Oatmeal bread. Homemade oatmeal bread

I never thought that I would bake bread. I always thought that Moscow loaves were the most delicious, until I tried the homemade version. Now I also have sourdough, on which I bake brown bread. Learning how to make bread for toast is not difficult at all. And you can even use the whey that remains after making homemade cottage cheese.

Oatmeal bread I don't buy bread anymore: it's not difficult to make it at all, the main thing is to want it and not be lazy. Then everything will work out. It's a fun and exciting process! Those who want to learn how to bake can start with this Finnish recipe: even a beginner can do such bread. It turns out amazingly delicious! The loaf has a pleasant smell and does not get stale for a long time!

NECESSARY:

2.5 st. water
25 g fresh yeast (8-10 g dry)
4 tbsp. wheat flour
2 tbsp. oatmeal
2 tsp salt
2 tbsp. l. molasses (honey, maple syrup, brown sugar)
Flavored parsley oil (for brushing bread after baking)

HOW TO COOK:

1. Mash yeast (if fresh) with molasses and dissolve in a small amount of warm water, add the rest of the water and oatmeal. Let the mixture stand for 20 minutes for the flakes to swell. . * If the yeast is dry, then it is more difficult to dissolve in water. Be patient, dissolve them well in a small amount of warm water, then add the molasses, oatmeal and the remaining water.

2. Add flour, salt. Mix well - you will get a soft dough. Place in a warm place until the dough doubles in size (about 1-1.5 hours).

3. On a floured board, divide the dough in two, shape into round or oval loaves and place them on a baking sheet lined with baking paper. Cover with a towel and leave to proof in a warm place for another 20-30 minutes.

4. Preheat the oven to 200°C with an empty baking sheet.

5. Slash the top with a sharp knife. Carefully transfer the bread, along with baking paper, to a hot baking sheet and place in the oven. Bake 30 minutes.

6. Remove the bread from the oven, place on a wire rack and cool. The bread must be cold. Bread is not recommended to be cut hot, the crumb sticks together, sticks to the knife and the bread is not cut, but crumpled.

7. Spread flavored butter on slightly warm bread and serve.

* Instant cereal is soaked for 20 minutes.
If oatmeal is natural, then chefs advise soaking them overnight.

BY THE WAY: Flavored butter is very easy to make. Wash a bunch of parsley, dry it and beat with a blender with 50 g of butter, adding a pinch of salt. Wrap in cellophane, roll into a cylinder and freeze. Cut off pieces as needed.

Oatmeal is known and appreciated all over the world. Its useful and healing properties have conquered more than one heart, because it is a storehouse of vitamins and minerals that are beneficial to the health of the body. Therefore, other products made from this cereal are no less valuable. One of these is considered oatmeal bread - the unique composition of which allows it to be used for dietary purposes, and even for medical purposes. Many housewives do not trust the store product and are happy to cook it at home, where it turns out to be much tastier and healthier.

A bit of history

Oats are considered one of the most unpretentious plants, thereby gaining fame in European countries, in North and South America, China and Mongolia. Oats grow in a variety of natural conditions, so for a long time they formed the basis of a nutritious diet in countries with a harsh climate. It was valued much more, which had less stable properties and was too tender to survive in such weather. Some of the northern provinces of China and Mongolia are considered the ancestors of the cultivation of oats. In European latitudes, it appeared much later than other cereal crops, but immediately won the hearts of consumers due to its healing and gustatory qualities. This is also evidenced by the fact that even the healers of ancient Greece repeatedly used this cereal for medical purposes.

According to historians, the inhabitants of Great Britain were the first to cook from oatmeal. This is evidenced by the ancient English chronicles of the end of the 8th century. They talked about amazing oatmeal cakes and described the recipe for their manufacture. Since then, for many years, these cakes, along with the famous oatmeal, have formed the basis of the diet of the inhabitants of Ireland, Scotland and Wales.

Today, oatmeal is used as food by people all over the world. It is popular due to its nutritional composition, which allows to saturate the body with vigor and energy, and also because of its healing properties. Oatmeal bread is made from three types of flour: wheat, oatmeal and rye. Which makes it even tastier and healthier. And cooked at home, such a product will be simply indispensable for the nutrition of the whole family.

Chemical composition and nutritional value

Oatmeal bread is valued due to its beneficial vitamin and mineral composition. It contains almost the entire range of vitamins: this is (,), and - the vitamin of youth and beauty, and, and. Most of it is vitamin B1 - almost 27% of the norm, B2 - almost 13%, B9 - about 22% and vitamin PP - about 16% of the daily requirement of the body.

