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From - Posted: Sep 18, 2013 - 1,545 views
Cooking | How to make OAT BRAN FRENCH BREAD. | How to make OAT BRAN FRENCH BREAD.
Duration: 09 minute 59 seconds 
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Ingredients: Poolish = 750g.Bread flour (strong bakers flour) 750gmils of water & 14tsp.Instant dry yeast...12-14 hours later, Final mix = Poolish + 1cup oat bran & 1 cup of water. (For 65% hydration dough) also 1.5kg Bread flour & 710gmils of water & 5tsp.or 40g. of salt.. For normal French bread dough, delete the oat bran & extra cup of water.
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How to make Homemade Honey Oat Wheat Bread 1080P HD !!

Here I reveal my personal recipe for making great tasting and soft Honey Wheat Bread with rolled oats sprinkled on top. I don't use my Kitchenaid mixer (even though I have a commercial one), 'nor do I use a bread machine. I show you step by step exactly how I do it all by hand, from activating the yeast and what kind of yeast to buy - all the way to slicing into it for that first amazing taste!It runs a little bit longer then I had hoped at about 38 minutes, but I did cut out a lot to speed it up as it came in over an hour before I edited it. Here is my personal recipe that I have came up with that makes FOUR LOAVES. (In the video I experiment with it and make 3 loaves and 9 whole wheat rolls with the same dough)INGREDIENT LIST: 2 TBSP - Dry Active Yeast (Not quick rising) 2 tsp - Sugar 4 Cups - Very Warm Tap Water 1 Stick (12 Cup) - Butter (Unsalted, and metled) 1 Cup - Honey (non-crystallized) 13 Cup - Vital Wheat Gluten ("Bob's Red Mill" Brand recommended) 6 Cups - Whole Wheat Flour 4 to 5 Cups All Purpose Flour (Not self-rising) 2 TBSP Olive Oil 2 TBSP Rolled Oats (if desired on top of loaves) --------------------------------------------- 1) In a large bowl (that holds at least 18 cups) mix the yeast, sugar, and 2 Cups of your very warm water (105-115 degrees F). Stir well. Let this stand 5 to 10 minutes until bubbly andor frothy. 2) Now add the remaining 2 Cups of very warm water, 1 Cup of honey, the 2 tsp of salt, and the cup of melted butter. Stir this well making sure to scrape up all the honey from the bottom of the bowl to get it mixed in. 3) In a separate medium sized bowl, put 4 Cups of the wheat flour and the 13 cup of vital wheat gluten and stir these together well. 4) Pour this wheat flour and gluten mixture into your wet ingredients all at once and stir just until no more dry flour is seen (batter will be "clumpy") Do NOT over-stir! 5) Now add remaining 2 cups of whole wheat flour, and again stir in until dry flour is no longer seen. 6) Now add 2 cups of the all-purpose white flour and stir in. 7) Add additional 2 cups of all-purpose flour and stir in as well as you can. 8) Use your hands now to mix and start hand kneading the dough. Here, if the batter is sticky and sticking to your hands a lot and very messy... add up to an additional cup of flour as needed. Knead for minimum of 5 minutes. Keep in mind that it is very hard to over-knead bread dough by hand, but very easy to over knead it with an electric mixer. 9) Rinse out and clean that large mixing bowl you used and dry. 10) Evenly spread 1 TBSP of the olive oil on the bottom and sides of the large bowl. 11) Place kneaded dough ball into this large bowl again and spread remaining 1 TBSP olive oil over the top of the dough. (This adds flavor but also helps to prevent bread dough from drying out in it's rising process) 12) Cover dough with a clean, dry towel and let rise until doubled in size (usually an hour is sufficient) 13) When dough has doubled in size, remove towel and punch down dough to remove air. Now use a knife to cut dough into 4 equal parts. 14) Knead each quarter section of dough briefly (1 to 2 min) before placing into a greased 5x9 bread loaf pan. Spread about 12 TBSP of rolled oats evenly on the top of each loaf of bread (if desired). 15) Cover all 4 bread loaf pans with clean, dry towels and let rise 30 to 45 minutes. 16) 10 minutes before bread loaves dough is done rising, preheat oven to 350 degrees if using metal loaf pans -OR- preheat oven to 375 degrees if using glass loaf pans. 17) Place pans into preheated oven and let cook for 25 to 30 minutes or until a beautiful golden brown color on top. (You can also check for internal temperature of 180 degrees F with an internal meat thermometer) 18) Immediately remove bread from pans and let cool on cooling racks. Here, you can spread some butter or margarine over the top of the hot bread to give it a nice butter top color and added butter flavor! ...Please allow bread loaves to cool at least 30 minutes before slicing your bread. * Slicing too soon can cause crumbling and tearing of bread when you try to slice it - trust I know this from personal experience! ;-) 19) By far the most important step of all.... ENJOY!NOTE: This bread lasts me at least a week left out at room temperature in plastic air-tight containers. It doesn't seem to spoil or mold nearly as quick as it seems to get eaten! :-)
18,931 views | Jun 07, 2012

