Wheat milk bread with oat flour in a bread maker

[Bon Appetit!]

Wheat milk bread with oat flour in a bread maker

Category: Yeast bread

Ingredients
Dough:
dry fast-acting yeast	1.5 tsp
wheat flour 1 grade	200g
milk	150 ml
granulated sugar	2 tbsp. l
Dough:
dough +
wheat flour 1 grade	200g
oat flour	50 g
salt	1.2 tsp
milk	140-150 ml
butter	20 g

Cooking method

• Put yeast, flour, granulated sugar and milk in a bucket of a bread machine. Mode - "dumplings" or any other mode, the main thing is that the batch starts immediately. Knead the dough and leave to ferment for 1 hour.
• We add all the other ingredients to the dough (room temperature, warm milk). Mode - basic, 4 hours. The size is medium.
• Put the finished bread on the wire rack, cover it with nothing and let it cool completely.
• 
• 
• Bon Appetit!
• 
• Light, very soft simple bread for every day, does not stale for a long time.

Time for preparing:

4.5 hours

Similar recipes

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Semi-sweet oat bread (Gasha)

Whole wheat-rye bread with oatmeal and peanuts (Coconut)

[Manechka,]

Manechka,a very interesting recipe, and most importantly, useful!
Very airy and porous!

[Sonadora]

Sonadora, Manya! Very nice bread!
Can i stupid question? Are oat flour and oatmeal the same thing? (There is no flour at home, but there is oatmeal) ...

[Marisha]

Marisha, there is a little less useful flour in it than unhealthy flour. I bake this bread quite often, I tried to increase the amount of oat flour to 100 g and, accordingly, reduce the amount of wheat flour - I didn't like it. The proportion indicated in the recipe turned out to be the most optimal for our taste.

Olga, found on Wikipedia:

Tolokno - flour made from oat or barley grains, which are pre-steamed, dried, fried, peeled and pounded. The technology for making oatmeal is reflected in the name (from the word "crush").
Tartar differs from ground flour primarily in better taste, greater nutritional value, since all grain fractions are preserved in it, while in ground, mill flour, the first most nutritious peeled fractions often go to waste. Fiber flour can be eaten without additional heat treatment. The fiber is rich in lipid lecithin, which is destroyed when heated over 45 degrees.

How hydroscopic it is - I don't know, if you are going to bake - look behind the bun during kneading.

Thank you, Manya, I'll have to try!

300gr. millet. flour
2 tbsp. l. oatmeal chopped in a blender
2 tbsp. l. rye flour
4 tbsp. l. corn flour
4 tbsp. l. whole grain flour
2 tbsp. l. milk powder or cream
2 tbsp. l. olive oil
2 tbsp. l. Sahara
2 tsp salt
280ml. water
1.5 tsp. dry yeast (saf levure)
The bread was baked in a Panasonic SD-ZB2502 bread maker. Sifted all the flour through a sieve. First of all, put the oatmeal, and then the flour in any order. Last but not least, oil and water. On the main mode 1 (4 hours). The bread turned out to be incomparable, beautiful color, the consistency is what you need. We cannot describe the taste. Try not regret it !!!!!!!!!

[Manya]

Manya, it's me again, now here. I'm all about yeast, if you count dry by fresh, multiplying by 3, it turns out 18 g, I got scared that I put a lot and put 15, the bread went up fine, but as soon as baking began, the roof began to fall off ... Baking with oat flour, as spelled out ... Maybe add flour or reduce yeast The photo is a shame to expose, the bread itself is very tasty, small-hole in the upper part. and the bottom is tight ...

[Olga]

Olga, the main thing is that it is delicious! Beauty is a real thing!

I would take 10 grams. Look, here there is more flour and baking, at 15 grams my bread ran out of the bucket and looked like a nuclear mushroom.

Thanks, I will take a look. but later, I run away ...

[Ol]

if you count dry by fresh, multiplying by 3, then you get 18 g, I was scared that I put a lot of 15,

I apologize for interfering. Ol, and how did you do it ??? 1.5h l. = 4.5g. dry x 3 = 13.5 fresh. But for HP it is necessary to take even less. 10g. it seems to me too much. For my stove 7-8g. optimal, i.e. 2d. per 100g. flour. Something like this..

[Ksyusha]

Ksyusha, thanks for the help!

I would take 10 grams. Look, here there is more flour and baking, at 15 grams my bread ran out of the bucket and looked like a nuclear mushroom.

