Oatmeal bread. Homemade oatmeal bread Recipe for oatmeal bread

The decision to bake homemade bread may seem like an impossible task, but this is only at first glance. If you have proven bread and a little enthusiasm, you will definitely succeed. Bread with oatmeal and whole wheat flour adds value and flavor to this bread. You can add a little bran, flax seeds and pumpkin or sunflower seeds to the dough. While baking, there is an unimaginable aroma in the kitchen that is impossible to resist and rarely can anyone wait until the bread has cooled down to start eating it. We usually cut it hot, but with butter, it just melts in your mouth. According to this recipe, bread is baked quite quickly and easily, especially in a bread machine or slow cooker, and it turns out much tastier than in the store. Step-by-step preparation of oat bread in the oven with photos will be your assistant in this culinary matter.

Ingredients for making oat bread in the oven

Step-by-step preparation of oat bread in the oven with photos

Separate 100 g of water from the total amount of water, boil it and pour it over the oatmeal. The recipe is for one loaf of bread.
Mix dry ingredients in a separate bowl. Combine flour, salt, yeast, mix. If you use premium flour, then replace a third of the flour with whole grain flour.
Add vegetable or melted butter, honey and milk to the cooled oatmeal, stir.
Combine oatmeal mixture with dry ingredients. Knead soft dough. You can put it on the table and knead it with your hands.
Cover the dough with cling film and leave to ferment for 1.5 hours.
Then knead for another 2 minutes and set aside again for 1.5 hours. The dough should double in size.
Place the expanded dough on the table; you no longer need to knead it so that gas and air bubbles remain in the dough.
Roll the dough into a roll to fit the mold. Bread can also be baked in loaf form on a baking sheet.
Sprinkle the table with oatmeal and roll the future bread in it.
Place the dough into a greased loaf pan.
Let the bread rise for 40-60 minutes. The dough should approximately double in size.
Preheat the oven to 200 degrees and bake the bread for 50 minutes.

Oatmeal bread is served with first courses or used to make sandwiches. Bon appetit!

I am glad to welcome all guests who have visited my kitchen!

I continue the topic of how to make homemade bread in the oven. On my website there are already recipes for bread, both white and rye with malt. Today I propose to bake rye bread with oatmeal.

Baking, as you know, fills our home with a special aroma of comfort and well-being; we always want to return to such a house (note to young wives).

Many housewives have already purchased a home assistant in the form of a bread maker, but it does not always cope well with the task. I don’t have such a girlfriend, but at the same time I’m not upset at all. Baking homemade bread is not particularly difficult, if only you had the desire and, of course, an oven.

In order to bake bread from rye flour, the recipe for which I offer you, we will need the following products.

INGREDIENTS

Rye flour – 250 grams
Wheat flour – 150 grams
Oat flakes – 4 tablespoons
Dry yeast - 2 teaspoons
Purified water – 250 ml
Vegetable oil – 2 tablespoons
Granulated sugar – 1 tablespoon
Table salt – 1 teaspoon

In order to bake homemade bread in the oven, we will spend about 2.5 hours, but this does not mean that you will be busy all the time. We will complete the task in 4 approaches, approximately 5-7 minutes each. The rest of the time can be devoted to any other activities.

HOW TO COOK HOMEMADE BREAD IN THE OVEN

As you can see from the list of ingredients for baking bread from rye flour, the recipe that I will now reveal to you, we will use two types of flour - wheat and rye. It is wheat flour that has the necessary gluten, so we add it to rye flour to achieve the expected result - soft, fragrant homemade bread.

And so our first approach - let's start the first batch. To do this, take 3-4 tablespoons of wheat flour, pour it into the bowl in which we will make the dough. Add dry yeast and granulated sugar. Mix all dry ingredients.

We heat the purified water to about 30 degrees (under no circumstances overheat, otherwise the yeast will not work). Make a well and gradually add water, constantly stirring clockwise.

Stir until the lumps disappear (a homogeneous consistency is obtained). Place in a warm place. This completes the first approach.

We leave it for a while so that our first dough rises (takes on this look).

