The decision to bake homemade bread may seem like an impossible task, but this is only at first glance. If you have proven bread and a little enthusiasm, you will definitely succeed. Bread with oatmeal and whole wheat flour adds value and flavor to this bread. You can add a little bran, flax seeds and pumpkin or sunflower seeds to the dough. While baking, there is an unimaginable aroma in the kitchen that is impossible to resist and rarely can anyone wait until the bread has cooled down to start eating it. We usually cut it hot, but with butter, it just melts in your mouth. According to this recipe, bread is baked quite quickly and easily, especially in a bread machine or slow cooker, and it turns out much tastier than in the store. Step-by-step preparation of oat bread in the oven with photos will be your assistant in this culinary matter.

Ingredients for making oat bread in the oven

Step-by-step preparation of oat bread in the oven with photos

1. Separate 100 g of water from the total amount of water, boil it and pour it over the oatmeal. The recipe is for one loaf of bread.
   
2. Mix dry ingredients in a separate bowl. Combine flour, salt, yeast, mix. If you use premium flour, then replace a third of the flour with whole grain flour.
   
3. Add vegetable or melted butter, honey and milk to the cooled oatmeal, stir.
   
4. Combine oatmeal mixture with dry ingredients. Knead soft dough. You can put it on the table and knead it with your hands.
   
5. Cover the dough with cling film and leave to ferment for 1.5 hours.
   
6. Then knead for another 2 minutes and set aside again for 1.5 hours. The dough should double in size.
   
7. Place the expanded dough on the table; you no longer need to knead it so that gas and air bubbles remain in the dough.
   
8. Roll the dough into a roll to fit the mold. Bread can also be baked in loaf form on a baking sheet.
   
9. Sprinkle the table with oatmeal and roll the future bread in it.
   
10. Place the dough into a greased loaf pan.
    
11. Let the bread rise for 40-60 minutes. The dough should approximately double in size.
    
12. Preheat the oven to 200 degrees and bake the bread for 50 minutes.
    

Oatmeal bread is served with first courses or used to make sandwiches. Bon appetit!

Oatmeal is known and appreciated all over the world. Its beneficial and medicinal properties have won 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. Oatmeal bread is considered one of these - 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-bought product and are happy to cook it at home, where it turns out much tastier and healthier.

A little history

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

According to historians, the people of Great Britain were the first to think of cooking with oatmeal. This is precisely what ancient English chronicles from the end of the 8th century testify to. They talked about amazing oatmeal cakes and described the recipe for making them. Since then, for many years, these scones, along with the famous oatmeal, formed the basis of the diet of the inhabitants of Ireland, Scotland and Wales.

Today, oat bread is used as food by people all over the world. It is popular due to its nutritional composition, which allows you 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, oat and rye. Which makes it even tastier and healthier. And when prepared at home, such a product will be simply indispensable for feeding the whole family.

Chemical composition and nutritional value

Oatmeal bread is valued for 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. The majority are vitamin B1 - almost 27% of the norm, B2 - almost 13%, B9 - about 22% and vitamin PP - about 16% of the body's daily requirement.

The mineral complex is presented:

• – 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

Oatmeal 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, oat bread charges the body with vivacity and energy for the whole day. The dietary fiber included in the product has a positive effect on the functioning of the gastrointestinal tract and removes harmful and dangerous toxins and waste from the body. It is good to use it to relieve the symptoms of an alcohol hangover. It absorbs harmful substances and poisons that enter the stomach with drinking and will help get rid of toxic poisoning. This bread is also useful for those suffering from diabetes, since eating it can normalize insulin levels and lower blood sugar levels. Copper contained in bread is a full participant in the process of saturating the tissues of the human body with oxygen. Thanks to this, regular use of it has a good effect on the functioning of the cardiovascular system.

Harm of oat bread

Many people believe that eating bread inevitably leads to weight gain. But it is not so. Extra pounds depend largely on how much product we eat. For a healthy adult, the daily norm is 300-350 grams of bread. If you stick to this amount, then there is definitely no risk of weight gain. Also, undoubtedly, what you eat with bread also influences your weight gain. After all, it is often used as a basis for sandwiches with butter, sausage or pate, which themselves are fatty and high-calorie foods. If you do not get carried away with excessive consumption of oat bread, then it will not cause any harm to the body.

Use in cooking

Oatmeal bread is great to eat with a variety of vegetables. Fried and baked types of vegetables will also be good. Bread is most commonly used 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. Fatty meats in combination with this product can cause excessive secretion of gastric juice, which in turn will lead to heartburn and a burning sensation in the stomach.

Making oat bread at home

Nowadays, when technological progress has stepped far forward, baking bread is easier than ever. Especially if you use modern devices such as a bread machine or multicooker for baking.

