100% Oats Bread

Name: 100% Oats Bread
Yield: Standard Loaf Tin
Cuisine: British
Ingredients: 3 cups (240 g) Rolled Oats *plus extra for topping, 1 cup is 250ml; 1 & 1/2 cups Milk *OR Warm Water; 2 teaspoons (7 g) Dry Yeast; 1 tablespoon Sugar; 1 tablespoon Oil OR melted Butter *I used Sunflower Oil; 1/2 teaspoon Salt

Hiroko Liston @hirokoliston

Melbourne, Australia

I wanted to make 100% Oats Bread and I looked for recipes. There are not many recipes for Oats Bread that can be made without Wheat Flour. I tried a recipe but it was a very dodgy one and the dough turned like clay. That failure inspired me to make my own recipe for 100% Oats Bread. After a few attempts, I can share my recipe with you now. You need a food processor OR grinder to process Rolled Oats into flour.

Hiroko Liston @hirokoliston

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Ingredients

Standard Loaf Tin

3 cups (240 g)Rolled Oats *plus extra for topping, 1 cup is 250ml
1& 1/2 cups Milk *OR Warm Water
2 teaspoons (7 g)Dry Yeast
1 tablespoonSugar
1 tablespoonOil OR melted Butter *I used Sunflower Oil
1/2 teaspoonSalt

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Steps

1

Use a food processor or grinder to process Rolled Oats into flour. It would be difficult to process very finely. If you are happy with the fineness, that’s good enough.
2

Place Milk in a heat-proof mixing bowl, microwave for 1 minute OR until warm. You can use Warm Water instead.
3

Add Dry Yeast and Sugar and mix well. Add Oil, Salt and processed Oats, and mix well. The mixture should look like runny cake batter.
4

Line a loaf tin with baking paper, pour the mixture into the tin, cover with a sheet of plastic food wrap, and set aside in a warm place for 1 hour OR until doubled in size.
5

*Note: The first proof can be done in a mixing bowl. Then you can transfer the gooey dough to the prepared loaf tin, and do the final proof. However, I didn’t find any significant differences between this easy method and common method.
6

Preheat the oven 180℃. Scatter some Rolled Oats over the dough if you want to do so.
7

Bake for 40 minutes OR until bread sounds hollow when tapped. Please note the dough will probably shrink slightly. Transfer to a wire rack and cool.