Triple Oat Bread

Would you like to start the new year with homemade bread that's wholesome, nutritious and above all, delicious? Don't look any further. Fellow blogger Karin, whom I'm proud to call a friend, is a bread baker extraordinaire. She makes bread baking look and sound so easy which is very encouraging. We both like to use weight measurements in our baking as well as use some whole grain flour in our breads. Those are just a couple reasons why I love her recipes.

This time she came up with a recipe for a Triple Oat Bread. It has oat bran, oat flour and rolled oats. Oh yeah! That's why her name for this bread is: "Feeling Your Oats". Oh, I'm feeling them alright. Yummy yummy in my tummy.

I'm "feeling my oats" :o)

I asked her for the recipe a few months ago and she kindly sent it to me. Finally, at the end of last month, I had a chance to try it. I should really say, that I finally had the courage to try it. You see, the recipe uses a biga (a starter) as well as a soaker and to put it lightly, I was a bit intimidated. But if I am to grow in my bread baking journey, I had to take this next step. And so I did. I'm happy to report that it's not hard or scary at all :o)

Nice rise, huh?

The recipe is pretty straightforward. The ingredients for it are probably sitting in your pantry right now. Do yourself a favor and give this recipe a try. Let me also tell you that once I posted pictures of this bread in one of the Facebook Baking Groups, other people started asking for the recipe. Karin graciously offered to share her recipe with everyone on her blog. Thank you Karin, for giving everyone the chance to "Feel their oats" :o)

Final thoughts/tips:

• Hubby and I both loved this bread. When you smell the top of the loaf after its baked, you can really smell the toasted oats on top. It doesn't smell "yeasty" at all.
• The bread makes a great sandwich bread for both savory and sweet applications. It's very oat-y with a soft, moist and tender crumb. It also has a slight tang from the buttermilk which I liked.
• I didn't have oat flour but Karin said I could just grind rolled oats in a food processor or spice grinder, so that's what I did.
• The only change I made was increase the water amount a little bit and add a couple Tbsp of ground golden flax seeds.
• Next time I'll bake this bread in a 9x5 loaf pan instead the glass 8x4 Pyrex pan. The bread didn't have much room to expand and was ever so slightly dense at the very bottom.
• Btw, this bread freezes really well. I like to freeze it sliced so that I can take out what I need.
• Now go ahead and bake. You can find the recipe HERE. Thanks Karin!!
• I'm submitting this post to YeastSpotting!