Oat bread in a bread maker

I bake this bread for the second time. it does not work - there is no hat. The first time I sinned for yeast. Now the yeast is excellent and the bun was correct only at the very end of the batch before lifting it became thinner. like this? where did the water come from. is this how the flakes behave?

Still, did anyone make bread from oatmeal? I understand that wheat needs to be added anyway.

Still, did anyone make bread from oatmeal? I understand that wheat needs to be added anyway.

It must be borne in mind that oat flour dries, and bread quickly begins to dry out, unlike wheat or wheat-rye. Even bread with buckwheat does not dry as much as on oatmeal.

The dough is very good, pliable, it is a pleasure to work with it, but the bread will be fresh for a couple of days, then it dries up.

Wheat must be added, and oatmeal no more than 20-30%

thanks for the answer. we don't need 2 days. bread is usually eaten in one day. I will try. today for the first time I made it with wheat-rye (1: 1), everything else is like in ordinary wheat bread - salt, sugar. butter, a little milk powder. it turned out super! and the color is pleasant, and the taste. already almost nothing.
I don't have enough acid, I'll go look for dry kvass, I've seen it somewhere.

Still, did anyone make bread from oatmeal? I understand that wheat needs to be added anyway.

I made bread from oat flour: in the proportion of 325 grams of wheat and 200 grams of oat flour, one might say that the bread did not work, although they ate all of it
Didn't rise at all and crumbled heavily

Does anyone else have experience with oat flour?

[and oatmeal no more than 20-30%]

Does anyone else have experience with oat flour?

Girls, you can't make bread from oatmeal, buckwheat and other similar types of flour. Admin wrote correctly

It must be borne in mind that oat flour dries, and bread quickly begins to dry out, unlike wheat or wheat-rye. Even bread with buckwheat does not dry as much as on oatmeal.

The dough is very good, pliable, it is a pleasure to work with it, but the bread will be fresh for a couple of days, then it dries up.

Wheat must be added without fail, and oatmeal no more than 20-30%

I made bread from oat flour: in the proportion of 325 grams of wheat and 200 grams of oat flour, one might say that the bread did not work out, although they ate it all
Didn't rise at all and crumbled heavily

Does anyone else have experience with oat flour?

Try this bread recipe, delicious, does not crumble, rises very well and high, you can do it in the oven and in the oven.

Shaped wheat bread with hercules sourdough
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=3736.new#new

Try this bread recipe, delicious, does not crumble, rises very well and high, you can do it in the oven and in the oven.

Admin, looked, thank you, very nice bread
But the recipe uses oatmeal, and I'm looking for oatmeal, because I bought 1 kg for a sample, and what to do with it

Admin, looked, thank you, very nice bread
But the recipe uses oatmeal, and I'm looking for oatmeal, because I bought 1 kg for a sample, and what to do with it

You have already been answered, add 10-20% oat flour to wheat flour, no more, and then as usual in the recipe.

If you don't like bread, make pancakes, pancakes, even milk porridge in a slow cooker with this flour (according to the principle of semolina).

[Khoma]

Khoma , I have oat flour "Large", I add about 3/4 cup (from HP) to bread. to which I noticed: it is necessary to control the bun, because at first it seems like it should be, at the end of the batch it is sometimes a little soft.

Oat flour makes baked goods more crumbly and can serve as a substitute for wheat flour, but the content of oat flour should not exceed one third of the total flour due to the low gluten content.

[Khoma]

Khoma , it is necessary to control the bun, because at first it seems like it should, at the end of the batch it is sometimes a little soft.

Necessarily! That's right, the bun becomes softer and more sticky, but the hands don't get dirty.
But if you add more flour, the bread will be drier and denser. A good crumb is obtained due to the fact that oats (rolled oats) give additional stickiness to the dough and it becomes more viscous.

I repeat that it is very pleasant to work with such a dough with your hands. It does not stick to the table, although it is very soft, the feeling that glue has been added to it.

Dentist, please tell me about 200 ml of water in the recipe. Isn't it not enough flour for such a quantity? And what is the volume of your glass?

It's strange that there are problems with baking oat bread ...
As a basis, I usually take the recipe for ordinary wheat bread from the instructions for the bread maker and replace part of the flour (20-30%) with any flakes - oatmeal, rye, a mixture of cereals - the result is always stable and wonderful!
and I put it on purpose flakes for water so they swell better, even when I put the stove on the timer until morning.

Yesterday we baked oat bread according to the Dentista recipe, just put raisins (60 g) in the dispenser. While our Panas Petrovich was stirring the dough, there was an impression that it was hard for him. I decided that instead of 200 ml. I added 120 water by mistake. I poured another 60, without hesitation. This could be called a kolobok very conditionally. Lip, then there was another raisin dispenser thumped. For 4 hours I reassured myself that the products are good and even if the form disappoints, I should like the content.

