tag:blogger.com,1999:blog-12997259.post116378722527418257..comments2024-03-29T05:29:47.363-05:00Comments on Farmgirl Fare: Oatmeal Toasting Bread Recipe & a Baking InvitationFarmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-12997259.post-31067862247433335812014-11-21T18:01:15.464-06:002014-11-21T18:01:15.464-06:00Hi Susan, I’ve been making this bread of yours for...Hi Susan, I’ve been making this bread of yours for years, and just wanted to pop in and say thanks - it’s a great bread! I’ve also been thinking about trying a sourdough version, so if I post that I’ll link back.<br />BeckAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-46440105140197274142014-01-14T19:16:54.251-06:002014-01-14T19:16:54.251-06:00Oops, I see that now about the parchment paper, no...Oops, I see that now about the parchment paper, not sure what I thought I read the first time through!<br /><br />CarlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-89806898544124545652014-01-13T09:27:29.045-06:002014-01-13T09:27:29.045-06:00Hi Carl,
I'm so glad you enjoyed the Farmhouse...Hi Carl,<br />I'm so glad you enjoyed the Farmhouse White. Thanks for the feedback.<br /><br />I only use the unbleached parchment paper to line baking sheets - like when making cookies, etc. When baking bread in loaf pans I just grease the pans, no parchment.<br /><br />You can freeze your 'new' old dough right away.<br /><br />Happy baking!Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-69800091392204973372014-01-12T08:33:23.000-06:002014-01-12T08:33:23.000-06:00Hi Farmgirl,
I made your farmhouse white two nigh...Hi Farmgirl,<br /><br />I made your farmhouse white two nights ago and it came out great. I just read through this recipe and I have two questions:<br /><br />1. I bought 3 of the USA Pans (8.5" size) and they are really nice. You mentioned in this recipe that you line your pans with unbleached parchment paper - is that just for protecting them when you stack them for storage? For the recipe you say to grease the pan - you're not greasing and baking with the parchment are you? Just confused on this point!<br /><br />2. The old dough. If I don't have any to begin with and cut off the 10oz piece - what I do with it? Freeze it right away or let it sit out for a while and then freeze it?<br /><br />Thanks!<br />CarlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-67542856511624267882013-09-27T15:31:27.934-05:002013-09-27T15:31:27.934-05:00Congratulations on your bread baking success! I lo...Congratulations on your bread baking success! I love that you learned to bake bread with my recipes. So glad everybody is enjoying the oatmeal bread. It does make the best toast, doesn't it? Thanks so much for the feedback. :)Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-20827957841989920632013-09-27T13:08:37.228-05:002013-09-27T13:08:37.228-05:00My wife and I made our first ever loaves of bread ...My wife and I made our first ever loaves of bread using your white bread recipe. It turned out perfectly! We wanted to try the Oatmeal recipe so we made it the next weekend. We have made it 3 times now (this weekend will be #4). We have given some of it away to friends and they are AMAZED at the quality of the bread. They are still not 100% sure we didn't buy this at a professional bakery!<br />This bread is easy to do, tastes GREAT and really is amazing toasted. I can't thank you enough for making bread this good accessible to even the most noob beginner. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-27463462980086071602013-04-29T17:16:54.624-05:002013-04-29T17:16:54.624-05:00Just made this delicious oat bread! I replaced th...Just made this delicious oat bread! I replaced the oat bran with 1/2 cup of toasted wheat germ soaked over night with the oatmeal and milk. This ensures a nice high rise and the oatmeal simply melts into the flour ingredients!flour_dustednoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-91839184067365579152013-04-27T09:50:41.605-05:002013-04-27T09:50:41.605-05:00Hi Sara,