Yes, Manya, impressive!

Girls, I read somewhere that there are 3.5-4 g of dry yeast in a teaspoon, so I danced from it!
Thanks for the advice, we will eat this one with a collapsed roof and will bake in a new way!

We must try, especially since it does not get stale for a long time

[Olga]

Olga, I will wait!

AlbinaI hope you like the bread!

I wonder if you can replace oatmeal with ready-made porridge? And then what proportions can you make?

You can add that, only how much milk (or water) to take - it will depend on the amount of ready-made porridge in the dough and on how thick it is. I suppose that for 400 g of wheat flour there is 260-270 g of liquid. This means that if we add porridge, then we will need to increase the amount of flour by 1-2 tbsp. l, but it is, in theory.

Thank you for your prompt reply. Today I just baked a loaf of fresh white bread, for the next 2 days I will not bake bread yet. I will take into account your recommendations, but most likely you will have to approach the issue of replacing with porridge purely intuitively

[Manya]

Manya, here is my attempt number 2, baked with dry yeast, "all according to the recipe" !!!! How it rose beautifully in a bucket, and then at the beginning of baking, the roof began to sink slowly - but not as badly as last time

The crumb seems to have turned out on top, but below ...
My main program lasts 3.5 hours, maybe there is not enough time for proofing?
It did not affect the taste !!!

[Olga,]

Olga, How much yeast was there and what was the bun (the bottom of the bucket was not smeared during kneading)?

[Manya]

Manya, yeast Saf-moment, 1.5 tsp, the bun was not smeared, when I poured the remaining flour into the bucket, then at first I even regretted it, it seemed in vain - scraps of dough flew, then everything got there, probably I should have sprinkled more flour? Need to think

If the bun was normal, then you can reduce the yeast or sugar a little more. if cho - I'm in a helmet.

All the same, I baked this bread on oatmeal. It turned out to be airy fluffy

If the bun was normal, then you can reduce the yeast or sugar a little more. if cho - I'm in a helmet.

Yeah, Ksyusha, I'll try, I was leaving for a week, I just read it, Is the helmet reliable?

Yesterday I baked it again on oatmeal I'm afraid that today I will have to bake again and while there is porridge, I will bake this bread

[Olga,]

Olga, great bread! Flour, yes, you could add.

Albina, and the details? How much porridge and how thick is it, how much water?

if cho - I'm in a helmet. [/ size]

Do you think it will help?
Ksyusha, thank you very much for your responsiveness and for your help!

The first time I put 70g of porridge, I don't remember the water. The bread turned out excellent (the rest is on the list)
Yesterday I put in 100g of porridge, but I took 25ml more water. The roof fell

Yeah, you increased the amount of liquid (100 g of porridge + water), so the roof fell.
And today I scoffed at this bread, baked with corn flour, sunflower and sesame seeds, well, I changed the rest of the proportions a bit. Have not tried it yet, walk around it in circles and wait for it to cool down.

I baked everything according to the recipe 2 more times, only I put porridge in one 85g, in another 82g. It went up perfectly, only the top was a bit uneven. But I don't think it matters

[Man]

Man, hmm, not everything is as you wrote, but based on
accept the report:
prescription dough

dough - no milk, instead oatmeal
flour is no longer 1 grade, so mainly in. with., and a couple of tablespoons of corn, semolina, rye
oatmeal 330g, that is, 0.7 more flour. glasses (approximately)

it turned out very beautiful bun
baked in a mulechke (in hp the roof still collapses, I have)
45 + 10min, and another 7pcs of pies in a frying pan chudogril gas

delicious! in the photo today, and the previous one rose to the multi lid (this has not happened yet)
thanks for the recipe !!!

[nimart]

nimart, great bread turned out! The crumb is lace!
Post your recipe as a separate topic!

[nimart]

nimart, great bread turned out! The crumb is lace!
Post your recipe as a separate topic!

Thanks for the praise
just oats. there was no flour, and on oatmeal porridge - it turned out a version of your bread, very tasty !!!
baked twice, to place the recipe, you also need to "test" it and be an ace

[nimart,]

nimart, we will wait for the recipe! Successful "run-in"!
And, if possible, to me on "you"

Yesterday I baked bread with oatmeal, there was 100g for 380g psh. flour. the bread came out just AWESOME !!! And not bread, but some muck !!! crossed out the recipe and wanted to throw away the oats. flour. ... and suddenly I saw this recipe, I decided to try to give oats a chance. flour again. YOUR BREAD IMPRESSES !!!!

