I don't buy bread anymore! The new perfect recipe for quick bread with oats

[@Food-Language]

Crispy crust, soft inside, toasted oats on top - the dream bread! This bread is not only easy to make but also incredibly tasty. So, let's get baking and fill your home with the aroma of fresh bread!

[@christinehill55]

The comment section isn't open so I could only make my comment here I'm so glad that you put it into cups and teaspoons etcetera instead of grams because I'm not familiar with Gramps and I always have to look it up it's so aggravating so I will definitely be making this it looks so yummy thank you for sharing your knowledge and your time😊❤

[@Food-Language]

Thanks Christine, you're so nice! The comment section should be open, I never close it. People ask questions all the time. Is it closed for you?

[@eleonoramiller551]

Last week I baked the two loaves. Today I made this buns. Perfect! I like that all the doses are in grams, which makes it more accurate. I also like the video so I can see the consistency. In fact, for these rolls, I had to add few more talbespoon of water to reach the consistency of the dough in the video. As accurate as your recipes are, nothing can take into account the type of flour, how long it has been on the shelf, errors on the scale, humidity in the kitchen, and so on. I cannot stop bragging about your videos. It is the minimum I can do to thank you 🙂

[@Food-Language]

Thank you yet again for the awesome feedback, Eleonora ♥ That's exactly what I preach, you have to follow the recipes, but sometimes some things need little adjustments, like the flour to water ratio. Some flours absorb more water, especially the high protein ones. And as you pointed out perfectly, if the kitchen is humid and the flour has been open for a while, it will absorb moisture and may need a little less water. The recipe will work for 95% of people, but the 5% will need to adjust the smallest details to get great results. Like you said, seeing the consistency of the dough in the video is useful, you cannot capture that with a written recipe. Thanks again and keep being awesome!

[@galinadifort2035]

Hi from South Carolina!

[@kenromero9236]

Watching from south Louisiana, America. Merci pour cette superbe vidéo et cette recette.

[@YWCAKLANGpksywcaklg]

I made your crusty bread - it was fantastic! Wow, this looks even better. I shall definitely make this. Thank you.

[@Food-Language]

Hope you enjoy!

[@VictorYepello]

Watching from Palm Springs CA USA and I love this recipe. I think I will try this first as 2 loaves then maybe one loaf. Thank you for the video.

[@MicheleWalkerWebb]

Is cool in the mornings? Am in Huntington Beach, Orange County. The heat is up about 2pm here, inside. I too am going to try a loaf tomorrow morning. Peace 🕊️ to you

[@Food-Language]

I have exactly what you need. Here's how I do two loaves kzbin.info/www/bejne/aKu1XpWnqLVlha8

[@sharontwombly61]

This looks awesome. I am definitely going to try it. 🥰

[@Food-Language]

Thanks Sharon ♥

[@mstellis2012]

Will definitely try this bread recipe. Thanks from Toronto,Canada.

[@Food-Language]

Let me know how it goes! ♥

[@mikelaycock1469]

Thank you for your helpful and quick reply.

[@PDXTundra]

I love your content, the recipes are always so simple to follow. ✌️👍

[@Food-Language]

Thank you! ♥

[@sairapeerbux4554]

It was a pleasure watching this video ❤

[@Food-Language]

Thanks Saira ♥

[@rosemarychain2880]

Great recipe.Many thanks.Will definitely try.Greetings from Yangon,Myanmar🎉❤😊

[@chachichachi5526]

I’ll try them thank you!!

[@Food-Language]

Let me know how it goes ❤️

[@thandisilec835]

Watching from beautiful South Africa 🇿🇦💕 I might try to bake these rolls, looks manageable

[@Food-Language]

Let me know how it goes! The process is super easy, each step takes less than a minute of work (except for the shaping, but that's the most fun part). You can do it!

[@elliesnlove1808]

Thank you!👍😋

[@mikelaycock1469]

I have fast action dried yeast. Can I use that and miss out the first few steps? Thanks.

[@Food-Language]

No, I'm afraid not. The first steps are to strengthen the gluten network and make the bread hold its shape. Yeast produces gas, but if there's no "force" to hold it in the bread in the form of beautiful bubbles, it's all for nothing.

[@natalinavigliarolo5775]

Look amazing. Crispy.mm Hope mine turn out like yours. Cant wait. Love oats plus they're good for you too. Going to try with a mixture of other seeds like pumpkin and sunflower. Thank you so much for sharing your easy recipe.Regards from Australia 🤗🥰🇦🇺

[@Food-Language]

Thanks Natalina, you just need to try, you'll be amazed how good they are! I also have a version with seeds if you're interested, here it is kzbin.info/www/bejne/gqmXeKZ8qLR0j5o. I used sesame seeds, black sesame seeds, flaxseed and pumpkin seeds. It was amazing! You can choose any seed mix you like, it's hard to go wrong. Let me know how it goes ♥

[@natalinavigliarolo5775]

Thank you for your reply and also for your seed version. Will certainly try that one too. I will let you know how they turn out. Thanks again.😘🙏

[@dianasandri7419]

Beatiful video.... can the dough cold ferment in the fridge overnight after the folds and proceed with the shaping the next morning?

[@Food-Language]

Yes, absolutely! Right after you finished the folds move the dough to the fridge, the next morning just wait for it to come to room temperature before shaping. Happy baking ♥

[@alexduncan9994]

can you ferment the starter for longer than 20 minutes?for example, overnight, like a poolish? how long and should the oats be added at the end of fermentation? love your recipes!

