{Yummy} Recipe: Very Little Bother Oat Bread

Very Litte Bother Oat Bread

Even though making bread doesn’t have to take ALL day, it does take a little bit of effort and your radius of travel is fairly limited.  When Steph linked up “little bother” with “bread,” I knew I had to try her recipe.  Any trick to help speed up the process is worth a try!

The first batch was delicious.  So incredibly easy and it’s a great go-to bread when you’re out of specialty ingredients (like buttermilk).

We’re still using white flour in my house.  There’s no significant reason why we haven’t switched to whole wheat, other than it’s on “the list” of ways to improve our nutrition and I simply haven’t gotten there yet.  There’s also the factor that you can’t always substitute wheat for white in every recipe without having to change something else.

When I’m down to 1/4 loaf of bread, there’s no time for experimentation.  That still doesn’t mean my family’s health should suffer.

Enter the oat.

I started making oat flour quite some time ago.  I often substitute a cup or two for all-purpose flour in muffin and cookie recipes without a huge impact on flavor.  In fact, it often keeps the baked goods from drying out so quickly.

Not only are oats really, really good for you, but making oat flour is incredibly easy.

1. Place oats in a blender.

2. Turn the blender on.

When the second batch of very-little-bother bread was made less than one week after the first, I knew it was going to be a keeper.  However, if we were going to be eating it somewhat regularly, I needed to increase the nutrition just a bit so we weren’t eating a bunch of lack-of-nutrient fluff.

Oat flour was just the solution!

Very Litte Bother Oat Bread 2

Very Little Bother Oat Bread
 
Ingredients
  • 2 cups oat flour
  • 3-5 cups bread flour
  • 4 Tbsp vital wheat gluten
  • 2 tsp salt
  • 1 Tbsp yeast
  • 2½ cups warm water (105-110 degrees)
  • ¼ cup sugar
  • ⅓ cup melted butter
Instructions
  1. In a stand mixer bowl, combine yeast, water and sugar and let sit until foamy. Add salt, oil, oat flour, 3 cups bread flour and vital wheat gluten. Mix until a sticky dough forms. Gradually add the remaining flour, ½ cup at a time, until the dough is slightly sticky but thick.
  2. Cover bowl with a towel and set aside in a warm place to rise for 30 minutes; punch down.
  3. Cover bowl and let rise again for 30 minutes; punch down.
  4. Preheat oven to 350 degrees. Split the dough and shape into two loaves. Place the loaves seam down into oiled loaf pans. Cover pans with a towel and let rise in a warm place for 30 minutes.
  5. Bake for 30 minutes. Allow to cool completely before slicing (if you can!).
Notes
adapted from The Cheapskate Cook

Although this recipe is delicious with minimal effort, letting the dough knead for a solid 5-10 minutes will improve the texture of the end result.

This bread was delicious plain and with butter.  So good in fact that those slices were all I was able to capture before the rest of the loaf was gobbled up.  The slightly sweet and chewy texture also inspired another bread recipe I plan to share soon – cinnamon raisin swirl!

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Comments

  1. says

    I made this bread yesterday. It was easy and pretty tasty. Except it seemed a little too salty. I went over in my mind the recipe and remember thinking, wow, 2 tablespoons of salt?! Then this morning I looked at the actual recipe that I printed out and realized I’d misread it. 2 teaspoons, Wendy! When I make this again I will be more careful. ;)

    • Tiffany says

      Oh Wendy! I have to admit – I thought of you when I made another batch a couple days ago. I had to check and recheck the salt measurements, just in case. Oh well, worst case scenario you have seasoned breadcrumbs!

  2. says

    This looks great! I’ve been making an oatmeal bread that also has white flour in it. This looks like a more wholesome recipe. I will definitely give this one a try!

  3. says

    I like the way you think. There are a lot of ways to improve our nutrition but it’s impossible, and impractical, to do them all at once, or maybe not even all at the same time. Making little improvements here and there is how we change our habbits for a life time. We actually don’t even eat that much bread. Still, I love to make some every now and then, and that makes it a little more special. Thanks for sharing.

