Oat bread in a bread maker

Bread 527 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Oat bread in a bread maker
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Baking in a bread maker is not limited to making homemade bread. This assistant makes amazing dough, pies, muffins and even jam. But my today's recipe is dedicated specifically to bread in a bread maker - let's cook it with oatmeal. Crispy crust, very soft and airy crumb, pleasant aroma and delicate taste of this bread you should like!

By the way, you can cook this wheat bread with oatmeal not only in a bread maker - if necessary, the recipe can be easily altered for a regular oven. You make a traditional kneading for 10-15 minutes, after which you allow the yeast dough to stand for 2 hours with a single kneading. Bake tender oat bread in a preheated oven at 180 degrees for about 40-45 minutes (but always focus on your oven) at medium setting.

Ingredients

Directions

  1. The recipe for this tender and airy bread with a crispy crust includes water, milk, wheat flour, chicken eggs, oatmeal (Hercules), refined vegetable (I have sunflower) oil, fast-acting yeast, salt, granulated sugar. So, let's go through the foods that should be at room temperature. Wheat flour is suitable for both the highest and the first (my version) grade, take any oatmeal, but not instant (they have nothing useful in my opinion), chicken eggs - medium size (40-45 grams each), a teaspoon without a slide fast-acting yeast is 3 grams.
  2. In my bread maker, the following ingredients are provided: first liquid, then loose. If you have the opposite, follow the instructions. Pour warm water, milk, vegetable oil into a bucket and break a couple of chicken eggs.
  3. Now add the sifted wheat flour. I hope you understand that in the process of kneading the dough for bread, you may need a little more or less - it depends on its moisture content.
  4. Then add the oatmeal.
  5. And at the end, add salt, sugar and yeast. If it is hot in your kitchen (especially in summer), pour all these three ingredients into different ends of the bucket so that the dough does not have time to oxyderate.
  6. We choose the French bread program, time - 3 hours 50 minutes. The first batch of dough begins, which lasts 15 minutes. In the process, we monitor the state of the kolobok - it should be soft, gentle, but at the same time keep its shape and not spread. If the bun does not want to be gathered, add a little flour, since the moisture content of this product is different for everyone. We noticed that the bucket was clean, all the flour mixed into the dough. Now I do not advise you to open the lid, so as not to disturb the dough - it may fall off during the baking process.
  7. Exactly 3 hours 50 minutes after the start of the program, our assistant will squeak about the readiness of the bread.
  8. We take out the bucket and take out the bread. Cool it completely on its grate so that the bottom does not get wet. Ready oat bread is obtained with a weight of about 800 grams. My roof sagged quite a bit (or rather, it didn't even sag, but it turned out to be uneven), but this is due to the tenderness of the dough.
  9. When the oatmeal bread has cooled completely, you can cut and sample it. The crust turns out to be unusually crunchy, and under it there is a very soft and tender crumb.

Oat bread in a bread maker



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Baking in a bread maker is not limited to making homemade bread. This assistant makes amazing dough, pies, muffins and even jam. But my today's recipe is dedicated specifically to bread in a bread maker - let's cook it with oatmeal. Crispy crust, very soft and airy crumb, pleasant aroma and delicate taste of this bread you should like!

By the way, you can cook this wheat bread with oatmeal not only in a bread maker - if necessary, the recipe can be easily altered for a regular oven. You make a traditional kneading for 10-15 minutes, after which you allow the yeast dough to stand for 2 hours with a single kneading. Bake tender oat bread in a preheated oven at 180 degrees for about 40-45 minutes (but always focus on your oven) at medium setting.

Ingredients

Directions

  1. The recipe for this tender and airy bread with a crispy crust includes water, milk, wheat flour, chicken eggs, oatmeal (Hercules), refined vegetable (I have sunflower) oil, fast-acting yeast, salt, granulated sugar. So, let's go through the foods that should be at room temperature. Wheat flour is suitable for both the highest and the first (my version) grade, take any oatmeal, but not instant (they have nothing useful in my opinion), chicken eggs - medium size (40-45 grams each), a teaspoon without a slide fast-acting yeast is 3 grams.
  2. In my bread maker, the following ingredients are provided: first liquid, then loose. If you have the opposite, follow the instructions. Pour warm water, milk, vegetable oil into a bucket and break a couple of chicken eggs.
  3. Now add the sifted wheat flour. I hope you understand that in the process of kneading the dough for bread, you may need a little more or less - it depends on its moisture content.
  4. Then add the oatmeal.
  5. And at the end, add salt, sugar and yeast. If it is hot in your kitchen (especially in summer), pour all these three ingredients into different ends of the bucket so that the dough does not have time to oxyderate.
  6. We choose the French bread program, time - 3 hours 50 minutes. The first batch of dough begins, which lasts 15 minutes. In the process, we monitor the state of the kolobok - it should be soft, gentle, but at the same time keep its shape and not spread. If the bun does not want to be gathered, add a little flour, since the moisture content of this product is different for everyone. We noticed that the bucket was clean, all the flour mixed into the dough. Now I do not advise you to open the lid, so as not to disturb the dough - it may fall off during the baking process.
  7. Exactly 3 hours 50 minutes after the start of the program, our assistant will squeak about the readiness of the bread.
  8. We take out the bucket and take out the bread. Cool it completely on its grate so that the bottom does not get wet. Ready oat bread is obtained with a weight of about 800 grams. My roof sagged quite a bit (or rather, it didn't even sag, but it turned out to be uneven), but this is due to the tenderness of the dough.
  9. When the oatmeal bread has cooled completely, you can cut and sample it. The crust turns out to be unusually crunchy, and under it there is a very soft and tender crumb.

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