Browsing through the to-be-posted-one-day backlog I found out I’ve somehow collected three bread recipes which require oatmeal. Here’s an Italian, a Scottish and an American recipe, all three very different (sourdough bread, yeast bread and quick rolls) but reunited here to celebrate the oatmeal 🙂
As a sourdough bread recipe will inevitably require more time, let’s start with the Italian one. Although time-demanding this recipe is rather easy to make. And definitely very oaty, I would say, surprisingly so for an Italian bread recipe and also for a recipe using just oat flour and not the oatmeal!
A year ago – Neverending Strasbourg and Chocolate Marble Bread
Two years ago – Khachapuri and Bread with Herbs
Three years ago – Fragrant Apple and Pear Tart
Pane di avena a lievitazione naturale or Sourdough Oat Bread translated and adapted from lepadellefanfracasso.blogspot.com will make a small, crumbly loaf with chewy crust and oats oats oats 🙂 See my remarks in italics. ATTENTION: requires an overnight rest.
- 100 g of active sourdough culture – I used my rye sourdough culture
- 260 g of flour (originally Italian O type)
- 240 g oat flour – I grounded oats plus 4-grain cereal (rye, oats, wheat and barley flakes)
- 350 g water at room t’
- pinch of salt
The evening before the bake day dissolve your sourdough culture in water, add the flours and salt, mix with a fork to get a ‘grainy’ dough. Cover with plastic and leave to rise until morning.
The next day proceed with the dough: invert the dough on a floured surface and form a rectangle, folding it from sides to the center so that each fold overlaps the other. Repeat the folds, shape into a boule and then place it in a floured basket (I use a floured glass bowl, also flouring the dough well) seam side down, cover and leave to rise for 2 hours.
Invert the dough into a pan lined with parchment paper and make two slashes across the top. Bake in the oven preheated to 200°C for at least 30 minutes until the bread is ready.
Remarks: I think this bread needs more salt, cause a pinch just doesn’t make a difference. Probably it would be better to add about a teaspoon of salt after the overnight rise.
Result: Very crumbly and very oaty! Something to chew on for the breakfast – will substitute a bowlful of hot oatmeal! This bread has the most of the oatmeal flavour and texture out of the three recipes I’m sharing with you.
Our next recipe (in the chronological order as I baked it) for oat-lovers is although an yeast one will actually require more effort from your side cause it has all the braiding and the ‘seeding’ to it. So here’s an American oatmeal bread recipe:
Crunchy Seed Braid adapted from www.ashaggydoughstory.com (originally adapted from King Arthur Flour) will make a super seed-loaded braid. Go to the link to see the entire recipes and all the helpful remarks (or go straight to the source recipe).
My changes: No surprise that I decided to load this bread up even more with the grains and bran, adding more wholewheat flour and using 4-grain cereal (rye, oats, wheat and barley flakes) instead of grains blend. And the dry milk one buys here in Russia is definitely far from being nonfat… I left my dough rising for more than the indicated 90 minutes.
Remarks: I made a looooong braid but as the author suggests you can make a shorter and probably softer version. I did not use the damp towel method, but instead immersed the dough ropes in the water (as I saw done at the Greek bakery) and then sprinkled seeds on top. Whatever method you use, this bread will in any case have lots of seeds inside!
Result: Seed-overload 🙂 A bit too dry – which is a natural consequence of so many seeds, of course. The oats do not have a very particular effect on this bread but add to the overall crunchiness. Very good breakfast option!
And finally the Scottish oatmeal bread recipe. There’s Irish Soda bread and there’s at least two Scottish recipes that I know which ask for oatmeal – those thin oatmeal cookies and these super-quick bread rolls:
Baps, Scottish Morning Rolls adapted from www.lavenderandlovage.com will make the most flavourful buns you ever take out of your oven! Although I tweaked them up a bit, this is yet another recipe for the oatmeal fans. Visit the original website to see the entire recipe.
My changes: As I was lazy enough to ground more oatmeal, I used the already grounded barley flakes + oat bran. I did not use milk, instead recycled water from cooking millet.
Remarks: You will get a whole tray of buns but as they are pretty small and what’s more important pretty tasty, you might consider doubling the recipe. I’m also quite sure this dough will work well as a more healthy pizza dough or pie dough. When the dough rises it might look a bit too ‘grainy’ but once baked and sliced, the rolls are super-soft, so I guess the same will apply if you use the dough for pizza or pies.
Result: These baps are super flavourful when they are just out of the oven, filling your kitchen with a bakery-like atmosphere. And with all that they are also super easy and fast! It’s thus quite fair to call them morning rolls as you might make them before breakfast (well, in theory 🙂 The oat texture is not very distinct but these rolls are no doubt more ‘interesting’ texture-wise than their all-purpose flour counterparts.