  4. says

    Hi Tiffany,
    That bread looks delicious! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

    • Tiffany says

      Jen,

      I originally added the gluten because I didn’t know how adding oat flour would affect the rise. Each time I make this I’ve used less and less (currently at 3T). If you didn’t use any gluten, may not rise as high after baking but you should still be ok. Be sure to use white sugar and not honey or any other sweetener – without the gluten you’ll need the extra rise property that white sugar gives. ~Tiffany

  5. Kinzie says

    White sugar being bad and all… do you use a natural sugar? Or since the sugar is mostly food for the yeast, does it really matter what kind you use? Just wondering. :)

    • Tiffany says

      Kinzie,

      Changing to a more natural sugar is on the horizon. Baby steps. ;) When it comes to bread, I tend to use white sugar because it’s typically a small amount (2T – 1/4 cup for 2-3 loaves), and because it’s mostly for the yeast to feed. It does have some rise properties, but I don’t know exactly how much since I’ve never tried these recipes without the sugar (afraid they’d do kaput, which would make a frustrated Mama who was needing some bread!).

      I have successfully subbed honey and maple syrup in this particular recipe and each gives a slightly different flavor and compliment the oats REALLY well (makes an AWESOME PBJ sammy). When it comes to white sugar, I’m more concerned about sweet foods that use a larger quantity of it. Our first line of defense is to cut back on the quantity of sugar in each recipe, and making them less frequently – the latter helping the most. I recently make a chocolate cake and accidentally forgot half the sugar – came out delicious and couldn’t imagine it being any sweeter. I’d like to get the bulk of my sugar experimentation out of the way before I start spending the money on the good stuff. :) ~Tiffany

  6. Cassandra says

    Hi there, I’m a newbie here on this blog, but I’m already addicted! I downloaded your 22 days to a Fresh Start Series and have been happily humming along through the steps. Thank you so much for breaking it all down into bite sized morsels for me! I’m always stressed about trying to do it all at once (all or nothing mentality) and doing it perfectly, ugh. I’m overwhelmed before I can even start! But, now I’ve already done the first 7 steps and I’ve followed the trail here for baking bread. I’ve never made a loaf from scratch in my life, true story, lol. I have a bread machine and have used that before, but that’s cheating I’m sure, haha! I’d really like to try this recipe, but I don’t have any bread flour, is all purpose doable? Have you ever tried it? And, I have old fashioned oats and also steel cut oats, do either work for making into oat flour? Thanks so much!

    • Tiffany says

      Welcome Cassandra! So glad you’re HAPPILY humming! :)

      Bread machine definitely counts. I’d probably use one if I had one, but I don’t and I’m too frugal to buy one (even used!).

      Here’s some bread basics: gluten is what makes bread soft and spongey. Bread flour has more gluten than AP, which is why it’s preferred for bread purposes, although it doesn’t have THAT much more. Long story short, you can use AP if you have vital wheat gluten. If you don’t have VWG, reduce the ground oats to 1 cup for the first batch. The VWG counteracts the heavy weight of oats. If you use the full 2 cups of oat flour and AP without any additional “oomp” to help it rise, you may end up with a brick (although still tasty!).

      Use whichever oats cost you the least for oat flour. Steel cut oats typically cost a bit more so I’d use those specifically for oatmeal. For recipes where you don’t actually eat the oat itself (i.e. cookies, cakes, this bread…) use the old fashioned and grind away!

      Best of luck Cassandra! Happy to have you on board! ~Tiffany

  7. Heather says

    Hi,
    I want to try making this bread but I have a son who can’t have dairy. Eliminating dairy is a new thing for us so I am not used to figuring it out yet. Is there something that I can replace the butter with?

  8. Natalie says

    Love this recipe! I tried it for the first time today with my kids and wow – amazing. Wow do we buy the bread from the store? Thank you for posting!

  9. Deanna says

    I dont have a stand mixer, is it even possible to make homemade bread with out one?? Thanks for this wonderful site you have put together!

    • Tiffany says

      Yes, it is! It certainly takes more arm work, but it’s entirely possible. Just mix everything in a bowl until the spoon won’t turn, then start kneading. :) Thank you Deanna!!

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