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It's been a long time since we published a bread recipe. So today we suggest this oat bread with whole wheat flour.
It will be very good for you if you want to take care of yourself in cholesterol is concerned (they say that oatmeal is good for it) and also if you like whole grain breads.
I think it is a luxury to be able to eat homemade bread recently made. Also in this case the recipe is simple and does not take too long.
Oat bread
An oat bread made with whole wheat flour and flaked oats. With some toasts of this bread we will have a different breakfast, very healthy and delicious!
Equivalences with TM21
More information - Apple yogurt muffins
Fountain - Dal forno alla tavola (Vorwerk)
Hello Adriana:
And have you followed the recipe to the letter? From what you tell me, I think you have weighed some ingredient wrong ...
A hug
Can you substitute milk for oat milk?
Sure Dina. It will look good on you too.
A hug!
It's delicious! Without a doubt I will repeat it .. Because I think it will not last at all!
How good, Ana! Thanks for your comment.
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Could it be made like miracle bread, in pyrex or roasting bag, without waiting for it to ferment? and shaped like a bar?
Thank you very much!
Hello Mercedes!
Ains, I have never done it ... but looking at the amounts of the ingredients all I can say is that I suppose so, but I'm not sure. If you have a little time go ahead and try it, see what happens.
A hug!
I will try it.
I'm starting with this world of bread. But I am a bit discouraged because the 5 or 6 that I have made, from different recipes, they all taste a lot like yeast to me. I have tried fresh (just bought) and dehydrated and in both cases it happens to me.
Will it be necessary to put less quantity than what the recipes indicate and leave more time of proofing? But how much? Or what / what could be the reasons?
I do not know what to do!
Thank you very much
Hello Mercedes,
As you say, it is best to put less amount and increase the rest time. If I get any "rule" of quantity and time, I'll tell you. My suggestion is that you keep trying with less yeast and without rush.
A hug!
Whole wheat flour is oatmeal too? Or wheat?
Hello Rita,
In this case it is whole wheat flour.
A hug!
Hello, if I don't have whole wheat flour, can I make it with wheat bran?
Hello Federico,
You can use wheat bran but not only, you have to combine it with normal wheat flour.
Regards, Ascen
Hello .. I have made the recipe and it has been great, maybe next time I will add a pinch more salt, but it is great, and it has not given me any problem with cooking times, I am super happy. As only I eat it, because what I have done is cut it into slices and freeze it. I take it out in the morning and at lunchtime it is great, and let's not say the day I took it out of the oven ... I would have spread it with butter hahaha, but it's not going to be.
I would like to know if I can do this same bread making for the rest of the family without oats and with normal flour and what the quantities would be.
I would also like alternatives to oatmeal to change and quantities and if I do not want to do it with oats but strength flour and whole wheat flour, what quantities do I have to modify of the ingredients. Thankssss
Hello, I would like to find a recipe that only uses oatmeal. Thanks
Hi! What a pint this bread looks like. I'm wondering if I could switch from whole wheat flour to whole spelled flour. Thank you!
Hi Angela,
I haven't done it with spelled so I can't tell you with certainty :( But I would try you, I think it might look good.
A kiss!!
I would like to know if it can be put in a pluncake mold and it can be made in the bakery
Hi Refaela,
Yes, you can put it in a mold, it will take that shape. On whether it can be done as a peacemaker ... yes, I guess so. If you have practice and you usually make breads in it, you will surely adapt this recipe in a moment.
A hug!
Hello, yesterday I made my first oatmeal bread, it's good, maybe lack of salt was a little low, not like the one in the photo, is it because I put the oven in air? The crust is a bit dry, I don't know if it's normal. It tastes good. All the best.
Hi Lourdes! Thanks for your comment.
For the breads, I recommend that you always put the oven with heat up and down. If you can, try it again with this in mind, to see if you notice that it works better for you.
A hug!
What ingredients can I substitute for strength and whole wheat flour? I have stomach surgery, and I cannot take wheat flour in a good season
Ugh, I don't know what to tell you. You should talk to your doctor to tell you which flours you can take and which you cannot.
A greeting!
the 25 grams of yeast are not too much ??? not kedara a little acid ??? it could go down even if it costs
a little more the raising ?? I don't have a thermo is it the same in pani ??? can white flour be substituted for wholemeal ???
Hello Pilar,
Yes, I agree with you. There is no acid left but it can have a slightly yeasty flavor. As you say, lower the amount of yeast and increase the rising times. I do not know how to tell you the time because it depends on many factors but if you have a little practice with this breads, you will surely know when it is ready.
In pacificadora you can do it perfectly. And about substituting white flour for whole wheat… yes, maybe you have to add a little more water to whole wheat.
A hug!
That good looking! I will try it this weekend without fail!
Can you tell me how long you can stay cool without getting hard? Thank you!
Hello Arantxa,
Well covered, inside a plastic or cloth bag, a couple of days. But like all breads, as it is richer it is freshly made 🙂
A hug!
Hello, could you change the white flour for oatmeal?
Hola!
If I'm honest, I don't know how it will turn out ... Have you already made other breads with only oatmeal?
A hug!
Not too much 50g of oatmeal to put on the outside of the bread? Can it be baked on a pizza stone? And this would change the time or temperature? Thanks.
Hello isbael. Put less quantity if you prefer, what you consider necessary will be fine. You can of course use your pizza stone. The time and temperature will be practically the same but, as it depends a lot on the oven, trust your intuition and experience more 🙂
A hug!