Honey Oat Bread

Bob's Whole Grain Oat Flour was a new product that I hadn't noticed before at my local Whole Foods Market. My past exposure to whole grain oat flour was Cream Hill Estates brand, and while the flour was very good, it was also coarsely ground. Consequently, I found I could get about the same texture (read grittiness) by chopping up gluten free oat meal flakes in our Cuisinart Mini Mill. Cream Hill Estates may have changed the texture of their flour by now. However, the Bob's Red Mill is quite a different product; the flour is finely ground. It is truly oat flour. Accordingly, I decided to try it in a bread. This bread was a hit on the first try - nice smooth texture, good crumb, flexible, easy to slice - thinly, too, didn't crumble, tastes really good. Also, this version was totally dairy-free although it does have eggs.

Why is this bread interesting? It is very nutritious. Fifty-five (55) percent of the the recipe shown is composed of whole grain sorghum and whole grain oat flours. Both are high in nutritional fiber, including soluble fiber.

Peanut Rolls
Amount and Measure	Ingredient
1 cup + 1 Tablespoons	Water - 110° F (If the dough is too thick, add extra water by the tablespoons full)
1/2 teaspoon	White sugar
1 pk or 1 Tablespoon	Instant yeast - Our favorite is SAF. Our dis-favorite is Fleischmann's.
3 1/4 cups (12.8 ounces)	"Incomplete" Gluten Free Flour (see recipe below)*
3/4 cup + 1 Tablespoon (3.2 ounces)	Oat flour
3 tablespoons	Sweet rice flour (also called glutinous rice - does not contain gluten)
4 Tablespoons (3 ounces)	Honey (You could reduce the honey to 3 tablespoons if you are making sandwich bread for lunch meat)
1-1/2 teaspoons each	Xanthan gum and guar gums or 3 teaspoons of xanthan gum
1 teaspoon	Kosher salt
1 teaspoon	Baking powder
3 Tablespoons	Melted soft margarine
2 whole	Eggs
	Margarine to coat the baking pan mini pie pans
	Olive oil to spray the tops of the bread loaf and rolls

Apply margarine to the bottoms and sides of a 9" X 5" X 3" bread pan and 2 mini pie pans. See this reference. There is a photo of the mini pie pans.
Mix water, 1/2 teaspoon sugar and yeast in a 2 cup measuring cup. Cover with plastic wrap, and place in a warm spot for 10 minutes or until very frothy.
Put dry ingredients into the work bowl of a stand mixer and mix lightly.
Add yeast-water mix, eggs and margarine.
Mix for 5 - 7 minutes on high.
Place a large spoonful of dough into each of two mini pie pans. Smooth with the back of a spoon that you dampen regularly in warm water. The resultant dough should be about 3/8" thick. Spray with lite oil. You also can cover with plastic wrap to ensure the top stays moist and does not dry out. Place the remainder of the dough in the bread pan. It should fill the pan to the half way point after you smooth the top to make it even. Spray with lite olive oil and cover with plastic wrap.
Allow to rise in a warm location for 60 minutes or until doubled in height.
Pre-heat oven to 375° F. You can use the convection or thermal setting.
Spray tops of the bread again with lite olive oil.
Bake the rolls for about 20 minutes and the bread for about 40 minutes or until the internal temperature reaches 200° F as measured on an instant read thermometer. Immediately remove from pans onto cooling racks.
Allow to completely cool. Slice in the rolls in two and the bread into 24 slices. Wrap in plastic wrap and freeze.

"Incomplete" Flour Mix*
Amount	Measure	Ingredient
2	Cups (9.25 oz)	Corn starch or Potato starch
1-1/2	Cups (6.25 oz)	Conventional tapioca starch (Bob's Red Mill or obtain from Asian store)
1/2	Cup (2 oz)	Expandex or tapioca starch if you don't have Expandex . Expandex will give you a properly stretchy bread while normal tapioca will give you a more crumbly result.
3	Cups (12 oz)	Sorghum flour

*A word on flour mix:
You could substitute any gluten free flour blend if you do not want to mix your own as above. If you were to use, for example, a rice flour based blend, the overall protein and dietary fiber would be less.