Oatmeal bread: the recipe

Name: Oatmeal bread
Cook time: 31 min
Total time: 12 h 26 min
Yield: 2 pieces of 510 g
Ingredients: 366 g Wheat flour; 122 g Wheat flour; 305 g Water; 54 g Milk; 11 g Salt; 37 g Mixed seed oil; 37 g Honey; 81 g Rolled oats; 3.6 g Yeast

Oatmeal bread, perfect for breakfast, soft as a cloud.

The bread turns out lightly sweet and soft, very light and with a clean flavour that wins you over from the first bite.

Thanks to its versatility, besides breakfast it can also be used for good sandwiches or simply enjoyed on its own.

This recipe is freely inspired by, or adapted from, a formula by Master Jeffrey Hamelman.

At a glance

Method: Straight dough, without autolyse
Mixing: Stand mixer

Number of pieces: 2
Weight per piece: 510 g
Dough weight: 1015 g
Total dough weight: 1020 g

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Ingredients

Quantities for 2 pieces of 510 g, kitchen at 20 °C

Wheat flour (0, W290)366 g
Wheat flour (Whole wheat, W240)122 g
Water305 g
Milk54 g
Salt11 g (a teaspoon and a half)
Mixed seed oil37 g
Honey37 g
Rolled oats81 g
Yeast3.6 g

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

Prepara i fiocchi d'avena (vedi note) (8 hours)
Weigh the ingredients and knead (35 min)
- Use water at 21 °C
Add all the other ingredients to the soaked oats and mix to a moderate gluten development.
End of mixing, start of bulk rise (at room temperature) (2 hours)
Fold the dough once, after the first hour of bulk fermentation. As an alternative to the two hours at room temperature, you can let the dough mature overnight in the fridge.
Reinforcement fold 1 of 1
Divide/shape: weigh and form the pieces (5 min)
- The piece weight depends on the pan: About 510 g (18 oz) for an 8-by-4-by-2½-inch pan, 1.5 lb (0.68 kg) for a larger 9-by-5-by-2¾-inch one. For freestanding loaves baked on a baking stone, divide into any weight you like; you can also make rolls of about 85 g (3 oz).
- Preshape the pieces lightly into rounds, place them on a lightly floured work surface and cover with plastic. Once the dough has relaxed enough, shape into blunt cylinders for the pan, or into round loaves or rolls as chosen.
- For a decorative finish, dampen the surface (with a wet cloth or by misting it) and press it into a tray of rolled oats.
- Cover with baker's linen and plastic so that air currents don't crust the surface.
Start of proofing (at room temperature) (1 h 15 min)
About 1 to 1h30 at 24 °C.
Ready to cook
Times are calculated for 510 g loaves (the small pan): With the larger 0.68 kg pan, total baking time goes up to 36-40 minutes.

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Baking

- conventional oven, with steam
- Overall temperature: 240 °C
- Time: 15 minutes
- Normal steam. The milk, honey and oil bring a lot of colour to the crust.
- conventional oven, without steam
- Overall temperature: 225 °C
- Time: 16 minutes
- Lower the temperature to finish the bake in a receding oven.

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Soaking the oats: Put the rolled oats in a bowl. Pour over them a quantity of water equal to their own weight, taken from the recipe's total water, stir to combine and cover with plastic wrap.
Let them soften overnight at room temperature: Add the rest of the water the next day, when mixing.

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