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34g organic oat bran (finely ground) - [10% of TFW] 102g filtered water (room temperature) Dough 106g unbleached all purpose flour [~ 46% of TFW] 160g unbleached bread flour [~ 31% of TFW] 108g filtered water 7g sea salt - 2% 14g extra virgin olive oil - 4%. Total flours (including oat bran & wheat bran and flours from starter): 345g (100%)
I tried this recipe from Bernard Clayton's New Complete Book of Breads today. We liked it a great deal. Orange Oatmeal Bread 1 orange 2 tablespoons plus 3/4 cup sugar 1 1/2 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup rolled oats 2 eggs 2 tablespoons softened or melted butter 2/3 cup warm water (105-115 degrees) Preheat the oven to 350 ...
Just joined today. Not new to baking....but I'm about to embark on a new journey, by using OAT FIBER in a bread recipe. I'm not trying to go low carb or anything, but I'm tring to increase fiber without adding extra calories. OAT FIBER has no calories and very high carb content that is not processed by the body. From what I have been reading....I can replace 25% of the flour in a recipe with ...
449 grams bread or AP flour 150 grams WW flour 99 grams rolled oats 374 grams water 65 grams milk 45 grams honey 45 grams vegetable oil 13 grams salt 7 grams yeast 9 grams cinnamon 198 grams soaked,drained raisins. 1 loaf 225 grams bread or AP flour 75 grams WW flour 50 grams rolled oats 187 grams water 33 grams milk 22 grams honey
i just substitute up to 1/3 of the wheat flour with oat flour in a favorite recipe. It is also possible to throw rolled oats or soaked rolled oats into an existing dough with minimal corrections in moisture content. Or roll the dough into oats before final proof.
10 oz (2 1/2 cups) whole wheat flour; Add and stir in until well blended to make a loose batter. Adjust with water or flour to the consistency of muffin batter. Grease and sprinkle with cornmeal two 5”x 8” bread pans. Divide batter evenly between the pans and lightly smooth tops with a spatula dipped in water.
I recently made a loaf of farm style white with cardamom that had an unbelievable crumb and moisture. I over did it with the cardamom but it tasted great toasted with butter and cinnamon sugar. I decided the texture would be great for cinnamon raisin bread. However, I want to ad some oatmeal to it. This is how I plan to modify the recipe below: Add 4 cups of soaked raisinsSubstitute 4T of ...
it is really, really bad one. There isn't even any liquid in it - just kidding. I would move on to a recipe that is more ....traditional and proven. try Try 1/2 cup of flour. 1/2 cup of oats, 1/2 tsp of yeast and 1/2 cup of water. Let sit for 3 hours. Then add 2 1/2 cups of flour , 1/2 C of oats and 1 1/2 cups of water.
Steel-cut Oat Bread Makes two large loaves. Steps1 evening before bake day 1. Refresh 100% starter to yield +200 grams for the next morning. Overnight room temps can be 60F. Use 50 gm whole wheat, 50 gm AP, 100 gm H2O and 30 gm natural leaven at 100% hydration.Steps 2 - 12 , bake day AM. Work at 70F2. Pour 600 gm boiling H2O over 300 gm steel cut oats in a pot or bowl with a lid or cover. Stir ...
> Total flour is 50% whole wheat flour and 50% bread flour; that's the 100% total flour. In weight amounts it calls for 10 lb of whole wheat flour and 10 lb of bread flour. (The 10 pounds of bread flour is made up of 7 lb in the pate fermentee plus 3 lbs bread flour added in the final dough.