This Oatmeal Artisan Bread recipe is soft and springy on the inside with a nice crusty outer layer. It has a subtle sweet and nutty, whole wheat flavor. It’s the perfect compliment for a soup, sandwich or toast. 100% healthy made without butter, eggs and milk.
This recipe requires only 6 ingredients, a little handling of the dough and only require 1 time proofing. Homemade bread is best for babies! You can slice it, cut into strips and toast it to offer to baby from 6 months old. (Baby led weaning with solid)
Oatmeal Artisan Bread
This Oatmeal Artisan Bread recipe is soft and springy on the inside with a nice crusty outer layer. It has a subtle sweet and nutty, whole wheat flavor. It's the perfect compliment for a soup, sandwich or toast.
Add rolled oats to the clean and dry Thermomix Mixing Bowl, grind Turbo | 2 sec for 2 times.
Add bread flour, sugar, dry yeast, water, olive oil and salt (in this order) to the mixing bowl and knead | 6 Min.
Tip out onto floured surface then, shape it into a dome with smooth surface. Cover with large bowl and leave in a warm place until almost doubled in size (approx. 1 hour).
Towards the end of this time, preheat oven to 180°C.
Once risen, dust dough with some bread flour and score the surface with scoring blades. Put it into the oven, bake for 30 minutes (180°C) until golden brown and loaf sounds hollow when tapped underneath.
Transfer to a wire rack to cool completely before serving in slices.
Ingredients
Directions
Add rolled oats to the clean and dry Thermomix Mixing Bowl, grind Turbo | 2 sec for 2 times.
Add bread flour, sugar, dry yeast, water, olive oil and salt (in this order) to the mixing bowl and knead | 6 Min.
Tip out onto floured surface then, shape it into a dome with smooth surface. Cover with large bowl and leave in a warm place until almost doubled in size (approx. 1 hour).
Towards the end of this time, preheat oven to 180°C.
Once risen, dust dough with some bread flour and score the surface with scoring blades. Put it into the oven, bake for 30 minutes (180°C) until golden brown and loaf sounds hollow when tapped underneath.
Transfer to a wire rack to cool completely before serving in slices.
Can you please tell me with the oat artisan bread, i am assuming you remove it from the bowl after proving to bake. When you do this it will deflate a lot, how much does it rise, or do you shape to make as high as possible. Thanks Lesley
Hi, thanks for asking! I cover mine dough with a bowl to let it prove. So the dough will rise up instead of sideway. Alternative you may use a proofing basket , so the shape will stay nice and high. U may check out my video here.
https://www.instagram.com/reel/Cehn3utpnrU/?igshid=YmMyMTA2M2Y=
Hi Villett, thank-you for sharing this wonderful recipe. It is certainly a keeper and i have been using this recipe for many months now. I have further finetune step 2 : mix all the ingredients except salt for 30 Sec Speed 3. All the ingredients then come together. I will leave the dough in the bowl to autolyse for 15 min. Then I resume the 6 min knead. I find that by doing this, the bread seem even softer.
Thank you for sharing your recipes with us *love*