Introduction to No Knead Bread 4 Ingredients... No Mixer... No Yeast P...

I have release a new and improved video... "Ultimate Introduction to No-Knead Bread (4 Ingredients... No Yeast Proofing... No Mixer)". Thanks - Steve"Introduction to No-Knead Bread", is intended to provide a comprehensive introduction to no-knead bread baking. The video starts by discussing the two basic schools of thought... no-knead bread and (almost) no-knead bread... then provides a visual comparison of the two methods.If you liked this video you may be interested in "My No-Knead Bread Cookbook". It's available in eBook ($6.99) and Paperback (Color $29.95 or B&W $12.95).eBook ($6.99) Paperback (Color $29.95) https:www.createspace.com4655863 Paperback (B&W $12.95) https:www.createspace.com4838681 It is well balanced with 28 bread recipes, 7 buns and rolls, plus pizza, flatbread, sweet rolls, brioche, pretzels with technique, tips, etc.Thanks - Steve
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Italian French Baguettes.. Home.. Incredible!!

I'm excited to share my Italian Baguette results. Take your time & don't cut any corners & you'll achieve excellent results.
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Pineapple almond oat bran muffin recipe

This delicious healthy muffin uses no four! It is made with pineapples, almonds, yogurt, oat bran, and other healthy natural ingredients. With very little or no sugar at all, it still tastes delicious! Learn how to make this healthy muffin right in your kitchen.
3,898 views | Mar 03, 2013

Bread rolls or dinner rolls Roll ppang 롤빵

http:www.maangchi.comrecipebread-rolls Let's learn how to make soft tender fluffy dinner rolls! These bread rolls are really popular in Korea, and are my family's favorites. You don't need a mixer or any special tools or ingredients to make them, just a few things in your pantry, your own 2 hands and an oven!
181,798 views | Jul 20, 2014


Nutella Brioche Bread - This one is a Corker of a Recipe, something to share with your loved one this Valentines Day ♥♥♥Ingredients BelowVisit My Web Site Google + Please Subscribe here http:bit.lyJoinStevesKitchen Follow me on Twitter http:bit.lySteves-Tweets Like me on Facebook http:bit.lySteves-Facebook Read my Blog at http:bit.lyStevesBlogger Follow my Intagram http:bit.lyStevesInstagram http:pinterest.comsteveskitchensteves-kitchen Pin me at http:bit.lypinterest-meYou will Need450g 1lb of Bread Flour 70g 13 of a cup of Sugar 2 Teaspoons of Active Dried Yeast A pinch of Salt 30g 1oz of melted Unsalted Butter 180ml 34 of a cup of warmed Milk 2 Egg Yolks (keep the whites to glaze the bread) 1 cup of NutellaBake at 180'C 350'F for 15 - 20 minutesThanks for watchingPlease Rate Comment and SubscribeSteve ;)Background Music is provided Royalty Free from Kevin Macleod Tracks Frequently Used are "Bama Country" Kevin MacLeod ( "Whiskey on the Mississippi" Kevin MacLeod ( "Look Busy" Kevin MacLeod ( "Wallpaper" Kevin MacLeod ( Licensed under Creative Commons: By Attribution 3.0 http:creativecommons.orglicensesby3.0With our thanks to Kevin :)Home Cooking Stephen Owens, Steve's Kitchen, Healthy Eating Weight Loss "Home Cooking" "Simple Recipes" "Family Meals" "Budget Meals" "Student Meals" #StevesKitchen #StevesCooking #SteveOwens #StephenOwens
267,621 views | Feb 08, 2014