[@Food-Language]

Absolutely! Your description perfectly fits Italian biga. It is left in a cool place overnight (ideally 18-20 hours) and then used exactly as I used my quick starter in this video. Every other step remains the same, the oats are added just before the flour when making the dough. Here's one of my older videos where I made bread with biga kzbin.info/www/bejne/ZnmlgIeFodaWnbs. Biga adds an amazing flavor, I highly recommend trying it!

[@alexduncan9994]

thank you for replying! I'm starting it tonight :)

[@marylinehau9980]

Hello..can i use sourdough starter in this recipe? If yes how much to replace the yeast? Thanks

[@Food-Language]

Hi Maryline, I'm adapting the recipe for sourdough, the process will be slightly different because it needs a longer rising time. I'll post a video when it's done! I'd say 60-90g of sourdough starter for this, but I'll get back to you when I've made sure that the process works perfectly every time.

[@marylinehau9980]

@@Food-Language thanks. Keep us posted.

[@claudinezemmouchi6160]

Bonjour merci beaucoup pour ces merveilleux pains que vous nous proposez elles sont toute superbe je voulais vous demandez on n'est obligée de couvrir le pain allant au four car je n'est pas de couvercle je peux mettre le pain au four sans couvercle ?merci d'avance ❤❤❤

[@Food-Language]

Bonjour Claudine! Je suis ravie que vous aimiez les pains. Effectivement, couvrir le pain pendant la cuisson est important car cela aide à retenir la vapeur, ce qui permet au pain de bien lever avant que la croûte ne se forme. Si vous n'avez pas de couvercle, vous pouvez placer une lèchefrite ou un autre plat résistant à la chaleur rempli d'eau dans le bas du four. La vapeur créée aidera votre pain à lever correctement et à développer une belle croûte croustillante. Bonne boulange et j'espère que votre pain sera délicieux! Merci encore et à bientôt. ♥

[@ธนัทดากันทะวงค์]

ขอบคุณที่แบ่งปัน I’m Thai lady in NZ.

[@meysam9]

It's look delicious 😊

[@j3f00at]

Lovely recipe. Not going to buy bread anymore. Thank you ❤❤❤

[@Food-Language]

Thank you Jen ♥

[@j3f00at]

😘

[@TerryM-eu5ou]

Great bread!! I’ve tried your others, excellent, I’ll do this one tomorrow, Friday for Saturday and Sunday morning breakfasts…thank you again!😍 June 20, 2024..

[@Food-Language]

Thank you Terry! Messages like yours make me happy and give me the energy to experiment and create more! Thanks again and stay safe ♥

[@Red-balloon7]

Me too.No more buying…….😂😂

[@andrewchilvers2078]

Thanks for the video. I'm curious however as I normally follow bread recipes in grams. Are you using grams yourself and converting to imperial, or the other way around? Many thanks.

[@Food-Language]

Hi Andrew, I use grams, then measure each ingredient using imperial tools (it takes a while 😅). Then I try the "imperial" recipe to make sure the quantities are correct. But I mainly use grams, there's nothing more reliable than weight.

[@yamhes]

Can I use sourdough starter instead of yeast. Thanks

[@Food-Language]

Yes you can, but the timing will be slightly different. I'm adapting my latest recipes to be used with sourdough, I'll post the entire process later when I'll have a reliable recipe. Thanks for watching ♥

[@alexduncan9994]

I used sourdough starter in this recipe today. I fed 40g of active starter with 30g water and 40g bread flour. it was stiff but I left it for 12 hours and it has tripled by morning. It took roughly 5-6 hours to bulk ferment but the dough temp was quite cold. Worked beautifully for me

[@charlamartin9860]

That Bread looks AMAZING! DREXEL MO ❤

[@Food-Language]

Thanks Charla ♥

[@chipb7570]

Nice bread

[@Food-Language]

Thank you 😊

[@radziahradzi]

Hi from Malaysia

[@Food-Language]

Hi ❤️

[@Atcraftcity]

Does it really matter what shape you do?

[@haritham2391]

What is bread flour? Bread flour means all purpose flour?

[@Food-Language]

It's a high protein flour, also known as "strong flour". AP flour will work, but it should have 10%+ protein content (just check the label), 12% is the ideal content.

[@ThePktabassum]

Bread flour means white flour? Like 450 or 550 etc.

[@Food-Language]

It is white wheat flour, but it has a special feature: it has a higher protein content. Normally bread flour has about 12% protein, which is ideal for this bread. 10%+ should also work, but 12% is perfect.

[@lavender5137]

I really want to try it! What kind of the yeast you recommend? Thank you 🙏

[@Food-Language]

Any yeast, really. I use fresh yeast because it's easier to get where I live, but I've tried it a million times with active dry and just normal dry yeast, it works every time.

[@lavender5137]

@@Food-Language thank you so much ❤️

[@almapin2.1]

Hi

[@Food-Language]

Hi ❤️

[@Atcraftcity]

E helpful to add more details in the recipe below like iven temp and time. That way you don't have to watch 2x-3x. Also, bread making isnt that precise...i.e, add 2 cups of flour! Because of more hunidity or dryer air. Most bread makers know this.

[@mohankaur3182]

Maida bread not oats bread

[@lavendsoap1260]

Thats bot oat bread

[@marianneplanting1006]

Hi