Experimental Oatmilk Bread


Oats away!

Sometimes it is just nice to make some bread and not think too hard about it. In the same way that one opens a cupboard, comes across a can of beans or a jar of pesto, I opened the fridge today and thought, ‘What is that?’

That turned out to be a carton of oatmilk. What was it doing in the fridge?

I reckoned it dates back to a cholesterol lowering bread challenge on Dan Lepard’s forum. Gill made a pea and wasabi loaf which I got to try, spicy pea bread, quite unique! But I passed on the challenge back then, too busy nattering.  Today though I saw the carton of organic oat juice languishing in the fridge and thought I must use that up or at least open it and see what it’s like…

Oatley oatmilk

It's never quite the same colour in the glass as on the packet, is it?

I shook up the carton, opened it, had a suspicous sniff, poured a little out – yurg – realised I hadn’t shaken it up enough, so remembering to put the top back on for once, I gave it another chance.

I shook it up really vigorously and out came something that looked a lot like soya milk.  I had a little taste, sweet and oaty and to my mind a lot pleasanter than soya milk. I had nothing else planned and seeing as how that American starter was jumping up and down in his pot, saying, “Me, me – feed me, use me, even if I am just an extra bit of flavouring, take pity on me!”  You can see where I am going with this, can’t you? Do you have any idea  how mad you are getting when you hear the starter talking to you?

So to cut a long shaggy bread story short, here is my first crack at:

…Oatley Oatmilk bread with Whole Oat Flakes

I used:

  • 200 g finest Oregon starter (100% hydration)
  • 320 g oat milk
  • 350 g organic strong white flour
  • 100 g very strong white flour
  • 50 g organic porridge oats
  • 100 g swiss dark flour (wholemeal  type)
  • 13 g salt
  • 10 grams fresh yeast ( you can leave this out and you will get a more open and possibly chewier crumb)
  • 25 g unsalted butter (can’t have my bread too healthy but I am sure it would be fine without the butter)
  • Mixed, left for half an hour followed by 2 short kneads during the first prove, once the dough had doubled (after about 90 minutes)
  • Shaped into two ovals, put into bannetons and left till doubled again, another 90 minutes or so.
  • Into a pre-heated 220 º C oven, baked on a stone with a little steam for 40 minutes, turning the oven down for the last 10 minutes and cooled on a rack.
  • oatmilk bread

    I love the smell of oats in bread

I was rewarded with this golden, well sprung loaf with a soft delicately oaty crumb and a crunchy crust. I’m looking forward to toasting this one for breakfast!

Does anything talk to you in your kitchen? Shh, I won’t tell….

17 thoughts on “Experimental Oatmilk Bread

  1. xhoxcwg

    That looks lovely! I made a version of Dan’s oat & apple bread last week, but wanted to use up beetroot from veg box. Uased 3/4 beetroot to 1/4 apple with oats, and apart from looking like bodily parts before cooking, it was delicious!!!!!!!!!!!
    Much snow with you? Quite a few inches here and freezing tonight! Oh well might have to work at home again tomorrow! Tues working at home: Persimmon fruit loaf and lentil spicy soup, Weds working at home: spelt loaf and rolls- I could get used to this!!!

    1. Joanna @ Zeb Bakes Post author

      Allison, you have become a Chinese spammer xhoxcwg :) Your bread sounds amazing, I don’t think I’ve ever had persimmoms, what do they taste like?

      It’s definitely spicy soup weather. Oh yes! How lovely to be baking working at home! Waiting for a decent fall of snow still here. But oh it is cold!

  2. heidiannie

    That sounds heavenly.
    Am I slowly going blind- or are there the smallest little dots dancing downward on the last picture of bread?
    Whether it is my eyes or your action- it sure looks cool.

  3. Debra Kolkka

    This bread looks wonderful. The only problem I have with baking bread on a regular basis is that I eat it. There is just about nothing more delicious than bread just out of the oven. I can’t resist it – and I should.

  4. heidiannie

    …and the starter is one of the loudest voices in my kitchen. Then I have these sassy bread bears that are always making comments. The soup is a bubbling sort of comedian and more often than I’d like the oven calls for me to hurry up!
    I’m a big believer in anthropomorphism. :)

  5. cityhippyfarmgirl

    I seem to remember oat milk being a lot nicer than soy too. I keep forgetting to put oats in my bread. I did for awhile and then they slowly got replaced by other things, so thanks for the reminder Joanna. I like the sounds of this loaf, did B approve?
    My starter was talking to me this morning as well…help! for god sakes, get help, I’m drowning in my own juices here!…Thankfully I heeded her cries, gave her a well rounded meal and popped her back to bed. I think I can hear muffled contented bubbling as I type.

    1. Joanna @ Zeb Bakes Post author

      B definitely approved – his tolerance threshold for rye and sourdough generally is pretty good these day! Glad to hear you think the oat milk is pretty good too. It’s new to me as of yesterday. I just found my regular starters drowning in the back of the fridge too, I’ve fed them. I’ve got three on the go now. Can’t keep up!

  6. Celia @ Fig Jam and Lime Cordial

    That’s nice to know the oatmilk is so palatable – I’ve always avoided it, but will pick some up next time I see it now. Love the open crumb, Grapplestein is really working hard these days! I can only keep one starter on the go – I used to have four, and found I only ever baked with one – just kept feeding the other three!

  7. jan trounce

    How lovely your oaty bread looks Joanna. And how lovely the thought of bread baking in a kitchen in deep mid winter. I loved your blog on brioche, they looked so happy and groggy not at all upright and proper. I had to smile at your Mum talking with her handbag. The first time I carried a mobile phone I was constantly on red alert should it ring and I not be alert,but so many people around me had mobile phones I could hear ‘ringing’ in my ears all the time. Rather than rummage and scrabble in my bag I would put my bag up to my ear to see if the bell was tolling for me! I made an ordinary, dried yeast loaf this evening for dinner with friends. I was a bit late out of the starting gate, but remembered from years ago that ascorbic acid added to the mix would give the dough lift-off. It rose beautifully and in record time. Is that cheating?

    1. Joanna @ Zeb Bakes Post author

      Hi Jan how nice to hear from you:) Lucky guesties getting home made bread is what I say!

      Ascorbic acid (Vit C) is recommended in several of Dan Lepard’s recipes. It’s in my instant dried yeast, and I wouldn’t be surprised if it was somehow in the fresh yeast I buy too. I don’t usually add it to sourdough breads, but for dry yeasted breads why not? You could make the oaty bread minus the starter as a yeasted loaf, bread is very flexible !

  8. Einna/Annie Fileiros

    Bonjour Joanna. Je suis venue te rendre une petite visite moi aussi. Oups ! Que de bonnes recettes… Moi qui suis gourmande… Je te félicite. Je n’aime pas trop faire la cuisine. Celui qui l’a fait la mieux, c’est mon mari. Moi, je cusisine la semaine et mon mari le week-end et il fait toujours d’excellents repas contrairement à moi. Je reviendrai….Bonne fin de dimanche. Bises.

    1. Joanna @ Zeb Bakes Post author

      Bien venue Einna! Savez-vous que mon mari fait la cuisine comme le vôtre. C’est grand, n’est-ce pas ? J’aime beaucoup votre poème de fleurs et je reviendrai à votre blog pour lire plus bientôt :)

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