Bread Baking Babes sow some oats

I should say they toast some oats but that’s not nearly as much fun….

And we are all looking for fun in 2021 !

I fear it may be awhile, but there is hope on the horizon.

In the meantime we have hearty and heart-healthy Toasted Oats Bread to keep us going.

The oats are toasted in a skillet and then combined with water before adding to the dough.

Hmmm…. I may have to try that.

The Babes say it made the bread tender and moist with a wonderful nutty flavor.

They also said it lasted a long time without going stale. Sadly, that is never an issue at our house.

Elizabeth, of blog from OUR kitchen, and our host kitchen for this month, has the story, opinions, definitions, and such on her blog. She’s made this lovely bread before so has all the tips.

The Babes all used a starter but one did say yeast would be acceptable. (I have never had luck with a starter….)

If you want to give this lovely Toasted Oats Bread a try you can find the details, the original recipe, and the full story at blog from OUR kitchen

The Babes unanimously agree that the toast is fantastic.

Elizabeth’s Bread

Judy’s Bread

Cathy’s Bread

Karen’s Bread

Tanna’s Bread

Kelly’s Bread

Elle’s Bread

And that’s it for the Babes in January.  Happy 2021 !

Stay Safe & Healthy. We’re getting closer to the end….
And keep on wearing your mask!!!

And the Babes are:

The Bread Baking Babes

A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien

And me…. Thyme for Cooking – Katie

11 thoughts on “Bread Baking Babes sow some oats”

  1. Yeast would definitely be acceptable if you don’t have a starter going (the recipe in Laurel Robertson’s book- the one that got us started on this kick – that my friend made calls for regular yeast rather than wild yeast).

    In the overnight leavener mixture, instead of 60 grams whole wheat flour, 60 grams water, and dessert spoon of starter from the fridge (about 30 grams), I would be inclined to try substituting with 75 grams whole wheat flour, 75 grams water, and not more than 1 gram (a stingy half teaspoon) yeast to leave overnight. And then proceed with the recipe. …I think. You might want to add a tiny bit more yeast in the actual dough as well.

    Many thanks for this roundup. I know I say it every time, but it’s so nice to see all the breads together. Do try the toasted oats thing. It’s quite delicious.

    Ha! I thought you were going to do a little play on “Mairzy Doats” because isn’t it way too early in the year to be sowing?

    • Since I learned the real words to the song it’s no longer as much fun,,,, (Mares eat oats and Does eat oats…..)
      My house is probably too cold to keep a starter alive – I gave up. Maybe when spring comes….
      The round-ups are fun for me to do 😉

      • You don’t have to throw half out. We don’t, thanks to Jane Mason in her book “All You Knead is Bread”. She can’t stand waste either. Nor can I. I get so miffed with all these bread cookbook authors who keep claiming that it takes weeks to get a starter going, along with their ridiculous instructions to use up colossal amounts of flour each day (sometimes twice a day) as if home cooks are creating starters to run small bakeries. {stomp}

        And I hear you about “cold house”. If I were you, I’d wait until late spring to get started too. (But when building up our starter to become a leavener, we leave it in the oven with only the light turned on. The temperature there is around 30C, as opposed to between 10 and 15C in the rest of the kitchen….

  2. Ah Katie, every new starter is a totally unique individual: some are moody, some are happy, some are full of energy, some are lazy. Right now my two babies are full of energy and oozing happiness. Further development may take another path. At this point in life and mask wearing I don’t have much tolerance for lazy or moody. I know Elizabeth just said it again but I will to: It’s always so much more to see all the breads together.

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