How to Make Farmhouse Oat Bread!

Hello everyone and welcome to another confectionery journey, where we relax and bake in the time we need. And today's recipe is a perfect comfort cake. I'm making my homemade oatmeal bread. This bread is something you can make on the same day. Therefore, it is not a fermented dough nor can it be used as an entrance. You can slice the bread in three and a half hours from the moment you start preparing it. But I'll show you the steps. When it comes to making bread, there are not many active steps. Kneading is the most active part, for a long time passive. So, have your stopwatch or stopwatch ready to start. This bread involves several whole grains. First, I'm using oats and then whole wheat flour. Now, I'm using whole oats in flakes here. And I like to use not the quick or instant cooking, but the normal one because the moment of hydration when you leave the oats in the sauce and how your bread absorbs the water is very important. So, I like to use oats in flakes. So, I have the total amount of oats in flakes measured here and two thirds of a cup of whole wheat flour. And what I'm going to do is leave this in the sauce first, so this will give volume to the oats. I have a little hot water just boiled. Don't worry, I'm not going to add the yeast to that now. So, I'm going to put my hot water. And you just want to stir to mix everything. And it will look like a pasty porridge. It's amazing how the oats absorb the water so quickly. But, at the same time, that little whole wheat flour inside this porridge is hydrating. And what is happening is that the protein strands inside this flour, through hot water and the yeast, will come together. And that will give some structure to this bread. I'm using oats, which is naturally gluten-free. I have whole wheat flour. I'm going to add a little bread flour later, but any chance to strengthen, especially because I'm not going to take three days to make this bread, time that also helps to promote the connection of the protein that is in the yeast when this bread ferments. So, this mixture is too hot to use now. Although oats and whole wheat flour at room temperature cool down the boiling water a bit, it's not enough for me to start working with the dough now. It's too hot. So, let it cool down for about 20 minutes. The main thing you need to remember is that yeast thrives in temperatures a little above body temperature. So, anything above 98 degrees Fahrenheit to 120 Fahrenheit. When you start to increase to 130, is when you run the risk of really killing the yeast. Although commercial yeast today is very difficult to destroy. The temperature is your friend and also your enemy at the same time when it comes to baking bread. So, we don't need to wait 20 minutes. And if you're cooking with me, and I strongly recommend that you do this with this recipe, every time I press the pause button, you press the pause button on the video and then continue after the time has passed. So, after 20 minutes, you can see that nothing has really changed. But the whole wheat flour absorbed the water and now I have a mixture that is really a little above body temperature. So, it must be between 105 and 110 degrees C. It is better to keep everything at room temperature or a little higher, and that's it. I have my instant yeast, which means I don't need to dissolve it in milk, but I can simply add it to the bowl. A little vegetable oil. My sea salt. And, by habit, I put it on the opposite side of the bowl where I add the yeast, so that there is no direct contact and just a touch of honey. Give the yeast something to nibble while it grows. It doesn't add much sweetness, so, if you want, you can leave it out. But I like that touch. This is a very rustic bread. That's why I call it farm bread. It must be sliced ​​and covered with butter and jelly. Okay, so I'm going to mix this up. You can use a mixer, of course, to make this dough, but only for you to have a sense of texture while working the dough with your hands and how it is manageable. That's how I wanted to mix it exactly by hand. So, you stir in the bowl until it gets a little too hard to handle and you don't see any big strip of flour there. So, it gets very sticky. And I take the strip out of the way. And this always happens when I'm mixing a dough with my hands. I like to measure all the flour, but I reserve a little because it's easier to handle and work while you knead the dough. Because if you add everything at once to the dough even before you start kneading it, it will be dense, hard and a little difficult to handle. Now, although it starts sticky, whenever possible, I can sprinkle flour knowing that I'm not adding a lot of flour to the recipe, which is very, very important. Okay, if you have one of these useful tools, this is a bench spatula or a bowl spatula, any of them will work. And now I'm going to start kneading the dough. And whenever I notice that it starts to get sticky, I can feel it. Just sprinkle more flour. And, in the end, when I finish kneading the dough, all this whole wheat flour will be incorporated. And I know I didn't add much. As a beginner baker, there is always the temptation to