The mineral complex is represented by:

• - 142 mg;
• - 66 mg;
• - 37 mg;
• - 447 mg;
• - 126 mg;
• - 2.7 mg;
• - 0.94 mg;
• - 209 mcg;
• - 24.6 mcg;
• - 1.02 mg.

The main components are sodium - about 34%, phosphorus - about 16%, iron - 15%, manganese - 47%, copper - almost 21% and selenium - almost 45% of the norm.

Useful properties of bread

Oat bread is considered a dietary product, as it contains a large amount of fiber, which cleanses the body and improves its metabolic processes. It also contains easily digestible protein.

Due to its high energy value, oatmeal bread charges the body with vitality and energy for the whole day. Dietary fiber, which is part of the product, has a positive effect on the functioning of the gastrointestinal tract, removes harmful and dangerous toxins and slags from the body. It is good to use it to relieve the symptoms of an alcohol hangover. It absorbs harmful substances and poisons that have entered the stomach with drinking, and will help get rid of toxic poisoning. This bread is also useful for those suffering from diabetes, as eating it can normalize insulin levels and lower blood sugar levels. Copper contained in bread is a full-fledged participant in the process of saturating the tissues of the human body with oxygen. Due to this, regular use of it has a good effect on the functioning of the cardiovascular system.

The dangers of oatmeal

Many people believe that eating bread inevitably leads to weight gain. But it is not so. Extra pounds depend in a large way on how much product we eat. For an adult healthy person, the daily norm is 300-350 grams of bread. If you stick to this amount, then weight gain definitely does not threaten. Also, undoubtedly, the set of kilograms is affected by what bread is used with. After all, it is often used as the basis for sandwiches with butter, sausage or pate, which in themselves are fatty and high-calorie foods. If you do not get carried away with excessive consumption of oatmeal bread, then it will not cause any harm to the body.

Application in cooking

Oatmeal bread is great to eat with a variety of vegetables. Fried and baked types of vegetables will also be good. The most common bread is with soups, various first courses, as well as with a variety of dairy products. You can also use it as a base for sandwiches, and also eat boiled or boiled with it. Fatty meats in combination with this product can cause excessive secretion of gastric juice, which in turn will lead to heartburn and burning in the stomach.

Making oatmeal bread at home

Nowadays, when technological progress has stepped far forward, baking bread is as easy as shelling pears. Especially if you use such modern devices as a bread machine or a slow cooker for baking.

To make oatmeal bread you will need:

• milk - 280 grams;
• vegetable oil - 1 tablespoon;
• sugar - 2 tablespoons;
• salt - 1.5 teaspoons
• wheat flour - 250 grams;
• oatmeal - 100 grams;
• oatmeal - 50 grams;
• dry baker's yeast - 1.5 teaspoons.

Pour warm, vegetable oil into the capacity of the bread machine, and. Then sprinkle in the sifted flour. To achieve the best result, it is recommended to mix two types of flour before falling asleep. Add there and . Make a small well in the flour and pour the required amount into it. Select the mode for the bread machine "Basic". Approximate baking time is about three and a half hours. The color of the crust is medium. When kneading the dough, you need to follow the formation of the mass and, if necessary, add wheat flour. After the end of the program, carefully remove the hot freshly baked bread, cool and serve.

The same recipe can be used to make delicious oatmeal bread in a slow cooker and in the oven. To do this, you just need to knead the dough and then send it either to an oven preheated to 220 degrees, or put it in a slow cooker on the “Baking” program for 2 hours.

Also, for baking delicious bread, rye flour or whole grain cereals are often added, as well as various additives that give the product a piquant and peculiar taste. It can be various seeds, grains, flakes and so on. Those who are not indifferent to sweets can be used for baking.

How to eat bread

The most important thing to remember is its compatibility with other products. For example, it is better to eat meat without bread at all, and any vegetables, on the contrary, will go well with its various types. If you do not follow such simple rules in the use of this product, then you can easily get quite unpleasant problems with the digestive system.

Moldy bread should not be eaten. Often, the area overgrown with mold is cut off, thinking that by doing so they got rid of the problem. But this is far from the case, because at its core, mold is a fungal infection. Their imperceptible thin threads are able to penetrate quite far. And if such spores enter the human body, they can cause severe food poisoning, as well as lead to intractable diseases of the respiratory and circulatory systems.

conclusions

Oatmeal bread is a valuable and healthy product, famous for its medicinal qualities. It is very useful in fasting, as it nourishes the body with minerals and vitamins necessary for human life, and also fills it with vitality and energy. Due to its healing composition, this product helps to cleanse the body of the action of harmful toxins and dangerous toxins, and is able to neutralize the side effects of drinking alcohol. Daily consumption of oatmeal bread will help normalize the functioning of the cardiovascular system, regulate the level in the body.

