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 Little Bother Oat Bread
adapted from The Cheapskate Cook
2 cups oat flour
3-5 cups bread flour
4 Tbsp vital wheat gluten
2 tsp salt
1 Tbsp yeast
2 1/2 cups warm water (105-110 degrees)
1/4 cup sugar
1/3 cup melted butter
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, 1/2 cup at a time, until the dough is slightly sticky but thick.
Cover bowl with a towel and set aside in a warm place to rise for 30 minutes; punch down.
Cover bowl and let rise again for 30 minutes; punch down.
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.
Bake for 30 minutes. Allow to cool completely before slicing (if you can!).
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!