Delicious as a sandwich loaf and to eat with soups, or toast it to bring out the sweetish, nutty flavours. With more fibre than plain white bread and keeping you fuller for longer, Oatmeal Bread might be healthier too.
Just stir up the simple dough (bread flour, oatmeal or whizzed up rolled/porridge oats, instant yeast, salt, milk, water) and leave until the next day. Then fold into a loaf shape and pop into a bread tin. Leave to rise in a warm place for around 45 minutes then bake.
In recent years, it seems that oats have almost been lifted to the status of a superfood. Wholegrain, high in fibre, and a good source of protein, oats certainly have a healthier image than many other grains. Most notably, oats contain beta-glucan which can lower cholesterol.
Banana Bread Overnight Oats • Freutcake
, Savoury Flapjacks , and Homemade Digestive Biscuits , I must admit I love them for their versatility, and their slightly nutty, sweetish flavour. And that taste, along with their ability to make doughs soft and tender, makes oats perfect for adding to bread.
But another of oats’ well known properties, that of being naturally gluten-free, means that bread made only with oat flour would be very dense. That’s why it’s usual to only substitute a certain percentage of wheat flour for oats. To make one medium loaf of my
Although it’s unusual to find oatmeal in supermarkets (I get mine from a local health food store which stocks fine, medium and coarse), you can easily make your own by whizzing rolled or porridge oats in a food processor or coffee grinder.
Chocolate Banana Bread Overnight Oats By Marina_annen
Made with white bread flour and oats. But you can replace some of the white with wholemeal bread flour. But to avoid a heavy loaf, I recommend swapping no more than 50 – 100 grams.
Is that there’s no kneading involved. We can omit this thanks to a wetter than usual dough and a long, overnight first rise (sometimes called first proof, prove, or fermentation). Together, these promote the development of gluten which is normally achieved by kneading. And it’s gluten which gives bread its rise and structure. Neat eh?
As I hope you can see from the above image, we still get the lovely, light and open crumb you’d hope to achieve with a kneaded loaf.
Fall For Oats With Rachel Allen's Tasty Recipes For Porridge, Muesli, Oat Bread And Oaty Bars
If you’re ready to start, you can Jump to Recipe. But I recommend you read on for more tips and step-by-step images.
Because the long first fermentation needs to be 12 – 14 hours at room temperature, it makes sense to mix up the dough the night before you want to bake the bread. If you want to extend the time even further, perhaps for convenience or just to get more flavour development, you can ferment the dough in the fridge for up to 24 hours.
To make the dough, you simply stir together the flour, oatmeal, 2 teaspoons of salt, and 2 teaspoons of instant dried yeast. Note that for my method, you must only use dried yeast that is labelled ‘instant‘, ‘fast‘, ‘easy blend‘ or similar. Dry yeasts that need to be activated in liquid before adding to the flour won’t work in this recipe. Due to the almost nil gluten content of the oats, I use an extra half teaspoon of yeast compared to most of my other breads.
Steel Cut Oat Bread
For the liquid, I use half whole milk and half water. I think this gives good flavour but isn’t overly rich for an everyday bread. As different flours absorb different amounts of liquid, it’s not possible to be exact about the amount you’ll need. But you’ll most likely use around 360 ml to create a wettish but not sloppy dough.
Now cover the bowl with cling film or a wet tea towel, or pop the whole thing in a reusable polythene bag and leave on the work surface. If the room is particularly warm, you can put in the fridge instead, as mentioned above. Just bring it back to room temperature before proceeding with the next steps.
In the morning, the dough may well have spread out more than it’s risen upwards. But don’t worry. This is perfectly normal with wetter, overnight doughs. As you can see from the images below, although there are a few bubbles on the surface, most of the activity is taking place underneath. I used a clear mixing bowl precisely to show you this.
Easy Overnight Oats (6 Amazing Flavors)
What’s going on below becomes even more obvious (and, to me, exciting!) when you start to scrape the dough onto your work surface. Revealed will be a delicate, intricate network of gluten strands.