The result is a slanting roof, but the bread is delicious. I could not resist and ate a couple of pieces, smeared with butter. The crust is crunchy, the taste is wonderful.

Today they baked it again, added 200 ml of water, and then another 20. The lid is even, but inside, in my opinion, it's a little damp. But, as my grandmother says (she is 91, be healthy with her baking experience) bread has a rich taste.

We poured flour 300 g. Maybe we still need 250

So who besides you can decide how much water to add to the dough

20 or 60 ml should tell you this is your taste. It all depends on which crumb of bread you prefer - dry or wet, etc.

Study the properties of each flour in order to navigate in advance in the dough and future bread. And flour takes water in different ways, there is no single standard.

See here:

Interaction of various types of flour with liquid
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4234.0


Water as a component of the dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7208.0


FLOUR, CEREALS, BRANKS, SPROUTES, STARCH - TYPES AND PROPERTIES.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html

Today they baked bread according to the same recipe, only they put 30 g of oatmeal with bran (Uvelka) and 30 g of millet flakes (Clear sun) and threw prunes and raisins, just by eye.
The bread turned out to be airy, when you wash it down with tea, the taste of compote appears. Interesting. You just have to wait until it cools completely.
Just tore the roof off. Probably a little too much with water
Could it be due to prunes?

I also tried to bake such bread:
water 200 ml
vegetable oil - 1 tbsp. l.
honey 1.5 tbsp. l.
salt - 3/4 tsp.
mixture of flakes - 60 g
flour - 300 g
yeast 1.5 tsp

there are no electronic scales, I use old mechanical ones, so I can be wrong with the quantity.
the bread turned out to be tasty, with a distinct taste of honey, but dense and heavy.

1 cup and 2 tbsp. l (measured);
wheat flour - 3 cups
salt - 1.5 teaspoon
butter-2 tbsp. spoons (but I baked with both olive and corn, it also rises very well and is delicious)
honey - 0.25 cups
powdered milk-2 tbsp. spoons (you can do without it, but you can replace it with an ordinary one, then there is less water)
oatmeal - 0.75 cups (I use what I have)
dry yeast - 2 tsp
Cup 230ml. Lay products according to the instructions of your HP.

And tell me, if you take kefir or milk + kefir instead of water, how will this affect this bread? Maybe you need to take more liquid?

Kefir usually improves taste.Only if it is very thick then you need less flour

[Dentist]

Dentist ... thanks for the recipe for such a delicious bread. Instead of molasses and brown sugar, I put honey in the dough ... When they cut it for the first time, they were surprised not to find oatmeal at all - they dissolved in the dough. The taste is "the most relish", our favorite bread for tea.

Ingredients:
Treacle - 1 tbsp. lies. (replaced 1.5 tablespoons of honey)
Brown sugar - 1 tbsp lies.

Please tell me, judging by the amount of sugar and molasses (honey), should this bread be sweet?

Please tell me, judging by the amount of sugar and molasses (honey), should this bread be sweet?

Yes, sweetish, but not too much

Oat bread.

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 dough was really sticky at the very beginning, and then it became liquid like pancakes. Fortunately, I stopped the program, added more flour and started the program again. The result is wonderful bread, fluffy. By the way, I took half-whole flour, so it turned out grayish for me. The rate has doubled.

400 ml water
2 tbsp. l. olive oil
1 tbsp. l. with a heap of honey
1.5 tsp. salt
300 ml oatmeal
1 liter + 150 ml half-whole flour
Dry yeast - 2 tsp.

Standard program, weight - 1 kg, crust - medium.

The amount of salt can be changed to taste, but I like bread that is neutral in taste, so I did not add sugar.

For those who bake a small loaf according to the basic recipe, I advise you to increase the amount of flour by 75 ml, i.e.

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 + 75 ml.
Dry yeast - 2 tsp.

I baked bread today according to this recipe.
I liked the bread very much, although it did not rise much, but it turned out as I like it. I didn't do the icing, because bread was baked at night without me.
I will bake it again.

Yesterday I baked bread, after reading all 8 pages, I did not understand. how much flour do I need, for example, a cup of HP for 300 ml ....
I took 300g of flour - it seemed like a lot, the stove shook the dough hard ... I added water when kneading ... the bun was sticky ... before baking, I smeared it with warm milk and sprinkled it with flakes ..
The bread did not rise much. but it came out smooth, baked ...
I didn't put sugar, there was honey with viburnum, and I put it ...
The taste is good, sweet honey smell, not strong ...
I'll post the photo in the evening ...

I post photos of bread:

I baked bread according to your recipe, I really liked it! I have been looking for a cereal recipe for a long time, your simple and easy. The bun turned out to be not big, I did not make the icing. Thank you very much! I will bake more !!!