To make oat 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 bread machine container. Then add 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 depression in the flour and pour the required amount into it. Select the “Basic” mode for the bread machine. Approximate baking time is about three and a half hours. Crust color is medium. When kneading the dough, you need to monitor 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 prepare delicious oat 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 multicooker on the “Baking” program for 2 hours.

Also, to bake delicious bread, rye flour or whole grain cereals are often added, as well as various additives that give the product a piquant and unique taste. These can be various seeds, grains, flakes, and so on. For those who have a sweet tooth, it can be used in baking.

How to eat bread correctly

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

Moldy bread should not be eaten. Often the moldy area is cut off, thinking that this has eliminated the problem. But this is far from true, because at its core, mold is a fungal infection. Their imperceptible thin threads can 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 system.

conclusions

Oatmeal bread is a valuable and healthy product, famous for its medicinal qualities. It is very useful during fasting, as it nourishes the body with the minerals and vitamins necessary for human life, and also fills it with vital energy and a charge of vivacity. Thanks to its healing composition, this product helps cleanse the body of harmful toxins and dangerous toxins, and can neutralize the side effects of drinking alcohol. Eating oat bread daily will help normalize the functioning of the cardiovascular system and regulate the level in the body.

This dietary product is recommended for people who want to get rid of extra pounds or who lead a healthy lifestyle. Since the fiber included in its composition allows you to improve metabolic processes in the body and speed up metabolism, and it also contributes to the easy absorption of carbohydrates. Proper consumption of bread will not bring absolutely any harm to the body, but excessive appetite will undoubtedly lead to excess weight and gastrointestinal problems.

Homemade oat bread is not just tasty, but also incredibly healthy. It contains valuable vitamins and microelements. In terms of its qualities, it is as close as possible to products made from whole grain flour. Therefore, it can be consumed with health benefits and without much damage to the figure.

Multicooker option

Using this device greatly simplifies the cooking process. Therefore, you can often pamper your family with lush and fragrant homemade baked goods. To make delicious and healthy oat bread, you will need:

• 580 grams of high-grade wheat flour.
• 30 milliliters of any vegetable oil.
• 100 grams of oatmeal.
• 420 milliliters of drinking water.
• A tablespoon of dry yeast.
• 40 grams of flaxseed.
• A tablespoon of sugar.
• A pinch of salt.

If you don't have flaxseed on hand, you can easily replace it with one obtained from sunflower or sesame.

Sequencing

In a large bowl, combine oatmeal, sifted flour, dry yeast, salt and lightly toasted seeds. Add 20 milliliters of vegetable oil and filtered water, preheated to room temperature, to the resulting mixture. Mix all this by hand or using a food processor.

The resulting dough, which is quite soft and does not stick to your hands, is placed in a multicooker bowl, greased with the remaining vegetable oil. Cover the device with a lid and start the “Yoghurt” program. After an hour, the dough will rise enough that you can safely proceed to further steps. Without opening the device, you need to change the program and set the timer. Prepare oatmeal bread in a multicooker operating in the “Baking” mode for about an hour and a half. The time may vary depending on the power and model of the device. Remove the browned loaf from the slow cooker and cool on a wire rack.

Option in a bread machine

Using this recipe, you can prepare soft and fragrant baked goods relatively quickly. To make healthy and tasty oat bread, you need to stock up on all the necessary products in advance. To knead the dough you will need:

• 300 grams of oatmeal.
• 450 milliliters of drinking water.
• One and a half teaspoons of salt and sugar.
• 350 grams of white wheat flour.
• spoons of fast-acting yeast.
• 200 grams of rye flour.
• 3 tablespoons of any vegetable oil.

Process description

First of all, you need to tackle the oatmeal. They are poured with 400 milliliters of boiling water and left to swell. In a separate bowl, combine sugar and yeast. All this is poured with 50 ml of heated water and put in a warm place.

After about a quarter of an hour, put the swollen oatmeal and the suitable dough into a bread machine, greased with vegetable oil. Both types of sifted flour are poured there and the dough is kneaded. Oatmeal bread is cooked in a bread machine for three and a half hours. After turning off the device, remove the product and cool it on a wire rack.

Oven option

Baking made using the technology described below has a pleasant taste and aroma. In addition, it has a delicate porous structure. To make fluffy and soft bread from oatmeal, go to the store in advance and buy all the required products. To knead the dough, you should have on hand:

• 250 grams each of wheat and oat flour.
• 350 milliliters of filtered water.
• 10 grams of salt and compressed yeast.

If you don't have oatmeal on hand, you can make it from oatmeal flakes. To do this, it is enough to process them using a regular coffee grinder.

Cooking algorithm

Two types of flour are combined in one large vessel. Add yeast there and grind everything well until crumbs are obtained. Then salt and water, heated to room temperature, are added to the resulting mass. All this is laid out on the work surface and kneaded intensively for at least a quarter of an hour.

