!

Dentist, thanks for the recipe! The bread turned out to be very tender, with a crispy crust and honey taste.


I took 300 grams of flour, 60 grams of flakes, 2 teaspoons of yeast (as indicated in the recipe). The bread rose to the end of the bucket. Half of the bread was eaten immediately. We managed to photograph only the "remains".

Ingredients:

Water - 1 glass (200 ml.)
Butter or vegetable oil - 1 tbsp. lies.
Treacle - 1 tbsp. lies. (replaced 1.5 tablespoons of honey)
Brown sugar - 1 tbsp lies.
Salt - 1 tsp.
Oatmeal - ¾ cup.
Wheat flour - 2.5 cups.
Dry yeast - 2 tsp.

the bread is delicious! though I poured milk instead of water ... Only a small loaf turns out ~ 500-750gr. How to count on a 1kg loaf, on a large bread mode? is it not a direct proportion to be made? Tell me. pliz ...

Kipitka, suppose you have bread for 400 g of flour, but you need, for example, to count for 600 g of flour.
This means that you multiply all the ingredients by 1.5 (since 600/400 = 1.5)
If you want 700 g of flour, then you multiply everything by 1.75

Krosh, thank you, I thought so, but I wanted to hear the opinion of an experienced baker, and not spoil the products, thanks again!