This is necessary so that in the end our rye bread with oatmeal comes out fluffy, does not lose its taste and does not go stale for a long time. Personally, I eat this bread for three or even four days.

Second approach.

We lower the finished dough (mix) and begin to add to it a mixture of rye and wheat flour (pre-sifted and combined into one whole). Stir clockwise, bring the sour cream until thick and add oatmeal, mix.

Place it in a warm place again and let it rise. As a result, we get a second dough for bread made from rye flour.

Third approach.

Add salt and vegetable oil.

Add flour and stir with a spatula or fork (until the dough allows).

Then place it on a surface dusted with flour, and gradually add flour and knead with your hands.

After about 7-10 minutes we get the dough for homemade bread in the oven. Again we send it to a warm place, covering it with a napkin.

Leave until the dough rises. This may take 30-40 minutes.

Fourth approach.

Punch down the dough and form a loaf to about 2-2.5 cm in height. We make longitudinal cuts at the top.

Place on a baking sheet lined with parchment (grease the bottom of the future rye bread with vegetable oil).

Allow about 20 minutes to proof (in a warm place). We preheat the oven to 180 degrees and send our workpiece there. In about half an hour, rye bread with oatmeal will fill the whole house with its aroma. We take it out of the oven and immediately grease the surface with vegetable oil.

I’ve baked something like this before, but I made it in a bread machine and with the addition of rolled oats flakes. I remember that I really liked it and so I decided to try baking it with oatmeal in the oven and it turned out great. Despite the fact that it consists of the simplest and most common ingredients, it gives the impression that it is rich bread. It is so tasty, fluffy and even a little crumbly. Oatmeal gives it tenderness and a very pleasant, slightly sweet taste. Its crumb is airy, crumbly, and at the same time, very soft and tender. This wonderful homemade bread stays fresh for a long time and practically does not go stale.

Ingredients:

375 g wheat flour
100 g oat flour
about 370 ml warm water
1 pack (11 g) dry yeast
1/2 teaspoon sugar
1 teaspoon salt
2 - 3 tbsp vegetable oil

Cooking method

Mix sugar, dry yeast, a small amount of water and wait for the yeast to activate. Then knead the dough from all ingredients except vegetable oil. We add it at the very end of the batch. I kneaded the dough in the mixer for about 7 - 10 minutes. Place it in a warm place to rise for about one hour. When it doubles in size, knead it and put it in a mold (I have a silicone rectangular one), where we will bake oatmeal bread. Let it rest for another 20 minutes and bake in a well-heated oven at 190 C for 40 - 45 minutes, until cooked and golden brown. Let the bread cool completely on a wire rack before slicing. Bon appetit.

Calories: Not specified
Cooking time: Not specified

Homemade baked goods with flax seeds have a pleasant nutty flavor and a fluffy, mottled crumb with contrasting flax seed flecks. For greater usefulness, part of the wheat flour is replaced with bran or whole grain flour, and rye, corn or oatmeal is added. Bread made from oatmeal and flax seeds in the oven at home does not go stale for a long time, and you can bake it several days in advance, giving it different shapes: rectangular loaves, round loaves, elongated loaves. Since the amount of gluten in such breads is less than in products made from premium white flour, it is recommended to bake in a mold rather than on a baking sheet. If there are no special baking dishes, a casserole with a flat bottom, glass and ceramic dishes suitable for the oven, or any baking dish with high walls will do. My recipe will help you bake this bread quickly and without any problems.

Ingredients:

- fresh yeast – 10 g;
- sugar – 1 tbsp. spoon;
- salt – 1 teaspoon;
- water – 200 ml;
- mustard oil (or any vegetable oil) – 2 tbsp. spoons;
- wheat flour – 250-270 g;
- oatmeal flour – 50 g;
- flax seeds – 1 tbsp. spoon.

How to cook with photos step by step

Pour salt, sugar and yeast, crumbled into pieces, into a bowl for preparing the dough.

Pour in a glass of water heated to a temperature warmer than room temperature. We measure out 100 grams of wheat flour (in the recipe the bread is baked from first-grade flour), pour it in parts into warm yeast water.

