My friend Tabatha and I bought some oats together through a co-op. We split a 50 pound bag, so now the two of us trade recipes calling for oats. I have made oatmeal pancakes, granola cereal, granola bars, smoothies with oats, oatmeal peanut butter cookies, instant oatmeal, baked oatmeal, and now oat flour bread.
I usually make light wheat sandwich bread, but I think oat flour is my new favorite. The slices are still soft, but more substantial, and not at all dense. Don’t even think of shelling out money for oat flour, when you can simply pulse oats in your processor.
Like my other sandwich bread recipe, this one is adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoe Francois. The authors employ a “no-knead” method of baking, and it works beautifully. The preparation and execution is so simple, an elementary child could master these sandwich bread recipes. I bake my sandwich bread in a Pullman loaf pan with a lid. You really must buy the lid, as it prevents an arch in the middle. You want to maintain flat top to yield even slices.
Oat Flour Bread
Adapted from, “Artisan Breads Five Minutes a Day”
1 1/2 tablespoons yeast
1 1/2 tablespoons Kosher salt
3 1/2 cups of warm water
5 1/2 cups white flour
1 1/2 cups oat flour
Mix yeast, salt, and water. Stir with a whisk. Add both flours. Mix until blended. Dough will be on the thinner side. Let rise for two hours. Store in a tightly covered container for up to 14 days. When ready to use, turn dough out on lightly floured counter. Dust dough with flour and work into a ball, turning dough underneath as you turn. Place dough in well greased Pullman pan. Let rest 45 minutes to an hour. Bake at 450 for 45 minutes. After bread is done, take out of pan and let cool.