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.
Standard Loaf Tin
3 cups (240g) Rolled Oats *plus extra for topping, 1 cup is 250ml
1 & 1/2 cups Milk *OR Warm Water
2 teaspoons (7g) Dry Yeast
1 tablespoon Sugar
1 tablespoon Oil OR melted Butter *I used Sunflower Oil
1/2 teaspoon Salt
- 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.
- Place Milk in a heat-proof mixing bowl, microwave for 1 minute OR until warm. You can use Warm Water instead.
- 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.
- 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.
- *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.
- Preheat the oven 180℃. Scatter some Rolled Oats over the dough.
- 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.