And I somehow had no luck with dairy bread, I did everything according to the recipe and with dough with live yeast, but it turned out not as beautiful as I would like and a little heavy / dry
/]
Only mustard-milk bread is excellent, but there is no addition of another type of flour and there is vegetable oil.
And if olive / sunflower oil is also added to this recipe, will the taste change? Or can I mix milk in half with water (mineral or whey)?

[rusja]

rusja, Olga, you can replace it, only, as it seems to me, the problem here is not in the use of milk or butter, but in the fact that the bun is too dense. Maybe you should have added some liquid? And I would also increase the fermentation time of the dough with pressed yeast.

Oh, but I didn't recognize you
ATP, dear, in the sl. just try to take everything into account
And how much more to increase the dough - half an hour-hour

[Sonadora]

Sonadoraand I am with a report !!! Today I baked this bread. The roof, damn it, fell Although the bun was of a wonderful "physique" I do not know what he lacked. On a signal, I added a little more poppy and flaxseeds, and everything else is strictly according to the recipe.
There is not much oatmeal in this recipe, so the taste of oatmeal is not very strong (I hate it, and my husband did not even realize that there was oatmeal). And more recently, I wanted to throw away the oat flour, like Evgenia. Only because of its usefulness I did not do this, you can add a little bit
Despite the fact that the roof fell down, the bread was baked well, without any obvious taste accents, very suitable for every day. Sonadora, thanks for the recipe !!!

[Sonadora]

Sonadora, Manechka, do you think I put a lot of c. h. flour? I took 260g. in. from. + 140 g. C. s instead of 400 g. 1 grade.
I can not find on the internet as from v. from. and c. h. make 1 grade flour

I can not find on the internet as from v. from. and c. h. make 1 grade flour

So, there is enough information on the forum We cook our own whole wheat flour and flour of the 1st and 2nd grade

Look in the section more often CONTENT OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

[Admin]

Admin, Tanya, I saw in your topic how to get 1 grade from v. c. + bran. I have in. c. + c. h.

What for? CP flour already contains the entire set of flour components, including all the bran from this grain - the most called flour of the 1st and 2nd grade - everything is included

It's easier to take pure wheat flour and add bran to it using the link above.
From natural flour of 1 or 2 grades, the dough bread is not pure white, but with a gray tint. I still remember this when my mother and grandmother baked pies from such flour - gray ones.

[$ vetLana]

$ vetLana, Svetlana, to get flour of the 1st grade, probably a lot. The bread will turn out to be more gray, especially if you have added some more bran.
Admin, Tanya, thanks for your help!

My roof completely fell apart, even fell inside (((I did everything exactly according to the recipe, only I took pressed yeast. I never had this (((
I liked the taste very much !! Such a rich taste, I eat just without anything - very satisfying!

[Natashkhen]

Natashkhen, Natalia, did you control the batch? Was the gingerbread man soft or spread, smearing along the sides of the bucket and under the mixer?

[Natashkhen]

Natashkhen, Natalia, did you control the batch? Was the gingerbread man soft or spread, smearing along the sides of the bucket and under the mixer?

No, I didn't. Usually I put everything according to the recipe and do not follow - there were no punctures. How could this happen, maybe less milk is needed? I added 300ml. I really want to do it again and make it work out well.

[Natalia]

How could this happen, maybe less milk is needed? I added 300ml.

Maybe. Or add flour while kneading. Still, the kneading sometimes needs to be controlled, because we use different flours. In addition, the moisture content of flour varies from storage conditions. "Summer" and "winter" are exactly different (as long as the heating in the house is not turned on).
Natalia, and what kind of bread maker do you have? How long does kneading and proofing take?

[Manechka]

My roof completely fell apart, even fell inside (((

Manechka, can I get in? Natalia, consider the reason - too much yeast or overgrowth. This usually causes the roof to collapse. Well, the control of the kolobok by itself. Now, half an hour before the start of baking, I look at how the rise is going there, if I bake on the automatic program.

Usually I put everything according to the recipe and do not follow - there were no punctures

It should be borne in mind that now it's hot outside, which is reflected in the test, it could have stood, overheated

How to check if the dough is ready for baking? Finished dough temperature

Thank you girls. I will try to take your advice into account and try again.

Can you please tell me how you can replace butter? Not at hand and will not be until tomorrow, but I really want to bake