Stir, rub all large lumps of flour with a spoon. In terms of thickness, the dough for the dough will turn out like thick semolina porridge, it will be viscous, almost homogeneous. Cover the dishes and place in a warm place for 25-30 minutes.

This is what the dough looks like after half an hour. There will be few holes and air bubbles on the surface of the dough, but they will appear when stirring.

Pour oatmeal into the dough, stirred until smooth, and sift through 100 grams of wheat flour. We will add the rest during the dough kneading process).

Mix and moisten both types of flour. Add a tablespoon of flaxseeds.

Mix the dough again. It will be viscous, so you can immediately add a little wheat flour and pour in mustard oil (or any other oil you have).

Place the dough from the bowl on the table, gradually add the remaining flour and knead into a smooth, soft bun. We return it to the oiled dish, cover with a lid or thick cloth; the effect will be even better if covered with cling film. Let it rise in a warm place for about one hour.

After 40-45 minutes we check how the dough fits. If it has already increased well (three times), we do not hold it longer so that the gluten has the strength to rise the dough again.

Crimp along the edges, lift with both hands and transfer to a greased table. Mix the dough and transfer it to the mold. It will take 20-25 minutes to proof again; the dough should also be kept warm.

When it rises to the level of the sides or a little higher, we move it into an oven preheated to 200 degrees. Bake for 25-30 minutes on the middle level of the oven or move after 20 minutes to the upper level to get a more golden brown crust.

Let the finished bread rest from the heat for 10 minutes, then carefully remove it and cool completely on a wire rack or on a board under a towel. After baking, do not leave the loaf in a hot pan; the bottom and sides will become wet and damp. Slice and serve bread with flax seeds on oatmeal, preferably cooled, leaving for two to three hours after the oven. Happy baking and bon appetit!

Author Elena Litvinenko (Sangina)

Homemade oat bread is not just tasty, but also incredibly healthy. It contains valuable vitamins and microelements. In terms of its qualities, it is as close as possible to products made from whole grain flour. Therefore, it can be consumed with health benefits and without much damage to the figure.

Multicooker option

Using this device greatly simplifies the cooking process. Therefore, you can often pamper your family with lush and fragrant homemade baked goods. To make delicious and healthy oat bread, you will need:

580 grams of high-grade wheat flour.
30 milliliters of any vegetable oil.
100 grams of oatmeal.
420 milliliters of drinking water.
A tablespoon of dry yeast.
40 grams of flaxseed.
A tablespoon of sugar.
A pinch of salt.

If you don’t have flaxseed on hand, you can easily replace it with one obtained from sunflower or sesame.

Sequence of actions

In a large bowl, combine oatmeal, sifted flour, dry yeast, salt and lightly toasted seeds. Add 20 milliliters of vegetable oil and filtered water, preheated to room temperature, to the resulting mixture. Mix all this by hand or using a food processor.

The resulting dough, which is quite soft and does not stick to your hands, is placed in a multicooker bowl, greased with the remaining vegetable oil. Cover the device with a lid and start the “Yoghurt” program. After an hour, the dough will rise enough that you can safely proceed to further steps. Without opening the device, you need to change the program and set the timer. Prepare oatmeal bread in a multicooker operating in the “Baking” mode for about an hour and a half. The time may vary depending on the power and model of the device. Remove the browned loaf from the slow cooker and cool on a wire rack.

Option in a bread machine

Using this recipe, you can prepare soft and fragrant baked goods relatively quickly. To make healthy and tasty oat bread, you need to stock up on all the necessary products in advance. To knead the dough you will need:

300 grams of oatmeal.
450 milliliters of drinking water.
One and a half teaspoons of salt and sugar.
350 grams of white wheat flour.
spoons of fast-acting yeast.
200 grams of rye flour.
3 tablespoons of any vegetable oil.

Process description

First of all, you need to tackle the oatmeal. They are poured with 400 milliliters of boiling water and left to swell. In a separate bowl, combine sugar and yeast. All this is poured with 50 ml of heated water and put in a warm place.