This dietary product is recommended for people who want to get rid of extra pounds, or lead a healthy lifestyle. Since the fiber, which is part of it, improves metabolic processes in the body and speeds up metabolism, and it also contributes to the easy absorption of carbohydrates. Proper use of bread will not bring absolutely no harm to the body, but excessive appetite will undoubtedly lead to overweight and problems of the gastrointestinal tract.

What if your kids don't like oatmeal? She's so helpful! I suggest you switch to oatmeal bread! Very easy to prepare, and oatmeal is known for its cleansing effect on the body (due to its high content of dietary fiber). In general, not only very healthy bread, but also incredibly tasty! Soft inside, with a delicious crispy crust.

Publication author

Author and founder of the website project - a culinary portal about simple and delicious food. With the help of the site unites all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and translates her culinary knowledge into recipes. Every day he tries to make this project even more convenient and interesting. Mom of Anya and Kirill.

• Recipe author: Olesya Fisenko
• After cooking, you will receive
• Cooking time: 120 min

Ingredients

• 250 gr. oat flour
• 800 gr. wheat flour
• 550 ml. water
• 1 tsp salt
• 50 gr. brown sugar
• 2 tbsp vegetable oil
• 11 gr. instant dry yeast
• 20 gr. oat flakes

Cooking method

Sift flour into a large bowl. Since oatmeal contains very little gluten, it should be no more than 1/3 of the total flour in bread. Add salt and sugar. The dough loves sugar, but doesn't like salt, so you don't need much salt.

Add yeast (I use Saf-moment dry quick-acting baker's yeast) and vegetable oil.

Pour in warm water (40-43 degrees) in portions and knead the dough.

Here the dough needs to be "felt": it should become soft, elastic. So that it does not stick to your hands, you can grease them with vegetable oil. Add water in portions, if you feel that the dough is already elastic - no more water is needed.

Roll the dough into a ball and put it in a warm place covered with a towel. The dough loves silence and warmth, so we wait in a good mood when it increases by 2-3 times (it took me 35 minutes).

Knead the dough carefully.

And let it rise again. From this amount of dough, I get 3 loaves, part of the dough can be frozen. Before use, it will need to be completely thawed and put in a warm place for an hour and a half.

Sprinkle a baking sheet and baking dish with a little flour and lay out the dough in the shape of a loaf. With a sharp knife, you can make oblique cuts so that the dough does not burst.

Beat the egg and grease the loaves with it (you can grease with milk or water, then the crust will turn out to be less dense).

Sprinkle oatmeal on top and place in preheated oven for 40 minutes.

Bake at a temperature of 200 degrees, then take out the bread and put it on a wire rack to cool.

The bread turns out to be very fragrant, if desired, finely chopped green onions can be added to it at the stage of kneading the dough.

Bon appetit!

I love this recipe very much, because it is not tiring, light, and the bread turns out just wonderful - airy, porous, healthy, with a very pleasant aroma and taste characteristic only of oatmeal bread. Try it! You'll like it!

For the recipe you will need:

330 g flour of the 1st grade (you can use the highest or a mixture of the highest grade and whole grain)

55g oatmeal (I used oatmeal that takes 5 minutes to cook)

35 g milk

25 g vegetable oil

0.5 teaspoon dry instant yeast

COOKING:

Soak oatmeal in 100 g of water (from the general norm) and leave to swell for 20 minutes.

Mix flour with salt and dry yeast (I remind you that instant yeast does not require pre-soaking and is added directly to the flour, if you use dry active yeast or fresh, they must first be dissolved in a small amount of water from the general norm and checked for germination).

Make a hole in the center. Add milk and honey to the well and stir until completely dissolved (you can prepare the solution in a separate container).

Pour in vegetable oil.

Mix all the ingredients collected in a bowl and, gradually adding water, knead the dough of medium consistency (not dense with flour, but not too soft, which will keep its shape well, not spread, not spread, and will not actively stick to your hands) .

Knead the kneaded dough very carefully and carefully until it is smooth and homogeneous.

Lubricate the bowl with vegetable oil, lay out the dough, cover and leave warm for 1 - 1.5 hours.

Punch down the risen dough, put it on the table and carefully knead for another 2-3 minutes, and then round, cover and leave warm for another 1.5 hours.