Artisan Bread in Five minutes a day Easy Bread Recipe GardenFork.TV

Artisan Bread in Five Minutes a Day, like No Knead Bread, but different. Learn how to bake bread using the Artisan Bread Recipe, a simple bread recipe with no kneading. This is similar to the NY Times Bittman No Knead Bread, but you can keep the dough in the fridge. We've found baking the Artisan bread in the dutch oven yields a better loaf, but you can also bake this bread on a baking stone with great results. Recipe posted below Learn how to make the bread peel, or pizza peel here: out the Artisan Bread Book here: http:amzn.toXE3vc9Watch all our How To Bake Bread Videos here: up for our email newsletter: http:www.gardenfork.tvsign-up-for-our-email-newsletterTwitter: http:twitter.comgardenfork Facebook: http:facebook.comgardenfork Google+: Pinterest: http:http:pinterest.comgardenforktvMore great DIY, Cooking, Gardening, Home Improvement, Urban Homesteading videos and info on our site: http:GardenFork.TVHere is the basic recipe as adapted by me, the Artisan Bread book has a ton more stuff in it, you should go buy it.3 cups warm water1 12 tablespoons yeast1 12 tablespoons coarse salt6 12 cups all purpose unbleached flourIn a large plastic food container with a lid, add together the water, yeast and saltmix this up, then add in the flour, mix together.all the flour needs to be wet, but no over-mixedplace this container in a warm area and let it rise for 2 hours,then you can use some of the dough,or better yet,put the container in the refrigerator overnight, the dough will have a better flavor.pull off a hunk of the dough, shape it into a ball, let it rise on parchment paper in a bowl for 40 minutes,preheat the oven with the dutch oven and lid in the oven at 450Fwhen you are ready to put the dough in the dutch oven, use a razor blade to slice a few lines through the top of the ball of doughtake out the dutch oven, place the parchement paper with the dough in the dutch oven.put in oven for 30 minutes,then remove lid of dutch oven, and bake for about 20 minutes more.bread should have a hollow sound when thumped when it is done. © GardenFork Media LLC All Rights Reserved
385,917 views | Nov 12, 2009

Fervere Bakery Zen and the Art of Bread Making

Fervere Bakery is a throwback to another place and another time. A time when baking bread was about more than just getting something good to eat. Communal ovens and bakeries were also vital gathering places and important hubs of early society. Don't Mind Me TV did this one for KCPT last summer. Here's the publicity blurb from the station: Fervere, (fur-vair'-ay) is the Latin root word for "passion" and "fermentation" -- essential ingredients for great bread. Fervere's oven is fashioned after the communal ovens of ancient Europe, when families in villiages took turns feeding the starters, stoking the fires and baking bread. Traditionally the fire was built on the baking surface (hearth), allowed to heat the mass of the oven, then swept clean. Fervere uses an electric heat source. The burner is pulled out of the oven chamber before baking. Because the baking chamber is also the heat chamber, heating and baking do not occur at the same time. Fervere's slow and gentle mixer imbues the crumb with a tenderness and sweetness unique to hand-kneeded breads. All of Fervere's flours are organic, as are all other ingredients, whenever possible. - - - - - - - - And here's the overly long intro script I wrote. I don't think they used much of it. But I'd rather over-deliver than under-deliver any day of the week. Especially when it comes to something as relatively simple as writing. Not that I'm saying the writing is necessarily good or bad. Just that for most of us, the physical act of typing is a relatively easy thing to do, and is something that involves no painfully long render times. - - - - - - - - - "It's easy to take for granted... but bread is indeed the "staff of life." It could be said that civilization began when ancient mankind stopped foraging and began cultivating wheat. Baked bread allowed us to store food so we could build towns and form modern society as we know it. The earliest evidence of flour goes back at least 30-thousand years to the upper palaeolithic period in Europe. Mummified loaves have been found sequestered in ancient Egyptian tombs. And public ovens in Greece and Rome were the mantles of early society. If you stop and think about it... whatever it's shape, size, or name... bread is a defining element of nearly every culture, country, and religion in the world. This sense of history and community... not to mention making handcrafted bread as an art form... is the very essence of a small bakery located in Kansas City's "Westside" neighborhood. Located at 1702 Summit, Fervere is open only three-days a week: Thursday and Friday from 11 a-m until the bread is gone — usually around three p-m. and on Saturday from 9:30 in the morning until it's all gone. The bread sells out fast... so you may want to get there early ... or call ahead to reserve your loaves. The number is 816-842-7272. You can also learn more by logging onto " - - - - - - - - Not for nothing, it won a 2011 Telly Award. I credit the content. I tried to learn from the bakers and make this one as simple as I possibly could. Thanks for watching. Do yourself a big favor and remember to reserve your loaves ahead of time.
48,039 views | Dec 28, 2011

