Oat loaf

Category: Yeast bread
Oat loaf

Ingredients

Fresh pressed yeast 10 gr.
or dry 1.5 tsp.
Flakes 115 gr.
Wheat flour, premium 385 gr.
Salt 1.5 tsp.
Sugar 2 tbsp. l.
Vegetable oil 3 tbsp. l.
Water 230 ml.
Old milk (leaven, kefir ...) 100 ml.

Cooking method

  • Bookmark. On fresh pressed yeast - in dry liquid products: in a bucket of HP I dissolve yeast in warm water, add old milk (sour milk, yogurt, kefir, sourdough - this is a product of such a Belarusian type of kefir, but thicker, etc.). Suspended flakes "Hercules" (I use medium size # 2), flour, sugar, salt, vegetable oil on top.
  • On dry yeast: in dry liquid products: in a bucket of HP I pour dry yeast, flakes, flour, salt, sugar, pour warm water and milk.
  • Kneading: in a bread maker. I have a Panasonic-2501, program number 20 "Pelmeni". Kneading starts immediately without temperature equalization. We control the bun. The gingerbread man is dense, slightly sticky. After 20 minutes I stop the program.
  • The first proofing is in a preheated oven at 30-35 degrees until it doubles, it takes me 50-60 minutes.
  • We take out the dough from the bucket. Knead the dough, cut it in half with a knife and form the loaves.
  • Put it on a lightly greased baking sheet (where the loaves will lie), make cuts with a sharp knife, cover with a towel (I pack the baking sheet in a large plastic bag from the supermarket) and leave it on the heated oven on top for the second proofing. The second proofing is short, about 20 minutes.
  • Bake for 30 minutes in the oven at 180 degrees.

The dish is designed for

2 loaves x 400 gr.

Time for preparing:

3 hours

Cooking program:

Kneading in HP, baking in the oven

Note

The loaves are baked well, they are tender, fine-pored, with a very soft crust. They do not stale for a long time and retain their softness and taste. It tastes much better on pressed yeast. They are eaten very quickly. The main thing is not to spoil the figure.
Here is a photo of the loaves in a cut
Oat loaf

Natta de facto
Please tell me, can you bake bread according to this recipe in a Panasonic bread maker? If so, please write how. Thank you.
Bread
And also on the oat flour "Kudesnitsa" (sold in okeys and ribbons) there is a recipe for oat bread. It also turns out delicious. Recommend.
Bread
Thanks for this recipe. If someone uses other oatmeal flakes, please note that medium-sized flakes are used here, and not "oatmeal", since Hercules are thick flakes (barely flattened grain) and they may not get wet in the dough, remaining grains, and therefore the result will be completely different.
Brads
Quote: Natta de facto

Please tell me, can you bake bread using this recipe in a Panasonic bread maker? If so, please write how. Thank you.
It is possible in a bread maker completely. Here is the prescription
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=165069.0
Brads
Quote: Bread

And also on the oat flour "Kudesnitsa" (sold in okeys and ribbons) there is a recipe for oat bread. It also turns out delicious. Recommend.
I tried it with Garnets oat flour, I liked the taste less. I haven’t tried it with "The Wizard".
What are ribbons?
Brads
Quote: Brads

Please note that medium-sized flakes are used here, and not "Hercules", since Hercules are thick flakes (barely flattened grain) and they may not get wet in the dough, remaining grains, which means the result will be completely different
I also tried with the classic "oak" hercules. I got soaked, the result is slightly different, but also not bad.
I noticed the difference in yeast more, on fresh pressed it is much tastier, to put it mildly. Even the bun is completely different. The taste differs from bread with dry yeast, about the same as its own from the store)
Here is a photo of oatmeal # 2
Oat loaf
I tried it with No. 3, they are smaller, they creep into a splash imperceptibly. I liked # 2 more, as anyone
Oat loaf
Bread
Quote: Brads

I tried it with Garnets oat flour, I liked the taste less. I haven’t tried it with "The Wizard".
What are ribbons?
Lenta is such a hypermarket chain. They probably don't exist in Moscow. 🔗
Brads
Quote: Bread

Lenta is such a hypermarket chain. They probably don't exist in Moscow. Oat loaf
tara2012
excuse for my denseness, the question is: - \ and how is the shape of a loaf obtained in bread makers?
Brads
Quote: tara2012

excuse me for my denseness, the question is: - \ and how is the shape of a loaf obtained in bread makers?
In HP - nothing, only in the form of a HP bucket. In HP, only kneading, possibly the first proofing. The loaves are formed by hand and baked in the oven. I use a regular baking sheet, whoever has a hearth stone.
tara2012
:) reassured .. ATP, and then I think ... how I got out of the woods ... we, by the way, now have good discounts on hp, namely on panosonic. I'm thinking ..
Brads
Quote: tara2012

By the way, we now have good discounts on xp, namely on panoramic. I'm thinking ..
I didn’t choose HP, they gave me a present ... and that’s how it became a baker. I don’t know how in your city, our store bread practically ceased to be edible, especially after homemade
tara2012
the same situevina .. and with every rise in price, the quality is getting worse. began in Kiev, however, to produce an unusually tasty "Bialowieza". but this is in Kiev. in Poltava opened a production-called "living bread". it's not very tall .. but the taste is amazing. "the music did not play for a long time ...." and bread is my weakness, for a long time ... almost my own specialty-OP, TECHNOLOG
Brads
Quote: tara2012

and bread is my weakness, for a long time ... almost my own specialty-OP, TECHNOLOG
feel free to buy. For a year and a half I have not regretted the purchase. the quality is guaranteed by its handles. the only negative is "death to the figure". just pick up normal flour, our quality is very different. Yeast - first you can fill your hand on dry, then go to pressed - the taste is incomparable with dry.
Vasilisa VV
Quote: Bread

And also on the oat flour "Kudesnitsa" (sold in okeys and ribbons) there is a recipe for oat bread. It also turns out delicious. Recommend.
Is it chocolate bread? It turns out, probably a sweet bun?

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