Place the dough that has risen a second time on a floured desktop (upside down). Very carefully stretch into a layer more or less uniform in thickness.

Form a loaf. To do this, fold the edges of the dough to the center, and then fold in half.

Work and roll up the seam.

Place the shaped loaf on a sheet of baking paper dusted with flour.

Sprinkle flour on top, cover and keep warm to proof. The proofing time is very dependent on how much the dough has risen during the second rise and how much it has been kneaded during the formation of the loaf and therefore can range from 40 minutes to 1.5 hours. During the proofing process, the dough should approximately double in volume (compared to the original volume of the dough).

Before baking, lightly grease the loaf with water, make notches and sprinkle with oatmeal for decoration.

Bake in a preheated 220 C oven on a pizza stone - bread until browned and dull. In the first 5 - 7 minutes with steam. If there is no stone, you can pre-heat a baking sheet and drag paper with bread onto it. For steam, you can either put a deep baking sheet on the very bottom of the oven, pre-heat it, and after planting the bread in the oven, pour a glass of boiling water there and immediately close the oven door, or periodically spray the upper shadows and walls of the oven. After the bread rises and only - just starts to blush, the remaining steam must be removed, for this, remove and remove the deep baking sheet with the remaining water and briefly air the oven.

Place the baked bread on a wire rack and let cool completely.

Enjoy your meal!

So the Petrov post began! And the first lean hero of my culinary topic is wheat-oatmeal bread in the oven. Or a loaf - whoever likes which form. In addition to the fact that you have to decide the question of the type - to bake bread or a loaf, you will also need to decide on the size - use the whole dough for one loaf or divide it into several parts. I settled on three small loaves! 😉

You can use a convenient form if you have one available. For example, I baked in a Teflon cake pan. Or you can just form a loaf and put the dough on a baking sheet - this is how I baked. Choose the option that suits you!

When kneading, I used dry yeast, but you can also take fresh ones, just in this case, mix them not with flour, but dilute them in water. If desired, you can make the loaves sweet. But I like such products much less, so my bread is unsweetened. By the way, the fact that yeast needs sugar to rise is a prejudice. They work great without it. Therefore, in such pastries, I do not even add the notorious 1 teaspoon.

Well, now about oatmeal. In my opinion and taste - it is wonderful! I used finely ground whole grains. From unrefined grain, it is much more useful, because the most valuable and nutritious properties are found just in the shell. Here they are all preserved, which has the most positive effect on immunity, metabolism, and even on the condition and appearance of the skin! In general, I see no reason to bypass this useful flour. As for the taste - there is a certain bitterness. I like! And someone, maybe not ... Here the disputes are useless.

You can experiment with the proportions of the combination of oatmeal and wheat flour. So far, I have settled on the option when wheat is 1.5-2 times more than oatmeal. It turns out delicious! 😉 Ready?

I took the following products:

• whole grain oat flour - 180 g
• wheat flour - 320 g
• dry yeast - 1.5 tsp (or 25 g live)
• sunflower oil - 6 tbsp.
• filtered water - 200 ml
• salt - 1 tsp
• Spanish seasoning - 0.3 tsp (or other to taste)

So let's get started...

Sift oatmeal into a mixing bowl. If yours is not finely ground, like mine, then you can not sift.

She added sifted wheat flour (250 grams, I have 2 cups), dry yeast, salt and seasoning. Thoroughly mixed the ingredients.

I poured in filtered water and 4 tablespoons of unrefined sunflower oil. If you prefer purified, use it.

When kneading, I added 2 more tablespoons of butter and 70 grams of wheat flour. You are guided by the situation, because the gluten of the flour may differ.
The dough was rolled into a ball, covered with a napkin and put in a warm place.

Every 20 minutes I kneaded the dough, and so 5-6 times. The dough is soft (if you do not fill it with flour), so it's okay if it sticks to your hands a little.

Divided it into three parts.

Grease parchment paper with sunflower oil. Each part was formed by an oblong bar. Laid out at a distance from each other, because they will increase quite a lot in volume. I made oblique cuts with a sharp knife.

Baked for 35 minutes at 200 degrees. If you are baking with one loaf, then increase the time by 15 minutes so that the bread has time to bake. Pierce with a wooden skewer - if dry, then you can take it out of the oven.

Delicious, soft homemade bread is ready! ;)

Such loaves can be eaten simply with tea and any other drink, salads, hot dishes, soups. On the second day, the loaf is no less tasty! ;) Although, I confess, only two pieces survived to it))

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