Great idea to use oat flour. You could de...Hi Sara,<br />Great idea to use oat flour. You could definitely try that, or simply use more whole oats.<br /><br />So glad to hear you're enjoying the <a href="http://www.farmgirlfare.com/2011/01/farmhouse-white-easy-basic-white.html" rel="nofollow"><b>Farmhouse White!</b></a>Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-67809453798839957162013-04-23T11:40:34.712-05:002013-04-23T11:40:34.712-05:00Should I use the whole oats or should I ground it ...Should I use the whole oats or should I ground it up into a flour...and how much should I use of the oats..I make your Farmhouse white all the time n we love it and can't wait to try this oneAnonymoushttps://www.blogger.com/profile/17802274716472755238noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-56083096204800322852013-04-23T10:05:28.957-05:002013-04-23T10:05:28.957-05:00Hi Sara,
Sure. You could replace it with either mo...Hi Sara,<br />Sure. You could replace it with either more oats or a little more flour. You may not need an entire half cup of extra flour - start with a little less.Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-91098035260686319822013-04-22T23:03:15.225-05:002013-04-22T23:03:15.225-05:00Can u make this bread without the bran?Can u make this bread without the bran?Anonymoushttps://www.blogger.com/profile/17802274716472755238noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-52483376570780981722012-09-23T20:39:41.618-05:002012-09-23T20:39:41.618-05:00Hi Scott,
Three years? Woohoo! I'm so glad you...Hi Scott,<br />Three years? Woohoo! I'm so glad you're enjoying the bread. Thanks for the feedback. :)Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-35412644912588444502012-09-22T14:54:39.893-05:002012-09-22T14:54:39.893-05:00On my third year of baking this bread. Makes grea...On my third year of baking this bread. Makes great toasting and good sandwich bread. It also freezes well so good with 'freezer' jam (Rasperry and rhubarb) with seeds of course!Scott D Hansenhttps://www.blogger.com/profile/12906421454334091491noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-35257693236492060392012-02-26T09:27:33.756-06:002012-02-26T09:27:33.756-06:00good morning farmgirl, on second round of bread wi...good morning farmgirl, on second round of bread with some in fridge for round three, "amazing recipe" best toast ever!!! I will never buy bread again. that's if i don't run out of flour. I did however eliminate all salt. you see i am a 46 year old guy, can barly peck this out, but can build or repair almost any thing and i also have hi blood pressure, so "salt bad" great job, even I can do it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-40062980955776765802011-12-26T16:46:28.917-06:002011-12-26T16:46:28.917-06:00I've made this recipe three times now and I ju...I've made this recipe three times now and I just have to comment again. I AM IN LOVE WITH YOU. This bread just gets better and better--Like you said in your post on dough conditioners, I add ginger, an egg, and lemon juice in the initial stage to feed the yeast, emulsify the fat, and break down the lytates. I knead for a good long time to get the gluten nice and elastic. I wait to add the salt until after the first proofing. I let it rise nice and slow. I put the bread lower in the oven and tent it with foil so the top doesn't cook faster than the bottom. I bake it hot for five minutes to take advantage of the initial bloom then lower the temperature. And it comes out perfect every time! That's 9 perfect loaves! I've never been able to produce bread this good, and my husband and daughter love it! I hereby vow never to buy bread from the store again. I am so confident about my bread baking now that I understand the science behind it. THANK YOU!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-36595893787822264252011-12-12T21:40:43.969-06:002011-12-12T21:40:43.969-06:00Best loaf of bread I have ever made! Your tips on...Best loaf of bread I have ever made! Your tips on baking bread were so helpful--I didn't have any of the problems I usually have. THANK YOU!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-91562707177865244102011-09-14T15:37:52.277-05:002011-09-14T15:37:52.277-05:00Hi Anon,
If you look just below the list of ingred...<b>Hi Anon,<br />If you look just below the list of ingredients in the recipe, there are instructions for how to make this bread without old dough. Happy baking!</b>Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-81898034248251823112011-09-14T12:46:12.610-05:002011-09-14T12:46:12.610-05:00I just discovered your site and WOW! I'm a l...I just discovered your site and WOW! I'm a little confused about the oatmeal toasting bread instructions regarding not using "old dough". After the first rest, you say to add salt and "old dough" (which I won't be using) and knead. So, does that mean that you let the dough rest, then add only the salt and knead? Very anxious to try this recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-45157716622364500012011-06-29T12:51:44.979-05:002011-06-29T12:51:44.979-05:00Hi KibitzKnitz,