add more flour. The dough gets very sticky. I need to add more flour. Well, then you end up with a bread dough that doesn't grow in the oven because it has a lot of flour. There is no room. Or space to grow everything. And the action of kneading, I should explain that. I'm doing this without even thinking. When you are kneading your dough, if you are new to bread making, you move it away from you, bring it in your direction, then you fold it, and then you turn 90 degrees and keep that movement. It's very therapeutic. And you want to give yourself about 5 to 7 minutes with this process. If you're using a mixer, it takes a little less, but you can feel the dough changing. That's why it's fun to knead by hand. You can feel the dough changing under your hand as you exercise. So, it's getting a little sticky now. So, I'm going to add a little more flour. The ambient humidity, the amount of moisture in and out of the air can affect the amount of flour your bread absorbs. If it's a hot and humid day, there is already moisture in the flour and, or moisture in the air, but your flour also retains moisture. So, on a humid day, you may need to add more flour because there is a lot of moisture. And on a dry winter day. Well, just like our skin, hair and nails, the flour dries up a little and you may need to add less flour to the recipe or a little more moisture. That's why you see a lot of dough recipes asking for this variation, or at least be aware of it. I can definitely add a little more while I work here. Ready. I don't think I need to add more flour. I'll just make sure my dough keeps working until it's no longer sticky to the touch. Ready. See how it's cleaning my work surface? So, I know the flour was worked, but it's not sticky or sticky in my hands. So, I can stop sprinkling a little so it's easy to handle. And this is the point with this dough where you wait to let it grow for 90 minutes. So, you want to put it in a bowl, I prefer a clean bowl. You don't need to grease or grease the bowl. And here's one I made an hour and a half ago. Ah, when you roll out a bowl of noodle and smell the dough fermenting, it's a delicious smell. So, don't be afraid to pour the dough. And I'm going to use the whole wheat flour that's left over from the dough, because the bread dough starts to crumble. So, we're not ready to go to the oven yet. I'm going to use this bowl. I put my new dough in there and set it aside for 90 minutes. You'll notice that I took the dough out so that the bottom, the stickiest part, is facing up. Now I'm building a base and a top for the dough. This side has flour. I don't want to add flour to the top because now I'm going to punch the dough to shape it into a round shape. That makes a really big bread. So, I'll leave that to you. You have the option to divide it in two and make two smaller loaves, if you want. I'm going to choose the biggest one here. So, you flatten the dough a little and then turn it into a ball. But you put all these ends in one place right in the center. Here. This will be the bottom of your bread. So you turn it. And now what do you want to try to do? And this requires a little practice. It is to develop a firmness almost like a skinless skin on the top of the bread. And that helps to keep the shape round. If you don't do this step of folding the dough evenly, you can end up with a bread that, after baking, kind of jumps from one side or the other in an irregular way. So, this is the final step of turning the dough and then folding it. And I don't know if we can zoom this. When turning the dough, I use the palm of my hand. And you don't want a very flowery surface right now. And as I turn, I pull the dough and it kind of stretches at the top and bottom and then folds at the bottom. And press the bread. So now it will keep the shape well as it grows. See how it's erect? It's not flat like when I turned it for the first time. It's when I know I'm done shaping. So, it's ready to ferment again. I've already let one ferment. So, this bread after 30 minutes that we mold will look like this. So, let me be careful now. Now, we don't want to tear the dough. And I'm going to put this. Where's mine? Yes! You want a small piece of butter paper a little bigger than the bread itself. Put it on top like this. Wrap the bread again. I have a dishcloth and a piece of plastic. You can use two dishcloths if you want, but try to keep all the moisture. So, let me put that aside and clean my hands a little. I have a good layer of dough on them and I don't need it anymore. All right, now for the next step. When it's time to shape your dough. So, after 90 minutes of the first fermentation, that means you have 30 minutes before the bread goes to the oven. So, you need to preheat your oven right now. I know 30 minutes is a long time and you need to adjust the oven to 425. At the same time, you need to put. You have two options. You can bake your bread in a pan or your two loaves. If you divide them, just in the pan where you put them. Or if you have a greased pan. When you are preheating the oven, put it in the oven to heat. It's an oven inside your oven. And this is a common practice now. I know you've probably