Hello everyone,
I need help. I found a good yeasted white bread recipe on Recipezaar that works just fine with AP flour. However, I would like to try to incorporate some oat flour into the recipe. Will it work? It calls for 3-1/4 cup flour.. I was thinking of replacing 1 cup of AP flour with oat flour. Will that affect the texture and gluten? And I heard that oat flour requires more moisture so do I have to increase the amount of water in the recipe? Here's what I need to use for the bread:
Change to: loaves US Metric
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Ingredients
- 1 1/4 cups water, at a temperature between 105 and 115 F
- 1 (1/4 ounce) package yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 3 1/4 cups flour
Thank you so much!
Grace
The oats will not contribute to the gluten, and at some point, probably interfere with a satisfactory rise and texture. If your loaf is not satisfactory, maybe back off on the oats a little.
King Arthur suggests 25% oat flour. Sounds like a good starting point to me:
http://www.kingarthurflour.com/recipes2008/grains.html#oats
I think if you keep it no more than 30% it may actually soften the crumb and make it less chewy but you do need to pay attention to the moisture.
Are you trying to increase the fiber?
My mother used to add leftover oatmeal (already cooked) to bread and then just see where the dough moisture was and add extra flour or water.No measurements used-just threw it in the bowl and kept out about an equal amount flour.
Just try it and take notes on what you did for next time.