I'm a big fan of baking two or...<b>Hi KibitzKnitz,</b><br />I'm a big fan of baking two or three loaves of bread at a time and then freezing (or giving away) the extras. For me, it's much easier than dealing with frozen dough.<br /><br />One of the best things about bread is that it freezes beautifully. I've never had a problem with it getting stale or anything else in the freezer, and all I do is pop the baked and fully cooled loaves in zipper freezer bags and toss them in the freezer.<br /><br />Any ice that develops on the bread is easily brushed off when you pull the bread out to defrost.<br /><br />I do recommend freezing whole loaves, as opposed to slicing them first. They thaw fairly quickly, and with a large sharp serrated knife, you can even saw through frozen bread if necessary. ;)<br /><br />Happy baking!Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-53746520490999177262011-06-27T20:30:46.488-05:002011-06-27T20:30:46.488-05:00Just found this excellent looking recipe and I hav...Just found this excellent looking recipe and I have a quick question. There's no way (well...) I need to eat 3 loafs of bread, so I'd like to freeze the other two. Is it best to freeze the dough (then thaw, rise and bake) or thaw a loaf of bread already baked. Not sure if thawed bread becomes stale, etc. Thanks for such a great looking recipe!KibitzKnitzhttps://www.blogger.com/profile/08250323257221029089noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-68981439524727114172011-04-11T09:20:43.173-05:002011-04-11T09:20:43.173-05:00Thanks for posting this recipe. I recently started...Thanks for posting this recipe. I recently started making our own bread partly for the cost savings over buying bread at the store and partly due to my DIY nature. I had started out with a bread machine that my mother in law gave us but was less than impressed with the results even after letiing it do the kneading and baking the traditional way. Also, we need more than a single loaf per week so it just took up too much time making multiple loaves with the machine. We joined Costco recently and I picked up a 50 lb sack of bread flour and a brick of Red Star yeast. <br /><br />This recipe is perfect for our needs and is delicious. I did substitute ground flax seed for the oat bran since that was what we had and I tossed in about 3/4 cup of sunflower seed since my wife likes that in her bread. I made my second batch yesterday which means my first batch using old dough and it came out fantastic. Thanks again for posting the recipe.Jayhttps://www.blogger.com/profile/09132220779450169811noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-46294101622582947042011-02-24T19:06:21.532-06:002011-02-24T19:06:21.532-06:00Hi Farmgirl,
Right off the bat, I'm with you ...Hi Farmgirl,<br /><br />Right off the bat, I'm with you - this bread easily makes the best toast I've ever eaten. <br /><br />I'm in the midst of baking it for the second time; the first was a couple weeks ago and the incessant whine from in front of the freezer where the mister was realizing there wasn't any left was starting to get to me :)<br /><br />The first loaves turned out really well... alright, one of them didn't. Strangest thing ever - I did two pan loaves and one free form, and one of the two pan loaves didn't rise at all during the second rise. No idea why. Tasted just as fantastic, so no complaints. <br /><br />Both times I have used 1/2 c. wheat germ in place of the oat bran (since that's what I've got in the house), water instead of milk (mister is dairy allergic) and the first time I used 3 c. whole wheat flour. This go round, I cut the whole wheat down to 2 c. Can't see that will change it all that much.<br /><br />I suppose I should have read some of the comments here a little closer, also... I got a stand mixer for my just-passed birthday, and thought this would be a perfect first big test for the mixer. Giant fail. This recipe just makes too much dough for even the 5 qt. bowl to handle. I spent about 20 minutes picking dough out of mixer parts where dough should not go and finished up the kneading by hand. Next time I'll take BeeHive's suggestion above and make 2/3 the recipe :)<br /><br />Anyhow, thank you bunches for posting this recipe - it will no doubt become my go-to house bread!<br /><br />JamieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-69459879357216559982011-02-04T15:35:17.303-06:002011-02-04T15:35:17.303-06:00Hi Gretchen,