Cover the finished dough with a clean napkin and put it in a warm place to proof. After about an hour and a half, it is placed on a cutting board dusted with flour, kneaded well and formed into a loaf. The prepared semi-finished product is covered with cling film and left for another hour. Then the loaf is transferred to a baking sheet greased with vegetable oil, deep cuts are made on top and sent to the oven. Oatmeal bread is prepared in the oven at two hundred and fifty degrees. After ten minutes, the temperature is reduced to 200 0 C and baked for another half hour. To ensure a crispy crust on the bread, just before putting it in the oven, lightly spray it with water.

Milk option

Baking made according to this recipe will not only be a pleasant addition to first courses, but also an excellent basis for sandwiches. Its delicious taste is loved by both adults and children. To prepare healthy and flavorful oat bread, you need to stock up on all the necessary ingredients in advance. In this case you will need:

• 100 grams of oatmeal.
• A couple of tablespoons of sugar and vegetable oil.
• 220 milliliters of water.
• A teaspoon of salt.
• 410 grams of wheat flour.
• 100 milliliters of fresh milk.
• 1.5 teaspoons dry yeast.

Cooking technology

This recipe involves using a bread machine. Therefore, the dough will be kneaded in it. Warm milk and warm water are poured into the bowl of the device. Following them, vegetable oil, sifted flour, salt, yeast, oatmeal and sugar are sent there. After the first kneading, be sure to check the density of the resulting dough. In appearance it should resemble an elastic and moderately dense lump.

Then cover the device again with the lid, activate the “Basic” program and select the desired crust color. After three and a half hours, the finished product is removed from the bread maker and slightly cooled on a wire rack. It is advisable to cut it only after it has completely cooled.

Oatmeal bread: recipe from yeast-free dough

This option allows you to quickly prepare aromatic baked goods. It is good because it does not involve the use of yeast. Bread made in this way has a porous and fluffy structure. It can be used even by those who are diligently struggling with excess weight. The composition of the dough used for baking such products includes:

• A glass of wheat flour.
• A couple of tablespoons of natural liquid honey.
• A glass of instant oatmeal.
• A tablespoon of baking powder.
• A glass of fresh cow's milk.
• A teaspoon of salt.

Additionally, you will need a small amount of vegetable oil. Of course, it is better if it is olive, but it is quite possible to limit it to sunflower.

In one bowl combine ground oatmeal, salt, baking powder and sifted wheat flour. Natural honey, vegetable oil and heated milk are poured into a separate bowl. The resulting liquid is sent to a container with bulk ingredients and kneaded intensively. When the dough stops sticking to your palms, put it in a mold greased with vegetable oil and put it in the oven. Bread is baked at two hundred degrees. After about half an hour, the degree of readiness is checked using an ordinary toothpick and, if necessary, returned to the oven. The fully baked product is slightly cooled on a wire rack and cut into portions. It is more convenient to do this with a special knife with a grooved blade. This rosy and fragrant homemade bread goes well with both first and second courses. And if desired, you can make delicious sandwiches from it.

I am glad to welcome all guests who have visited my kitchen!

I continue the topic of how to make homemade bread in the oven. On my website there are already recipes for bread, both white and rye with malt. Today I propose to bake rye bread with oatmeal.

Baking, as you know, fills our home with a special aroma of comfort and well-being; we always want to return to such a house (note to young wives).

Many housewives have already purchased a home assistant in the form of a bread maker, but even it does not always cope well with the task. I don’t have such a girlfriend, but at the same time I’m not upset at all. Baking homemade bread is not particularly difficult, if only you had the desire and, of course, an oven.

In order to bake bread from rye flour, the recipe for which I offer you, we will need the following products.

INGREDIENTS

• Rye flour – 250 grams
• Wheat flour – 150 grams
• Oat flakes – 4 tablespoons
• Dry yeast - 2 teaspoons
• Purified water – 250 ml
• Vegetable oil – 2 tablespoons
• Granulated sugar – 1 tablespoon
• Table salt – 1 teaspoon

In order to bake homemade bread in the oven, we will spend about 2.5 hours, but this does not mean that you will be busy all the time. We will complete the task in 4 approaches, approximately 5-7 minutes each. The rest of the time can be devoted to any other activities.

HOW TO COOK HOMEMADE BREAD IN THE OVEN

As you can see from the list of ingredients for baking bread from rye flour, the recipe that I will now reveal to you, we will use two types of flour - wheat and rye. It is wheat flour that has the necessary gluten, so we add it to rye flour to achieve the expected result - soft, fragrant homemade bread.

And so our first approach - let's start the first batch. To do this, take 3-4 tablespoons of wheat flour, pour it into the bowl in which we will make the dough. Add dry yeast and granulated sugar. Mix all dry ingredients.

