Oat Bread, second version

I was in a bread-making mood recently and thought "I know, let's make oat bread!" But, this time around I didn't have nearly enough oats. This is the modified, modified version of Oat Bread. We like it better than the previous version.

Also in the previous version I had cut the quantities in half. This time I have doubled them up again. It fitted into three small loaf tins, and the slices of bread came out at about the size of half a slice of shop-bought bread.

The gluten-free breads I can buy locally lack body and texture. If you squish a slice of gf bread between your fingers it almost turns back into a dough. In gluten-bread, this would be a sign that the bread was undercooked. The addition of oats in bread gives a great deal of body. When you bite into the oat bread it actually feels like you are biting into bread!

200g of gluten-free oats

2 (14g) sachet of dried yeast

360ml of warm water

120ml of oil

4 tablespoons of sugar

360g of Dove Farm gluten-free flour

2 teaspoon of xanthan gum

1 tsp of salt

big pinch of cinnamon

4 eggs

In a food processor,  turn the oats into oat flour.  Add the yeast, sugar, flour, xanthan gum salt, and cinnamon.  Mix in the processor.  In a jug, break the eggs and mix, add the oil, and mix, then add the water.  Once combined, add to the dry ingredients.  Beat for a few minutes until fluffy. Turn out into a well greased loaf tin.  The dough will be a sticky mess at this point, not the beautifully smooth dough ball of gluten bread.  Place the tins in a warm place and leave to rise until it has doubled in size.  Sprinkle the top with a few oats, and bake in the oven at 175°C. 

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Dove Farm flour is a great multi-purpose flour.  It is made from rice, potato, tapioca, maize & buckwheat.