Tag Archives: oatmilk bread

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….