Delicious and Cold proofed Oat Bread with a juicy crumb and crispy crust. Absolutely perfect for a hearty breakfast or simply with a slice of good cheese. If you don’t bake your own bread, you should definitely give it a try – it turns out so well. Read on here to see how it’s done.
The Good Bread
I love baking! Whether it’s brioche burger buns or a loaf of sourdough bread. There’s just something satisfying about pulling a perfectly baked loaf out of the oven. At home, I handle the white bread, and my sweet wife takes care of the rye bread. You should do what you’re best at, and rye bread just isn’t my strong suit. But regardless of who’s baking, it’s a shared activity with the kids; they love getting their hands in the dough and making their own little rolls or loaves.
The aroma of freshly baked bread is simply delightful, and waking up to the smell of freshly baked bread makes you hungry right away!
In this recipe, I’ve baked a loaf of oat bread. The oat in the bread is as simple as finely rolled oats, adding a bit of fiber to the mix, and it’s also more satisfying compared to a plain white baguette.
The crunchy crispy crust on the bread is almost the best part! Paired with a good, moist crumb and a bit of butter, it doesn’t get much better. Steam in the oven is the secret behind a good rise when baking bread and also contributes to the perfect crust.
Steam in the oven for about half of the baking time, then remove the water pan or turn off the steam, so the bread becomes incredibly crispy and perfectly golden.
When I bake, it’s almost always a double batch. We freeze the extra, so there’s always bread to thaw and serve. If you’re not a seasoned baker but still want to give it a shot, just dive in. Start with something easy, like rolls, and work your way up to a well-baked homemade oat bread.
Ingredient notes
All-Purpose Flour – Use good-quality flour.
Einkorn Flour – Provides great flavor.
Manitoba Flour – High in protein, forms a good gluten network and creates a crispy crust.
Oats – I use finely rolled oats.
Water – Cold tap water.
Yeast – Fresh, organic yeast.
Salt – I use fine salt for quick dissolution.
How to make cold proofed oat bread?
Here’s a brief description of how to make cold proofed oat bread. I recommend reading the full recipe further down the page. Baking bread is a science, and you’ll need to adjust the process to your oven’s quirks since no ovens heat the same. However, use this recipe as a base and tailor it to your own oven.
Mix the dough ingredients in a stand mixer until the dough is smooth, and the gluten test can be performed. Take the finished dough out and press it onto a lightly floured surface. Stretch the dough, coat it with oats, and place it in a prepared proofing basket.
Let it proof in the fridge until the next day. On the next day, take the proofing basket out and let it sit at room temperature for an hour. Meanwhile, preheat the oven with a baking steel or pizza stone. When the dough is ready, transfer it to a baking peel or similar, make a cut on the surface, and then place it in the oven to bake.
Bake the bread first with steam, then turn off the steam, increase the temperature, and finish baking the bread.
Remove the bread from the oven and let it cool on a rack before slicing and serving.
Find the full recipe further down this page.
Frequently asked questions
Bread is best kept in an airtight container in a cool, dark place, such as a bread box. Avoid putting it in the refrigerator, as it can dry out faster.
Yes, you can definitely freeze bread. Put it in freezer bags or lightly vacuum-seal it before freezing. Bread can last in the freezer for weeks without losing much flavor or quality.
Yes, you can substitute it with other types of flour.
Other bread recipes you might like
- Ciabatta bread
- Garlic herb bread
- Cheesy pull apart garlic bread
- Garlic naan bread
- Danish rye bread (rugbrød)
Tips and tricks for the recipe
- Preheat the oven for even and consistent heat distribution.
- Use steam when baking.
- Make sure to stretch the dough well for a better crust.
- Knead the dough in a stand mixer; we knead our bread using a Wilfa Probaker.
Serving suggestions
- Serve for breakfast with butter, cheese, and jam.
- Use as sandwich bread for a club sandwich.
- Toast it and use it as the base for Eggs Benedict.
Do you love baking bread?
Try our easy recipe for no-kneed Ciabatta bread
Recipe for delicious bread with oats
Here’s our recipe for a tasty and flavorful oat bread. It’s satisfying and has a great crispy crust.
Make the dough a day ahead and serve freshly baked bread for a weekend breakfast with your family.
Oat bread
Ingredients
- 320 g all purpose flour
- 150 g einkorn flour
- 50 g manitoba flour
- 70 g finely rolled oats
- 400 g cold water
- 9 g fresh yeast
- 18 g salt
Topping
- 1 dl finely rolled oats
Instructions
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Add water and yeast to the bowl of the stand mixer. Mix it together until the yeast is dissolved.400 g cold water, 9 g fresh yeast
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Next, add all-purpose flour, einkorn flour, Manitoba flour, and finely rolled oats. Knead the dough at medium speed for about 5 minutes or until it comes together.320 g all purpose flour, 150 g einkorn flour, 50 g manitoba flour, 70 g finely rolled oats
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Add the salt and knead the dough again at medium speed for about 10 minutes or until it releases completely from the bowl and you can perform the gluten test. – The gluten test is a test you can perform on the dough to check if it's kneaded properly. Wet your fingers and stretch the dough, pulling it as thin as you can. If it can become very thin and almost transparent, the dough is usually kneaded well.18 g salt
- Once the dough is properly kneaded, take it out of the mixing bowl.
- Press the dough into a square shape and then fold it over itself to form a long "sausage." Roll/stretch the dough again and place it with the seam down. Stretching the dough helps it rise better and results in a crispier crust.
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After stretching the dough, spray it lightly with water and flip the top side into finely rolled oats.1 dl finely rolled oats
Proofing
- Once the top side of the dough is covered in oats, place it in a proofing basket with the top side down, which is the side with the oats. Cover the proofing basket with a plastic bag and place it in the refrigerator for 14 hours. You can use a bit of rice flour to prepare your cloth in the proofing basket, so the dough doesn't stick when flipped out.
- After the dough has proofed for 14 hours in the refrigerator, take it out and let it rest at room temperature for 1 hour.
Baking
- While the dough completes its final rise, preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) with steam. Place a baking steel or pizza stone for the best results. It's a good idea to preheat the oven for at least half an hour before baking. This ensures that the oven, baking steel, or pizza stone reaches the desired temperature.
- Turn the dough onto a pizza peel sprinkled with a bit of flour, making it easier to transfer to the oven rack. Make a 1 cm deep cut along the length of the dough using a razor blade. Transfer the bread to the hot baking steel/pizza stone.
- After 20 minutes, increase the temperature to 225 degrees Celsius (437 degrees Fahrenheit) and turn off the steam/remove the water pan. Continue baking the bread for about 20 minutes or until the crust is completely hard, golden, and the bread sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a wire rack before serving.
If you dont have a steam oven
- If you don't have a steam oven, you can create steam in the oven by placing a pan at the bottom. Add 2 dl of water or some ice cubes to the pan and bake the bread for about 20 minutes, following the recipe. Place the pan in the oven while preheating so that it's hot when you need it for steam. Pour in the water after placing the bread in the oven. I usually use a metal pan to avoid it breaking when adding water.
Nutrition
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