I'm so glad you found me, too! Yo...<b>Hi Gretchen,</b><br />I'm so glad you found me, too! Your cinnamon, nutmeg, vanilla version of this oatmeal bread sounds fantastic.<br /><br />As for sourdough recipes, I'm hoping to post at least a couple of them this year. In the meantime, I highly recommend the San Francisco Sourdough recipe in one of my favorite bread books, Daniel Leader's wonderful <a href="http://www.amazon.com/exec/obidos/ASIN/0688092616/farmgirlfare-20" rel="nofollow"><b>Bread Alone.</b></a> I grew up eating freshly baked San Francisco sourdough, and one bite of this bread transported me right back to my childhood.<br /><br />One sourdough recipe I do have up is for <a href="http://www.farmgirlfare.com/2007/10/fresh-tomato-basil-whole-wheat.html" rel="nofollow"><b>Fresh Tomato and Basil Whole Wheat Sourdough Bread,</b></a> which is a neat recipe because the liquid comes from the fresh tomatoes. Of course this bread is best made during the summer - and with <a href="http://inmykitchengarden.blogspot.com/2009/09/garden-journal-92309-tomatoes-freshly.html" rel="nofollow"><b>juicy garden tomatoes!</b></a> :)Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-12997259.post-15017232087931819582011-01-27T08:41:26.030-06:002011-01-27T08:41:26.030-06:00I am SO glad I found you!I bake all the bread for ...I am SO glad I found you!I bake all the bread for my family and this is a great loaf! I am glad to find something different to try. I bake 2 times a week and my husband and son have been asking for this bread alot! Yesterday I added some vanilla and nutmeg and cinnamon for fun. It was awesome toast. You could smell just a hint of vanilla while it toasted. You are my new GO TO for recipes. I love your site and being a farm girl myself I love the pictures. I would love for you to do some sourdough stuff. I have a starter from a local bakery and would love to get a recipe for good sourdough that actually tastes like sourdough :) I will be getting on in the mornings while the kids are still in bed and reading and enjoying your farm snd recipes, Thanks so much!<br />GretchenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12997259.post-8148108021875300362011-01-17T08:28:40.495-06:002011-01-17T08:28:40.495-06:00Hi Debstarot,
I'm so glad you enjoyed this rec...<b>Hi Debstarot,</b><br />I'm so glad you enjoyed this recipe! My apologies for taking so long to answer your excellent question <i>(how in the world has it been a month already??)</i><br /><br />While many bread bakers swear by using weight, rather than volume, to measure ingredients, there are times when it confuses me - like what you're talking about with the oats.<br /><br />The weight of some ingredients really can vary that much. I've bought all kinds of organic oats over the years, and some are small and dense (and sometimes thick), while others are larger, flatter, and thinner - thereby weighing less.<br /><br />I've noticed the same thing with wheat bran. When I first created my <a href="http://foodiefarmgirl.blogspot.com/2007/02/back-into-bran-muffins.html" rel="nofollow"><b>100% Whole Grain Bran Muffins,</b></a> I used volume measurements while figuring out the recipe. Then I simply weighed those amounts of ingredients to get the weight measurements.<br /><br />A few years later, I realized that the wheat bran I was now buying was completely different than what I had been purchasing - it was much finer and denser. A pound of it took up a whole lot less space than a pound of the lighter stuff - like you'd have something like an extra cup and a half of bran in one batch of muffins, which would definitely change the recipe!<br /><br />Like I said, confusing. : )<br /><br />It's good to know that your version with the extra volume of oats worked out. I would suggest measuring in cups next time, and see how the bread turns out. <br /><br />That's one of the nice things about bread baking - usually the experiments often turn out really tasty! :)Farmgirl Susanhttps://www.blogger.com/profile/04851855517852917202noreply@blogger.com