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.
Loaf Tin
Standard Loaf Tin
Ingredients
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
Method
- 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.
Comments
Anonymous
9/08/2023
This is the only real all oat recipe I could find. I have to avoid high glycemic index foods, so I think I will experiment with this. I might add in some wheat flour to help the texture.
Hiroko
9/08/2023
Hello. Thank you for posting your comment. Some wheat flour would definitely improve the texture. I look forward to hearing from you about the result.
Hiroko
19/02/2023
Hi Trang. I would try to add some wheat flour to it rather than replacing a part of oats. 1/4 cup or a little more flour would improve the texture.
Trang
12/02/2023
Hi, I like your recipe and would like to give a try. Dry yeast you mentioned is active or instant? Hope you reply soon.
Hiroko
13/02/2023
Hi Trang. Thank you for asking this question about dry yeast. Until I read your question, I didn’t know there are different types of dry yeast. I am not quite sure, but the dry yeast products that are available from stores in Melbourne where I live are the same fine granules. They can be added to other ingredients without activation. Does that mean they are instant dry yeast?
You can use whatever yeast you have. The purpose of the usage of yeast is one thing, making the dough to expand or rise by the gas that yeast produces. Are you going to make this 100% Oats Bread? I hope you will like it.
Anonymous
18/02/2023
I baked the bread and its taste was good. But I would like it to rise more. I think l will try it again. Thank you for sharing 😊
Hiroko
18/02/2023
Thank you for trying this recipe. I hope my recipe will help you to make more successful one. If you don’t mind adding wheat flour, a small amount would improve the texture and volume, I guess.
Trang
19/02/2023
Is whole wheat okay? I like whole wheat too. If it’s okay, should I replace a little oat with whole wheat or I only add some wheat? Thanks a lot for often replying me 😀