We heat the purified water to about 30 degrees (under no circumstances overheat, otherwise the yeast will not work). Make a well and gradually add water, constantly stirring clockwise.

Stir until the lumps disappear (a homogeneous consistency is obtained). Place in a warm place. This completes the first approach.

We leave it for a while so that our first dough rises (takes on this look).

This is necessary so that in the end our rye bread with oatmeal comes out fluffy, does not lose its taste and does not go stale for a long time. Personally, I eat this bread for three or even four days.

Second approach.

We lower the finished dough (mix) and begin to add to it a mixture of rye and wheat flour (pre-sifted and combined into one whole). Stir clockwise, bring the sour cream until thick and add oatmeal, mix.

Place it in a warm place again and let it rise. As a result, we get a second dough for bread made from rye flour.

Third approach.

Add salt and vegetable oil.

Add flour and stir with a spatula or fork (until the dough allows).

Then place it on a surface dusted with flour, and gradually add flour and knead with your hands.

After about 7-10 minutes we get the dough for homemade bread in the oven. Again we send it to a warm place, covering it with a napkin.

Leave until the dough rises. This may take 30-40 minutes.

Fourth approach.

Punch down the dough and form a loaf to about 2-2.5 cm in height. We make longitudinal cuts at the top.

Place on a baking sheet lined with parchment (grease the bottom of the future rye bread with vegetable oil).

Allow about 20 minutes to proof (in a warm place). We preheat the oven to 180 degrees and send our workpiece there. In about half an hour, rye bread with oatmeal will fill the whole house with its aroma. We take it out of the oven and immediately grease the surface with vegetable oil.

Calories: Not specified
Cooking time: Not indicated

Homemade baked goods with flax seeds have a pleasant nutty flavor and a fluffy, mottled crumb with contrasting flax seed flecks. For greater usefulness, part of the wheat flour is replaced with bran or whole grain flour, and rye, corn or oatmeal is added. Bread made from oatmeal and flax seeds in the oven at home does not go stale for a long time, and you can bake it several days in advance, giving it different shapes: rectangular loaves, round loaves, elongated loaves. Since the amount of gluten in such breads is less than in products made from premium white flour, it is recommended to bake in a mold rather than on a baking sheet. If there are no special baking dishes, a casserole with a flat bottom, glass and ceramic dishes suitable for the oven, or any baking dish with high walls will do. My recipe will help you bake this bread quickly and without any problems.

Ingredients:

- fresh yeast – 10 g;
- sugar – 1 tbsp. spoon;
- salt – 1 teaspoon;
- water – 200 ml;
- mustard oil (or any vegetable oil) – 2 tbsp. spoons;
- wheat flour – 250-270 g;
- oatmeal flour – 50 g;
- flax seeds – 1 tbsp. spoon.

How to cook with photos step by step

Pour salt, sugar and yeast, crumbled into pieces, into a bowl for preparing the dough.

Pour in a glass of water heated to a temperature warmer than room temperature. We measure out 100 grams of wheat flour (in the recipe the bread is baked from first-grade flour), pour it in parts into warm yeast water.

Stir, rub all large lumps of flour with a spoon. In terms of thickness, the dough for the dough will turn out like thick semolina porridge, it will be viscous, almost homogeneous. Cover the dishes and place in a warm place for 25-30 minutes.

This is what the dough looks like after half an hour. There will be few holes and air bubbles on the surface of the dough, but they will appear when stirring.

Pour oatmeal into the dough, stirred until smooth, and sift through 100 grams of wheat flour. We will add the rest during the dough kneading process).

Mix and moisten both types of flour. Add a tablespoon of flaxseeds.

Mix the dough again. It will be viscous, so you can immediately add a little wheat flour and pour in mustard oil (or any other oil you have).

Place the dough from the bowl on the table, gradually add the remaining flour and knead into a smooth, soft bun. We return it to the oiled dish, cover with a lid or thick cloth; the effect will be even better if covered with cling film. Let it rise in a warm place for about one hour.

After 40-45 minutes we check how the dough fits. If it has already increased well (three times), we do not hold it longer so that the gluten has the strength to rise the dough again.

Crimp along the edges, lift with both hands and transfer to a greased table. Mix the dough and transfer it to the mold. It will take 20-25 minutes to proof again; the dough should also be kept warm.






When it rises to the level of the sides or a little higher, we move it into an oven preheated to 200 degrees. Bake for 25-30 minutes on the middle level of the oven or move after 20 minutes to the upper level to get a more golden brown crust.




Let the finished bread rest from the heat for 10 minutes, then carefully remove it and cool completely on a wire rack or on a board under a towel. After baking, do not leave the loaf in a hot pan; the bottom and sides will become wet and damp. Slice and serve bread with flax seeds on oatmeal, preferably cooled, leaving for two to three hours after the oven. Happy baking and bon appetit!




Author Elena Litvinenko (Sangina)