After about a quarter of an hour, put the swollen oatmeal and the suitable dough into a bread machine, greased with vegetable oil. Both types of sifted flour are poured there and the dough is kneaded. Oatmeal bread is cooked in a bread machine for three and a half hours. After turning off the device, remove the product and cool it on a wire rack.

Oven option

Baking made using the technology described below has a pleasant taste and aroma. In addition, it has a delicate porous structure. To make fluffy and soft bread from oatmeal, go to the store in advance and buy all the required products. To knead the dough, you should have on hand:

250 grams each of wheat and oat flour.
350 milliliters of filtered water.
10 grams of salt and compressed yeast.

If you don't have oatmeal on hand, you can make it from oatmeal flakes. To do this, it is enough to process them using a regular coffee grinder.

Cooking algorithm

Two types of flour are combined in one large vessel. Add yeast there and grind everything well until crumbs are obtained. Then salt and water, heated to room temperature, are added to the resulting mass. All this is laid out on the work surface and kneaded intensively for at least a quarter of an hour.

Cover the finished dough with a clean napkin and put it in a warm place for proofing. After about an hour and a half, it is placed on a cutting board dusted with flour, kneaded well and formed into a loaf. The prepared semi-finished product is covered with cling film and left for another hour. Then the loaf is transferred to a baking sheet greased with vegetable oil, deep cuts are made on top and sent to the oven. Oatmeal bread is prepared in the oven at two hundred and fifty degrees. After ten minutes, the temperature is reduced to 200 0 C and baked for another half hour. To ensure a crispy crust on the bread, just before putting it in the oven, lightly spray it with water.

Milk option

Baking made according to this recipe will not only be a pleasant addition to first courses, but also an excellent basis for sandwiches. Its delicious taste is loved by both adults and children. To prepare healthy and flavorful oat bread, you need to stock up on all the necessary ingredients in advance. In this case you will need:

100 grams of oatmeal.
A couple of tablespoons of sugar and vegetable oil.
220 milliliters of water.
A teaspoon of salt.
410 grams of wheat flour.
100 milliliters of fresh milk.
1.5 teaspoons dry yeast.

Cooking technology

This recipe involves using a bread machine. Therefore, the dough will be kneaded in it. Warm milk and warm water are poured into the bowl of the device. Following them, vegetable oil, sifted flour, salt, yeast, oatmeal and sugar are sent there. After the first kneading, be sure to check the density of the resulting dough. In appearance it should resemble an elastic and moderately dense lump.

Then cover the device again with the lid, activate the “Basic” program and select the desired crust color. After three and a half hours, the finished product is removed from the bread machine and slightly cooled on a wire rack. It is advisable to cut it only after it has completely cooled.

Oatmeal bread: recipe from yeast-free dough

This option allows you to quickly prepare aromatic baked goods. It is good because it does not involve the use of yeast. Bread made in this way has a porous and fluffy structure. It can be used even by those who are diligently struggling with excess weight. The composition of the dough used for baking such products includes:

A glass of wheat flour.
A couple of tablespoons of natural liquid honey.
A glass of instant oatmeal.
A tablespoon of baking powder.
A glass of fresh cow's milk.
A teaspoon of salt.

Additionally, you will need a small amount of vegetable oil. Of course, it is better if it is olive, but it is quite possible to limit it to sunflower.

In one bowl combine ground oatmeal, salt, baking powder and sifted wheat flour. Natural honey, vegetable oil and heated milk are poured into a separate bowl. The resulting liquid is sent to a container with bulk ingredients and kneaded intensively. When the dough stops sticking to your palms, put it in a mold greased with vegetable oil and put it in the oven. Bread is baked at two hundred degrees. After about half an hour, the degree of readiness is checked using an ordinary toothpick and, if necessary, returned to the oven. The fully baked product is slightly cooled on a wire rack and cut into portions. It is more convenient to do this with a special knife with a grooved blade. This rosy and fragrant homemade bread goes well with both first and second courses. And if desired, you can make delicious sandwiches from it.