Homemade Baguette Recipe Laura Vitale Laura in the Kitchen Episode 713

To get the recipe, check out my website: Laura's Style Channel: Daily Vlog Channel: Facebook Page: http:www.facebook.comLauraintheKitchenTwitter: @LauraskitchenMy Blog: http:www.LauraVitalesBlog.comInstagram: http:www.instagram.commrsvitale
197,871 views | Jan 25, 2014

Homemade Oatmeal Bread 1 of 2

How to video of making homemade oatmeal bread.
6,733 views | Feb 21, 2010

Making Bread

Thanks to Chad Robertson and his book Tartine Bread. I use half the recipe and make one loaf at a time. My version differs from Chad's instructions in the way he creates the leaven. I take 100grams directly from my sourdough starter. This video does not show some of the bulk fermentation turns but I do them all. At the end of the video you can hear me giving computer support to my mother.Here's more detail about the recipe:mix: 100 grams of starter 350 grams wateradd: 500 grams of flour ( I use about 50 grams of whole wheat flour and 450 grams of white bread flour ) mix that together, then let that sit for 40 minutes.add: 25 grams of water 10 grams of salt mix that together, then transfer to a container that you can cover and perform the "turns" in.This is the bulk fermentation phase. The dough will be in this container for 4 hours. During the first 2 hours, "turn" the dough (see video, 1:58) every 30 minutes. On the 3rd hour turn the dough again. After 4 hours of bulk fermentation, scrape the dough on to an unfloured counter. Sprinkle flour on top. Use a metal scraper to flip the dough over onto the floured surface. Fold the dough in half, then shape the dough as seen in the video (3:30).Cover with a towel and let sit for 20 to 30 minutes.Sprinkle flour on top, flip the dough over, then make the series of folds and shape the dough as in the video (3:58). Transfer upside down into a floured basket. Cover with a towel and let sit for 2 to 4 hours.Preheat the oven with your cast iron pot and lid in the oven to 500 degrees.Take the preheated cast iron pan out of the oven. Transfer the dough on to the pan. Score the dough. Put the lid over the dough and place in the oven. Immediatly lower the oven temp to 450 degrees. Bake for 20 minutes. Remove the lid. Bake for another 20 minutes or until the crust looks dark brown.
3,548 views | Sep 15, 2013

How to make Oat Bran Pita Bread

How to make Oat Bran Pita Bread  Ingredients  3 cups whole wheat flour, one cup of quick oats, one tsp. salt, one tbsp. sugar, 2 tbsp. rapid-rise yeast, 2 cups warm water, one tbsp. white vinegar
2,437 views | Jun 29, 2014

Home made Milk Bread Very soft and easy

To get the recipe & visit my blog click here. bread is very soft , light and moist. Follow the recipe exactly. If you dont like the sweetness add less sugar.
83,776 views | Feb 27, 2014

Tiramisu Recipe Demonstration

Recipe here: http:www.joyofbaking.comTiramisu.html Stephanie Jaworski of demonstrates how to make Tiramisu. Tiramisu means "pick me up" or "carry me up", which probably refers to the jolt you get after eating espresso and alcohol laced ladyfingers. It is often called an 'Italian Trifle" because, like any trifle, it has layers. In this case, ladyfingers (finger-shaped cookies) are layered with a custard that has been mixed with mascarpone cheese. We welcome comments on our Facebook page: http:www.facebook.comjoyofbaking
506,435 views | Aug 19, 2011

Oats Dosa Indian Recipe Healthy Dosai

This fantastic nutritious packed Dosa made with majority Oats and lesser Rice is a perfect start (breakfast) or end (dinner) for the day. More of the Oats and less of the Rice makes this a lot easier to grind, a task that can become cumbersome at time. The flavor of the Oats in the Dosa is a great plus and makes us wonder why it was not like this to start with. Oats are known to be high fiber and great for folks who have cholesterol issues. Enjoy and always stay healthy. Printable Recipe: http:showmethecurry.comodds-endsoats-dosa-healthy-dosa.html
369,661 views | May 22, 2010

Honey Oat Bread Recipe Laura Vitale Laura in the Kitchen Episode 724

To get the recipe, check out my website: Laura's Beauty Channel: DAILY VLOGS:: Facebook Page: http:www.facebook.comLauraintheKitchenTwitter: @LauraskitchenMy Blog: http:www.LauraVitalesBlog.comInstagram: http:www.instagram.commrsvitale
106,075 views | Feb 16, 2014

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