Trying to add as little extra flour as possible to prevent sticking, we give the dough a few folds. Amazingly, just a few seconds should be enough to transform it into something smooth and bouncy. While I’m folding, I’m also shaping the dough into a fat sausage to fit a buttered loaf tin with a capacity of 900 ml loaf tin. That’s a 2 lb tin in old speak.
The dough now needs its second rise or proof, ideally somewhere warm. I preheat my main oven (to 180°C / 160° Fan / Gas 4 / 350°F) and put it in the unheated small oven above. After around 45 minutes, depending on the temperature, it should have
Easy Overnight Oats Recipe (video)
But the best way to test whether this, or any other dough, is ready to bake is to gently poke a finger into it. If the dough slowly springs back but leaves a slight indentation, then it’s ready. If the dough springs back quickly then it’s not ready, so leave a little longer and check again.
To add extra flavour and a light crunch to the crust, as well as hinting at what’s inside, I like to add a rolled oat topping to my
. To get it to stick, just before baking I brush over a little egg white beaten with a splash of water. Then I sprinkle the oats over and
Overnight Oats Recipe
Press them down. To make doubly sure they don’t fall off after baking, I seal with another layer of egg white. Now the loaf can go into the oven where it’s baked for an initial 30 minutes.
But there’s an extra tip to get an even better rise. When I preheat my oven, I also put a deepish roasting tray on the lowest shelf. Then, when I put in the
, I pour cold water into the hot roasting tray and immediately close the door. This creates steam which delays the forming of a crust. This means the bread can rise for longer and should be lighter.
No Knead Honey Oat Bread
) and remove the loaf from its tin. Then put the loaf back in the oven, sitting directly on the oven shelf. Give it another 5 – 8 minutes or until the bottom of the loaf sounds hollow when tapped.
Now transfer to a wire rack to cool. But I guarantee you won’t be able to leave this lovely loaf alone. I find myself keep going back to admire it and breathe in the oaty, just-baked aroma.
If you’ve seen many of my other bread recipes, then you’ll know that I most often bake them in a covered pot. But I decided on a tin loaf for my
Overnight Oatmeal Bread
With so much extra flavour than simple white bread, as well as a little more nutritious, the soft slices go with almost any sandwich filling you can think of. I especially love it with classic fillings like ham, tuna and cucumber, or egg mayo. Talking of eggs,
Is gorgeous spread with butter and served alongside runny boiled eggs. Unadorned, thick slices are also brilliant to dunk into soups: my Scotch Broth being a great example of the pairing.
Is best eaten within two days (or frozen), after then it makes wonderful toast. I think lightly toasting accentuates its sweetish, nutty flavours even more. Try it with any of your favourite toast toppings: butter and honey or jam, buttery mushrooms, grilled tomatoes, peanut butter, hummus etc. Or how about poached egg?
Overnight Oat And Seed Bread
Soft, tender and flavoursome, Oatmeal Bread is great in sandwiches or to eat with soup. Or toast it to accentuate the sweetish, nutty flavours.
You can replace 50 - 100 grams of the white bread flour with wholemeal bread flour, although the loaf will not be as light.The process of making homemade yeasted bread can be fussy and complicated, but this no-knead honey oat bread recipe is straightforward and simple AND delivers delicious, flavorful results. Most of the “work” is completely hands off as the dough rises. If you’re new to working with yeast, reference myBaking with Yeast Guidefor answers to common yeast FAQs.
Can you make a good thing… better? Originally published in 2013, this deliciously chewy no-knead bread is EASY to make. But over the years, I’ve added clearer instructions which are extremely useful for a bread beginner. I also made some small improvements to the recipe including reducing the honey and cinnamon, plus adding a little more yeast to achieve a better rise. I also updated the photos and added plenty of step photos, too.
Easy Oat Bread
In a rush to start? You can find the full printable recipe below.
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