seen a lot of these videos. It's really a great homemade trick to create a beautiful convection that retains the moisture of the bread to develop the best crust and a uniform cooking. Even if your oven is a little crooked, it's just an oven inside an oven. So, what I have here is to put my rug and an extra towel just to not melt my bench. I have my pans well heated and I'm going to put the bread in them. And now, before putting the lid on the pan, you have some options. You need to mark the bread. So, in the world of the baker, we have these tools. They are called lamb. This is a straight blade and this is a curved blade. And it's basically just a thin barbed blade used exclusively for this task of marking the bread. Let me bring this back. And you want to cut the bread. So, when the bread expands, you are controlling its direction to where it will open and bake. If you don't do that, it can happen on the side of the bread or in an unappetizing way. If you don't have a lamb knife, you can use just a kitchen knife. Make sure it's very sharp. Or if you have a saw, a very small saw. Because you don't want to tear the bread. You want to cut it as clean as possible. Right? So, now the lid is put back in the pan because the moisture of this bread while it cooks will really help to form the crust. In commercial kitchens, it is common to find ovens with steam injection. Right at the beginning of the cooking process, the oven produces steam, which helps to form the crust of the bread when you bake 15 or 20 loaves at once. Well, a domestic oven doesn't have that function. And that's what the enameled pan is for. In addition to the heat that is in direct contact with the bread. It is the steam of the bread itself that, while it bakes, forms this beautiful crust. So, it stays in the oven for 30 minutes with the lid. Then, you take the lid off and let it bake for another 30 minutes. If you are baking in a straight pan, what I like to do is sprinkle whole wheat flour on top. Cut the bread into slices and take it to the oven. It still takes an hour to bake. The only difference is that if you cut the dough into two loaves, it bakes for 50 minutes. There are about 10 minutes left. So, when it comes out of the oven, that is, we have passed three and a half hours, or even that, your bread comes out of the oven. You take it out of the pan and put it on a grid to cool. And that's the hardest part of the recipe, waiting. You don't want to slice a bread straight out of the oven because everything is still soft and the molecules are moving inside it. You will end up destroying the beautiful structure that you built in the bread if you cut it hot from the oven. So, wait 20 to 30 minutes, if possible, and then you can slice. So, it will still be hot, it will still melt your butter. And that's enough. I can handle that. But look at this beautiful crust that you take out of the pan. And you can see here, this is where I cut the bread before putting it in the oven. So, I checked where it opened. It grew perfectly. You can say when the bread has grown too much because it is half flat. It doesn't grow when you bake. If you think you let the bread ferment too much, that is, let it grow for a long time in any of the stages, be it the first or the second, the second stage can be repeated as I did to shape the bread. Remove the air again, model, remodel, leave for 30 minutes and then continue from there. 1. So there is a way to save it. If you let it grow for 5 to 6 hours, well, then you are looking at a bigger project and need to add more yeast. But if you let it grow for another half hour or more, there is always a way to fix it. Listen to the crust. And usually, if you add milk to a dough, don't expect a very large crust. But as I have a combination of milk and water, the milk makes me have a beautiful crust, but not very thick. Some fermented dough crusts can be very thick, but this one is good and thin. You can see that where the whole wheat flour and the oats were cooked in the dough, you don't notice. These little pieces of grain. That's why I left the sauce first. I love this bread recipe. She is asking for a big and beautiful piece of cheddar cheese. Old cheddar cheese with it. Beautiful, beautiful, beautiful. Still hot, beautiful, delicate crumb structure. So, in this bread, you are not looking for those large and airy holes. You want something that is a little denser. This makes the best toast. It is fantastic for sandwiches. If you are making a large pot of soup, stew or chili, this is the bread to serve for a long time. Think about it. How long does it take to make a stew or chili? About three and a half hours. So, prepare your chili, prepare a bread, and everyone, especially you, will be happy because baking bread by hand is one of the most rewarding tasks. Wow, this is so good. It's not complex. But you have a complete flavor between oats and whole wheat flour. A beautiful texture. And I know you can make this recipe. I can't wait for you to go to the kitchen, try this bread recipe and tell me your results down here in the comments. Thanks for joining me and see you again for another delicious cake recipe. Where's the butter?